Instructions: 1. Place the grated potato and the 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce the heat, cover, and simmer until the potato pieces are very soft and begin to break apart, 30 to 45 minutes. Remove from the heat.

2. Stir in 1/4 cup of the shortening, the sugar, and the salt. Let cool to lukewarm.

3. In a large bowl, sprinkle the yeast over the warm water. When the potato mixture has cooled, add it to the yeast mixture. Add 4 cups of the flour and beat well with a wooden spoon. Gradually add enough of the remaining flour (4 to 5 cups) to make a soft dough. Turn out on a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes.

4. Rinse the bowl with warm water; dry the bowl. Grease the bowl with the remaining 1 teaspoon shortening. Place the ball of dough in the bowl, and turn the dough to grease the top. Cover and let rise until doubled, about 1 hour.

5. Punch down the dough. Divide into 3 parts. Shape each part into a ball and place in well-greased round pans, such as pie tins. Cover and let rise until doubled, about 45 minutes.

6. Meanwhile, preheat the oven to 400F.

7. Sift a light dusting of flour over the risen loaves. Bake in the oven until they are browned on top and sound hollow when tapped on the bottom, 30 to 35 minutes. Cool on wire racks.

NOTE: Many recipes for potato bread start with mashed potatoes, but this calls for a boiled grated potato-more convenient if you dont serve mashed potatoes that often. The bread is delicious.

Yield: 3 Loaves

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.