1/2 cup warm water
2 packages dry yeast
1/4 cup sugar
1/4 cup shortening
3 1/2 cups potato water
10 or 11 cups white flour
In a small bowl mix the yeast with 1/2 cup warm water and let it stand for 5
minutes to dissolve. Cream together sugar and shortening. Add remaining water,
dissolved yeast and most of the flour. Mix together and let rest for 10 minutes.
Add just enough of the remaining flour so that the dough is not sticky. Knead
until the dough is smooth and elastic. Place dough in large buttered bowl, cover
and let rise in a warm spot until double in bulk. Punch down and shape into
three loaves. Place in 3 buttered loaf pans. Cover and let double in bulk again.
Bake for 40-45 minutes at 375º.