Instructions: Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. turning to grease top of dough. Co ver; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done.

NOTES : Use bread pans, and not free form. Reduce baking time, bread tends to burn.

The last few times I made bread, it had a strong yeasty aftertaste to it. The bread came out fine, except for the taste. I made it by hand and used Fleshmanns (sp) yeast from Sams Club if that made a difference. Now that I think of it I used about 2 tablespoons of yeast for the 2 packages of yeast. Too much yeast??

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