Categories: Breads 
      Yield: 2 servings 
  
    1/2 lb Potatoes, peeled and cut          1/4 c  Sugar 
           -into 1-inch pieces                 1 tb Salt 
      2 c  Milk                                1    Envelope dry yeast 
      8 tb (1 stick) unsalted butter,          5 c  (about) all-purpose flour 
           -room temperature               
  
  Moist, light loaves, perfect with Apple Butter.  They are even better the 
  day after baking. 
   
  Makes 2 loaves 
   
  Place potatoes in small saucepan.  Cover with cold salted water. Simmer 
  until very tender, about 10 minutes.  Drain.  Force hot potatoes through 
  sieve into large bowl. 
   
  Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring 
  to boil, stirring to dissolve sugar.  Whisk into potatoes. Let cool to warm 
  (105 - 115 F).  Sprinkle yeast over mixture, then stir in. Mix in 4 cups 
  flour.  Knead dough on generously floured surface until smooth and elastic, 
  adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs 
  butter.l Add dough, turning to coat entire surface.  Cover bowl with towel. 
  Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 
  hours. 
   
  Punch dough down.  Knead until smooth, about 1 minute.  Return to bowl. 
  Cover and let rise until doubled in volume, about 1 1/2 hours. 
   
  Butter two 6-cup loaf pans, using remaining 2 Tbs butter.  Punch dough 
  down.  Cut into 2 pieces.  Shape each piece into loaf; transfer to prepared 
  pans.  Cover pans with towel.  Let dough rise until level with tops of 
  pans, about 45 minutes. 
   
  Position rack in lower third of oven and preheat to 400 F.  Place bread in 
  oven.  Reduce temperature to 375 F.  Bake until loaves are rich golden 
  brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 
  minutes.  Transfer to racks and cool completely before serving. 
   
  Bon Appetit