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Potatoes, peeled: 1 lb Sugar, granulated: 3 Tbsp Yeast, dry: 2 Tbsp (2 pkg) Ginger, dry, ground: 1/8 tsp Milk: ¾ cup Salt: 2 tsp Eggs: 6 Butter or margarine, melted, cooled: ½ cup Flour, all-purpose: 8 cups |
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Boil potatoes in water to barely cover until tender. Drain, reserving ½ cup potato water. Mash potatoes to make 1 cup.
Combine sugar, yeast and ½ cup potato water heated to 110°. Stir until dissolved. Blend-in potatoes and ginger. Set aside to rise until doubled in bulk. Scald the milk. Add salt and cool to 110°. Beat the eggs. Add 1¾ cups sugar gradually while continuing to beat. Stir-in cooled butter. Combine yeast and egg mixtures. Blend thoroughly. Stir-in 2 cups flour. Beat for 5 minutes. Add remaining 4 cups flour gradually, kneading until the dough becomes too stiff to beat. Turn the dough out onto a floured board and knead for 10 minutes, adding only enough flour to prevent sticking. Place the dough in an oiled bowl, turn to cover all sides, cover the bowl with plastic and let rise until doubled in size. Divide the dough into 4 portions, shape each into a round loaf. Place the loaves on a lightly oiled baking sheet (loaf pans may be used). Cover with plastic and allow the dough to rise until doubled in size.
Brush the loaves with beaten egg if desired. Bake at 350° for 20 minutes, then lower the temperature to 325° and continue baking an additional 20 minutes, or until nicely browned.
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