2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 tsp sugar
1/2 cup butter or margarine, melted (and more very rubbing on the top after cooked)
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 tsp salt
3 to 4 Tablespoons Rosemary
6 to 7 cups all-purpose flour
In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid to 110°-115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt, rosemary and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Prepare 2 pans by placing parchment paper on cookie sheets. Punch dough down and turn onto a floured surface. Divide dough in half and shape each piece of dough into long roll and place on to prepared pans. Cover and let rise until doubled, about 30 minutes. Score bread by cutting three diagonal lines along the top of the bread. Bake at 400° for 20-25 minutes or until golden brown. Enjoy!
