Instructions: Mix the milk and water together in a bowl. In a separate bowl, mix the yeast with 1/2 cup of the tepid milk and water mixture. Set aside.

In a large bowl, sift flour and salt together. Rub the mashed potatoes into the flour, as if rubbing in fat, to make a smooth mixture. Add more flour if needed. Work in the yeast mixture and the rest of the liquid. Knead thoroughly; let dough rise until doubled in bulk, about 2 hours.

Punch down the dough, knead it lightly, lay it on a floured baking sheet and shape it into a round or oval loaf. Cover the loaf with a damp cloth and let it rise for about 30 minutes, or until it has increased in bulk by half.

Bake loaf in a preheated 425 degree oven for about 45 minutes or until the crust is light brown.

Makes 25 slices.

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