Sour Cream Potato Bread

This is like Arnold's or Pepperidge Farm white bread, substantial but not heavy. It makes great toast to put jam or jelly on, and is a fine basis for a sardine sandwich.

• 1 medium baking potato (russet burbank)
• 1 1/2 T active dry yeast
• 3/4 C warm, not hot, water
• 2 T sugar
• 1 1/2 C sour cream
• 1/4 t baking soda
• 2t salt
• 6 C bread flour

Peel and dice potato. Place in small saucepan, cover with water, bring to a boil, and simmer until tender (20 - 30 minutes.) Drain and mash (preferably in a ricer or Foley mill to prevent lumps.)

Combine warm water, yeast, and sugar. Let stand until bubbly.

Combine mashed potato, sour cream, and baking soda. Add to the yeast.

Add half the flour, mix well to form sponge, and let stand until bubbly.

Add salt to the sponge and mix well. Add flour to make dough. Knead, let rise, punch down, form loaves, let rise in loaf pans.

Bake at 350 degrees 35 to 40 minutes or until done. Interior temperature when done will be 190 degrees.