Potato Bread

1. In a medium saucepan bring the water and potato to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until very tender. Drain, reserving 1 cup of the hot cooking water. Mash potato (should have 1 cup).

2. In a small bowl combine reserved 1 cup cooking water, butter, and salt. Cool to 120°F to 130°F.

3. In a large bowl stir together 2 cups of the flour and the yeast. Add butter mixture and eggs. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in mashed potato and as much of the remaining flour as you can (photo 1, p. xx).

4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total; photo 2, p. xx). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover (photo 3, p. xx) and let rise in a warm place until double in size (1 to 1 1/2 hours).

5. Punch dough down (photos 4 and 5, p. xx). Turn out onto a lightly floured surface; divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease two 8x4-inch loaf pans.

6. Shape each dough half into a loaf by patting or rolling (photos 1 and 2, p. xx). Place shaped dough halves, seam sides down, in prepared loaf pans. Lightly sprinkle tops with additional flour. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

7. Preheat oven to 375°F. Bake 35 to 40 minutes or until bread sounds hollow when lightly tapped (if necessary to prevent overbrowning, cover loosely with foil the last 15 minutes). Immediately remove from pans; cool on wire racks.

Potato Rolls

Prepare as directed through Step 5, except grease two large baking sheets. Divide each dough half into 12 pieces. Shape into balls; lightly dip tops in additional flour. Arrange balls 1 1/2 inches apart on prepared baking sheets. Bake 20 to 25 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 24 rolls.Per roll: Same as above