2 packages active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup melted butter
8 cups flour
Dissolve yeast in warm potato water and let it stand for 5 minutes. Stir in 3 tablespoons sugar, potatoes and ginger. Blend well. Cover and let rise in warm place until double in bulk. Scald milk and add salt, cool to lukewarm. Beat eggs in bowl, gradually beat in sugar. Sir into yeast mixture. Add butter, mix well. Stir in 2 cups flour, then milk, stir, then 2 cups flour. Beat for 5 minutes. Stir in remaining flour for stiff dough. Knead 8-10 minutes, until smooth and elastic. Place in buttered bowl, turning buttered side up. Place in warm spot, cover and let double in size. Divide into 4 loaves. Place in buttered loaf pans, cover and let rise until almost double. Bake at 325º for 45 minutes.