Instructions: Proof yeast in water with a sprinkle of sugar. Stir potatoes in buttermilk over low heat until just warmer than lukewarm. Add salt and potato mix to yeast and combine Add one cup of flour at a time, kneading until incorporated. Knead until smooth and elastic (the dough will be slightly sticky). Cover and let it be until doubled in bulk. Once doubled, punch it down, knead it for a few minutes, and shape into two buttered, smallish bread pans. Preheat oven to 375 deg. F. Cover dough and let rise until double in bulk. Bake for 30 minutes, or until bread sounds hollow when tapped on top and on bottom. Cool on a rack.

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