Potato Bread

• 1 pkg. active dry yeast
• 1/2 cup warm (108F) water
• 1-1/3 cups butter or margarine
• 1 cup milk
• 1 cup mashed potatoes
• 2/3 cup sugar
• 1 tsp. salt
• 5 to 6 cups flour, divided
• 2 eggs, lightly beaten

1. Dissolve yeast in water; let stand 5 minutes.
2. Heat butter and milk in small saucepan over low heat until butter is melted.
3. Mix potatoes, sugar and salt in large bowl.
4. Stir in butter mixture; cool to lukewarm.
5. Mix in dissolved yeast and 3 cups of the flour.
6. Blend in eggs.
7. Stir in enough remaining flour to form soft dough.
8. Cover; let rise in warm place until double in volume, about 1 hour.
9. Stir down dough.
10. Refrigerate until doubled in volume, about 1 hour.
11. Place in greased 10-inch tube pan.
12. Make slight indentation or "track" around top of bread 1 inch in from edge of pan with tip of knife.
13. Bake at 350F for 1 hour 15 minutes or until golden brown.

active dry yeast, warm, butter, milk, potatoes, sugar, salt, flour, eggs

Taken from www.kraftrecipes.com/recipes/potato-bread-54421.aspx (may not work)