9 cups Mr. Dell’s Original Potato Shreds
8 cups flour
3 tablespoons fast rising yeast
1 1/2 teaspoons salt
3 tablespoons sugar
2 cups milk
1/2 cup butter or margarine
2 large eggs

Prepare three loaf pans. In a large bowl, mix eight cups flour, yeast, salt and sugar. In a medium saucepan, heat milk, butter and Mr. Dell’s potatoes until hot to touch (125°-130° F). Add to flour mixture and stir until blended; will make a stiff dough. Add eggs and mix thoroughly into stiff dough. Turn dough onto surface dusted with flour. Knead two to three minutes, adding flour, until dough is smooth and elastic. Return to bowl, cover and let rise in warm, draft-free place for 20 minutes or until doubled.

Punch down; divide into three equal pieces. Place one in each loaf pan; pat to fit evenly. Cover, let rise approximately 30 minutes until doubled.

Meanwhile, heat oven to 350° F. With sharp knife cut 1/2-inch deep slash along top of each loaf. Bake 35-40 minutes until loaves are golden brown and sound hollow when thumped on bottom. Makes three loaves.

Variations:

1. Add four tablespoons dehydrated onions, and three tablespoons of dill weed.

2. Add two cups of coarsely chopped (not shredded) cheese of choice.