1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes, and ginger. Cover; let rise until doubled. 2. Scald milk; add salt and cool to lukewarm. 3. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. 4. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. 5. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. 6. Place in greased bowl, turning to grease top of dough. Cover; let rise until dough is doubled. 7. Grease four 9x5x3-inch loaf pans. Punch down dough and, on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. 8. Preheat oven to 325°F. 9. Bake for 45 minutes or until done. ---------------------------------------------------------------------------
Nutrition
Ingredients
