Sheila, I haven't baked this in a while but remember it as being quite
good. It's from _The Secrets of Jesuit Breadmaking_ by Rick Curry, S.J.
Potato Bread
1 medium baking potato, peeled and coarsely chopped
3 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 cup skim or whole milk
1 package active dry yeast
6 cups unbleached all-purpose flour
Boil the potato for 15 to 20 minutes, until it's very tender.
Drain the potato but reserve the potato water and let it cool.
Combine the potato, butter, sugar, and salt. Mix thoroughly.
Gradually add 3 tablespoons of the milk and beat until the mixture is
very smoothly pureed. Blend in the remaining milk.
Combine the yeast and 3/4 cup of the potato water in a large
bowl, stirring until yeast is dissolved. Set aside for 5 minutes.
Stir in the potato mixture. Beat vigorously for 10 minutes,
gradually adding 3 cups of the flour. Continue to beat and add flour
until dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead the dough for 5 to
8 minutes, until it's smooth and elastic, adding flour as necessary to
prevent the dough from sticking.
Lightly oil a large bowl. Place dough in bowl, turning the ball
over to coat completely. Cover with plastic wrap and let rise in a
warm, draft-free place until doubled in bulk -- about 1 hour.
Grease two 9 x 5-inch loaf pans.
Punch down the dough. Divide in half, shape into loaves, and put
in the pans. Cover with a tea towel and let rise again until doubled in
bulk -- 40 to 45 minutes.
Preheat the oven to 375F. Dust loaves slightly with flour
before you bake (this gives them a more rustic look).
Bake for about 40 minutes, until they are well browned. Transfer
to a wire rack to cool.
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