1) Bring the milk to a simmer and pour over the butter, in a mixing bowl or the pan of your bread machine. Add the sugar and salt, and let the mixture cool to lukewarm.
2) When the liquid is tepid (110°F for instant yeast, 120°F for active dry), add the eggs, yeast, 3 1/2 cups of flour, and the potato flour and begin mixing the dough.
3) After the dough comes together and has mixed for 3 minutes, touch the dough to test its consistency. If wet dough comes off on your finger, add more flour 2 tablespoons at a time, mixing between additions until it's incorporated.
4) Once the dough is smooth and soft, not sticky, let the bread machine finish its cycle, or place the dough in a greased container, cover, and let rise for 1 hour.
5) While the dough is rising, place the herb butter ingredients in a bowl and mix to combine.
6) After the dough has risen, deflate it and roll it out on a floured surface 1/2" thick. Cut in 3 1/2" to 4" circles with a cutter or English muffin ring.
7) Butter half of each circle, fold in half, and place in a 12" x 4" x 2 1/2" tea loaf pan, or two 8 1/2 x 4" bread pans. Cover with greased plastic and let rise for 30 to 40 minutes.
8) Butter the scraps and stack them on top each other on a baking sheet. Cover with greased plastic and let rise for 30 to 40 minutes.
9) Bake the scraps in preheated 350°F oven for 22 to 24 minutes.
10) Bake the loaf in a preheated 350°F oven for 25 to 30 minutes. A ceramic loaf pan will take 5 to 7 minutes longer to bake than a metal one; tent with foil for the last 15 minutes of baking if necessary to keep the top from over-browning.
Yield: 20 servings.