Hawaiian Bread

1 package active dry yeast (2 1/2 tsp)

1/4 cup water, warm

1 cup sugar, divided

1/2 cup boiled potatoes, mashed (* see note)

1 tsp lemon juice

1/4 cup milk, warm

1 tsp salt

3 large eggs

1/4 cup butter, very soft

4-5 cups ap flour

In a large bowl, preferably the bowl of an electric mixer, conbine yeast, warm water, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5 minutes. Add remaining sugar, lemon juice, milk, salt, eggs and 2 cups of flour, mixing very thoroughly with the paddle attachment of your mixer. Switch to dough hook. Add 1 1/2 cups more flour and butter, cut into chunks. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. Place on a lightly floured surface and knead for 2-3 more minutes to ensure smoothness. Place bdough in a large bowl and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
Turn dough out on a lightly floured surface.
Divide dough in half. The dough can be shaped into two loaves as desired: two round loaves, two oblong loaves, two clover loaves (made with balls of dough) or shaped into rectangles and place in two, lightly greased loaf pans. Place free form loaves on a parchment-lined baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes.
Preheat the oven to 350F.
Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. The best way to check for doneness is to insert an instant -read thermometer (like a meat thermometer) into the bottom of the loaf a few inches. The temperature will read 200F when the bread is done.
Let cool completely on a wire rack before slicing.
Store in an airtight container or ziploc bag.
Makes 2 loaves.


*Note: Instant potato flakes make a great substitute for mashed potatoes. Use about 1/3 cup potato flakes with 1/2 cup hot water and let it cool slightly before adding to the yeast.