Amish Potato Bread

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1-3/4 cups warm fat-free milk (110u0b0 to 115u0b0)
• 1/3 cup butter, softened
• 1/4 cup mashed potatoes (without added milk and butter)
• 3 tablespoons sugar
• 1-1/2 teaspoons salt
• 1-1/2 cups whole wheat flour
• 3-1/2 to 4 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

active dry yeast, warm water, milk, butter, mashed potatoes, sugar, salt, whole wheat flour, allpurpose

Taken from www.tasteofhome.com/recipes/amish-potato-bread/ (may not work)