Dusty Potato Bread
	To soften yeast, in a large mixing bowl combine:
	2 cups warm potato water (water in which peeled potatoes have been boiled)
	1 scant tbsp (or 1 packet) active dry yeast
	Allow yeast to proof. Stir in:
	3 tbsp sugar
	1 tbsp salt
	3 cups unbleached all purpose flour
	Beat well to develop gluten. Stir in:
	2 tbsp. melted shortening, cooled until just warm
	To make a soft dough, gradually add:
	2-1/2 to 3 cups unbleached all-purpose flour
	Turn out on a floured surface and knead until smooth.  Place in a
	greased bowl, turning dough once to grease the top.  Cover and let rise
	until doubled in bulk, 1 to 1-1/2 hours.  Knead dough down in bowl.  Divide dough
	in half.  Shape into balls and place in well-greased round pans.  Cover and let
	rise until almost doubled, 45 to 60 minutes.  Before baking, dust loaves
	lightly with flour.  Bake at 400F for 35 to 40 minutes.  Cool on wire racks.
	Makes 2 loaves.

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