If you think of bland flavors when you think of potatoes -- think again! This recipe produces probably the most flavorful "white" bread we've ever had. Moist and fine-textured, it's wonderful for sandwiches and toast; it doesn't crumble. Long rising is the key here; the longer a batch of dough rises, the better its flavor will be. And the taste of this bread is superb. Somehow, the combination of potato, butter and eggs produces an elusive hint of cheese in the final loaf.

1 tablespoon dry yeast
9 tablespoons (1/2 cup plus 1 tablespoon) granulated sugar
1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked)
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 tablespoons salt
2 eggs
1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large)
6 cups (approximately) King Arthur Unbleached All-Purpose Flour

Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside.

Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes.

Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours.

Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise).

Bakes loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.