TIP When forming loaves for this (or any) recipe, if the dough fills the pans more than halfway, cut off a few small chunks. Place in a preheated 375☏ oven and bake for 30 to 45 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Place seam-side down in the prepared pans, cover, and let rise for about 30 minutes, or until doubled in bulk. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Starting at one of the long sides, tightly roll up each rectangle.

Cut in half, and pat each piece into a flattened rectangle that is a little longer than the pans.

After the second rising, punch down the dough again, knead a minute to eliminate any air bubbles, and form into a ball. Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside. Punch down the dough, and let it rise a second time for about 40 minutes, or until doubled in bulk again. Cover and set in a warm spot for at least an hour, or until the dough doubles in bulk. Add the ball of dough, then turn it over, oiled side up. Spread a little oil on the bottom and sides of the bowl. Knead 5 to 7 minutes, or until the dough feels smooth and elastic. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. If it is too wet to pick up, add a little more flour. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. Add 6 cups of flour and beat with the spoon until well blended. Place the potatoes, yeast, honey, water, milk powder, oil, and salt in a dishpan or large bowl and stir with a wooden spoon.

Download potato bubbles recipe