Old-Fashioned Potato Bread

Instructions

1. Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning.
2. Measure 1 cup of prepared potatoes.
3. In a large bowl, sprinkle yeast over warm water; stir until dissolved.
4. Stir in sugar and salt until dissolved.
5. Add 1 cup of potatoes, 1/2 cup softened butter, and 3 1/2 cups of all-purpose flour.
6. With electric mixer at medium speed, beat until smooth, about 2 minutes.
7. Gradually add 4 cups of flour, mixing with hands until smooth and stiff enough to leave the bowl.
8. Add remaining 1/4 cup flour if needed to form a stiff dough.
9. Turn out onto a lightly floured board.
10. Knead until smooth, with small blisters appearing on the surface, about 10 minutes.
11. Place in a greased large bowl; turn over to coat.
12. Cover with a towel and let rise in a warm place (around 85°F) until doubled in size, about 1 hour.
13. Turn out dough onto lightly floured pastry cloth or board.
14. Divide dough in half.
15. Roll out one-half into a 16 x 8-inch rectangle; roll up from one end.
16. Press ends even, pinch to seal, and tuck under the loaf.
17. Place seam side down in a greased 9 x 5 x 3-inch loaf pan.
18. Brush the surface lightly with some melted butter.
19. Repeat with the other half of the dough.
20. Let the loaves rise in a warm place until the tops are rounded, about 1 hour.
21. Set oven rack at the lowest level and preheat oven to 400°F.
22. Bake for 30 to 40 minutes or until loaves are deep golden brown and sound hollow when tapped.
23. If crust becomes too brown, cover with brown paper.
24. Turn out onto wire racks and brush tops with remaining butter.
25. Cool before slicing.