Recipe: Auntie Em's Potato Bread

Auntie Em's Potato Bread
alt.bread.recipes/SkyPilot (1998)
Will make four to six loaves.

1 med potato, peeled and fine chopped
1 quart water
2 packs dry yeast
2 Tbsp flour
3 cups flour
2 Tbsp shortening
1 tsp salt
1 cup sugar
8-10 cups flour

Cook the potato in the water until done. Mash well and add 2 Tbsp. flour to water and let cool. When cool add 2 packs yeast and 3 cups flour, stir and let stand over night. When ready to make dough, add 2 heaping Tbsp. shortening, 1 tsp salt, and 1 cup sugar to water mixture. Add 8-10 cups flour or as much as needed, and knead dough until all flour is incorporated in dough. Hand-knead until dough is smooth and doesn't stick to hands. Place in a greased bowl, turning dough to cover all surfaces with grease, and let rise until doubled in bulk. Punch down the dough and knead for about 5 minutes and divide into loaves. Place into greased pans and let rise again until dough is at top of pans. Slash tops if desired and bake at 350 Degrees for 35-45 minutes or until loaves sound hollow when tapped on bottom. This dough also make great dinner rolls. Roll balls of dough about 1 1/2-inches in diameter and place in baking pan. Let raise and bake at 350 until done, about 30 minutes. Remove loaves from pans and rub butter on tops of loaves Let cool totally before storing.