Main Ingredients:

All-purpose flour
2 tsp. salt
2 tbsp. sugar
Lard
1 c. fluffy riced potatoes at room
temp.
1 pkg. dry yeast
1 1/2 to 1 2/3 c. warm water
Melted butter

Cooking Preparation of the Recipe:

Mix 6 cups flour, salt and sugar. Add 1/4 cup lard and work with fingers as for pie crust. Add potatoes prepared thusly, (use only old potatoes) boil large potato in jacket, peel while hot, put through ricer. Measure 1 cup lightly, do not pack cup. Spread out on platter and cool. Add to flour and lard mixture. Sprinkle yeast on 1/2 cup warm water, let set 5 minutes then stir and mix well. Add to other ingredients with the remaining water, kneading dough until it holds together but not dry. Place 1/4 cup flour on bread board. Knead with all the strength you have 5 to 10 minutes, turning and pounding it in approved fashion. (There is no short cut here.) When dough gets smooth and satiny looking and no longer sticks to your hands, it is kneaded enough. Form ball and place in well-greased large bowl, roll ball around in bowl to coat. Cover with towel and place in warm place free from drafts. Let rise until light (sometimes blisters form in top.) test by placing finger in dough; if indentation remains, the dough has risen enough, roughly 1 1/2 to 2 1/2 hours. To make 2 loaves use 9 x 5 x 3 inch pans, 3 loaves use 7 1/2 x 3 1/2 x 2 1/2 inch pans. Punch down dough; divide into desired loaves. On floured board roll each piece to fit buttered pan. Press into pans. Dough should come up to the edges. Brush the loaves with butter or whole beaten egg. Cover pans with towels and place in warm, draft-free place. Let rise until light (dough looks stretched as if it would burst if pricked when it has sufficiently risen.) Takes about 45 minutes to 1 hour. Preheat oven to 425 degrees. Bake 15 to 20 minutes or until tops are golden. Reduce heat to 325 degrees and bake 10 to 15 minutes longer. Turn loaves onto rack and butter if you like.

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