In a small mixing bowl, combine potato flakes and boiling water; mix well. Set aside for about 15 to 20 minutes or until lukewarm (120 degree F to 130 degree F).
Lightly grease two 8x4x2-inch loaf pans or 9x5x3-inch loaf pans; set the pans aside.
In a large bowl, soften yeast in the 1 cup warm water, stirring with a spoon to mix. Add honey and salt.
Add the lukewarm potatoes to the yeast mixture. Add the beaten egg and stir the mixture well.
Add as much flour as you can, about a cup at a time, mixing well by hand after each addition.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball.
Place dough in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (45 to 60 minutes).
Punch the dough down. Turn dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.
Shape each half of the dough into a loaf. Place in prepared pans. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).
Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cover loosely with foil for last 10 minutes to prevent overbrowning, if necessary. Remove from pans and cool on wire racks. Makes 2 loaves (32 servings).