Potato Broth Bread

Put the potato water and yeast in a large mixing bowl and stir to combine. Let stand a minute or so for the yeast to dissolve.

Add the mashed potatoes, salt, butter, and sugar and beat until well combined. Add 6 cups of the flour and beat vigorously. Add enough of the remaining flour to make a manageable dough. Turn out onto a lightly floured surface and knead a minute or two. Let rest for 10 minutes.

Resume kneading, adding just enough additional flour to keep the dough from being too sticky to handle, until smooth and elastic. Place in a greased bowl, turning to coat all sides with the grease, cover, and let rise until doubled in bulk.

Grease 2 9 by 5-inch loaf pans.

Punch the dough down, divide in half, and shape into 2 loaves. Place in the prepared loaf pans, cover loosely, and let rise to the top of the pans.

Preheat the oven to 350 degrees.

Bake for 40 to 45 minutes. Remove from the oven and turn out on to wire racks to cool.