Old-Fashioned Potato Bread Recipe

Make instant mashed potato for 2 servings as package label directs, using liquid but omitting butter and seasonings.
Measure 1 cup.
In large bowl, sprinkle yeast over warm water; stir until dissolved.
Stir in sugar and salt until dissolved.
Add 1 cup mashed potato, 1/2 cup softened but- ter, and 3-1/2 cups flour.
With electric mixer at me- dium speed, beat until smooth—about 2 minutes.
Gradually add 4 cups more flour, mixing with hands until dough is smooth and stiff enough to leave side of bowl; mix in remaining 1/4 cup flour if needed.
Turn out dough onto lightly floured board.
Knead until dough is smooth and elastic and small blisters appear on surface—about 10 minutes.
Place in lightly greased large bowl; turn dough, to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1 hour.
Turn out dough onto lightly floured pastry cloth or board.
Divide in half.
Roll out one half into a 16- by-8-inch rectangle; roll up, starting at one end.
Press ends even; pinch to seal; tuck under loaf.
Place, seam side down, in greased 9-by-5-by-3- inch loaf pan.
Brush surface lightly with some of the melted butter.
Repeat with other half of dough.
Let loaves rise in warm place (85F), free from drafts, until sides come to top of pan and tops are rounded.
Set oven rack at lowest level.
Preheat ov- en to 400F.
Bake 30 to 40 minutes, or until crust is deep golden-brown and loaves sound hollow when tapped.
If crust becomes too brown, cover with a piece of brown paper.
1Turn out of pans onto wire racks; brush tops with remaining melted butter.
Let cool completely.
Makes 2 loaves.