Potato Bread

Heavily adapted from "Sister Jennie's Potato Bread" in Bernard Clayton, Jr.'s The Complete Book of Breads

For the sponge:

• 1 1/2 c water
• 1/2 c potato flakes
• 1 c whole wheat
• 2 1/2 tsp yeast
• 1/4 c brown sugar
• 2 eggs
• 1 c all-purpose flour

Should make a thick batter, allow to rise until doubled in bulk: about an hour.

Stir in

• 1 softened stick of butter
• enough all-purpose flour to make kneadable

Knead 8 minutes, allow to rise until doubled in bulk: about an hour.

Shape into two loaves, allow to rise until about an inch above the edge of the loaf pans.

Bake at 350 degrees for 20 minutes, then cover with foil. Bake for 25-30 more minutes.

It is very prone to burning, so don't forget the foil.