Martha Miller's Bread And sister's Irene Shoemaker
Cook one sliced potato in enough water to cover or use mashed potato that has been left over. Add 7 tsp. salt‑cook until tender and mash‑cool to luke warm.
Bring one quart milk to which you have added 1/2 cup sugar to a boil. Do not leave it boil, just when the bubbles start. Cool to luke warm [takes about 45 minutes to an hour to cool] while milk is still hot add 1 1/2 sticks butter [this will melt in the hot milk and help cool it.]
Place 3 pkgs. Of either dry or cake yeast in 3/4cup luke warm water for 5 minutes.
Beat 6 whole eggs‑add all the above ingratiates together in large dish pan or large utensil and stir in flour. It usually takes around 5 lb. or better of flour. Do not get dough too stiff but just stiff enough to work. Let dough rise, it will take around 3 hrs. for the first rise, work down and let rise again. This time it will not take more than ‑‑an hour.
Fill greased bread pans half full, it will take about 45 min. for it to rise to the top of the pan. Bake in oven 400 for 10 minutes reduce heat to 325 and bake for 40 minutes more. This will give you 7 or 8 loaves plus a coffee cake. You will have good luck if you keep it at the same temp. all the time it is rising, which should be slightly above 70. Good idea to use oven or closet to keep out of drafts.
