2 pk Active dry yeast
1/2 c Warm potato water
3 tb Sugar
1 c Mashed potatoes
1/8 tb Ground ginger
1/2 c Milk
2 ts Salt
6 Eggs
1 3/4 c Sugar
1/2 c Butter
8 c Flour; (8 to 10)
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes
and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to
lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in
the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well.
Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our;
beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place
on lightly floured board and knead in remaining flour until dough is smooth
and elastic, about 8 to 10 minutes. Place in greased bowl. turning to
grease top of dough. Co ver; let rise until dough is doubled. Grease four
9″ x 5″ x 3″ loaf pans. Punch down dough and on a lightly floured board,
divide into fourths. Shape each fourth into a loaf; place in prepared pans.
Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake
for 45 minutes or until done.
NOTES : Use bread pans, and not free form. Reduce baking time, bread tends
to burn
Yields
4 Servings