Grandma Dollie's Potato Bread

- 1 large potato
- 10-12 cups flour
- 4 packets yeast [or 4 scant Tbsp]
- 1/2 tsp salt
- some milk
- a handfull of sugar
- lard or shortening

1. Peel, cube, and simmer the potato until soft in enough water to cover, with the salt in it.
2. Saving back all of the water in a quart jar, mash the potato and add back to the water. Add enough milk to fill the quart jar.
3. Cool the quart jar to lukewarm, and dissolve the yeast in it.
4. In a very large bowl dump the sugar and about 10 cups of the flour. Make a well in the middle and add the quart jar.
5. Grease four medium sized bowls, and make sure your hands are well greased.
6. Knead the bread until well mixed and add enough of the rest of the flour to make a soft bread dough, just enough that it stops sticking to your hands. Add the flour slowly, you don't want to get it too tough. Knead a little longer after you get it right. If you add a little too much flour and it gets a little too stiff, either moisten your hands in warm water, or grease them a little more, and knead some more.
7. Divide into 4 balls, and put each into a greased bowl, rolling around to coat them with the grease. Cover each bowl with a warm damp cloth and let rise until double in a warm place. When doubled, punch down, put into greased loaf pans, cover again and let rise until double again. Each loaf could also be divided into 8 rolls and let rise on a greased cookie sheet, covered. Dollie also like to reuse coffee cans to bake bread in because they made perfect round loafs and had cut lines.
8. Bake the rolls or loaves in a 375 F. oven until done and golden on top. The rolls may need to come out a little on the pale side so that they don't get too dry. When done spread a little butter on top immediately to keep the bread or rolls soft.