Bernard Clayton's Potato Bread (adaptation)

DIRECTIONS

• Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
• Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
• After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
• Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
• Pour the butter/potato mixture into the mixing bowl with the flour mixture.
• Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
• Knead with the dough hook for 10 minutes.
• (dough will remain slightly sticky).
• Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
• When fully risen, punch dough down and move to a floured surface.
• Slice into 2 equal pieces.
• Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
• With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
• Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
• Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
• During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
• When fully risen, place both loaves in preheated oven and bake for 15 minutes.
• After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
• Remove from oven and immediately and carefully place on racks to cool.