Bread making!

OLD-FASHIONED POTATO BREAD 1 medium potato, peeled and diced 1 package active dry yeast (or 1 tablespoon) 2 tablespoons softened butter or margarine 2 tablespoons sugar 1 teaspoon salt 1 cup warm milk (baby bottle temperature) 6½ - 9 cups all purpose unsifted flour	Place potato in boiling water and cook until tender. Drain, reserving liquid. Mash potato and set aside. Add enough water to potato liquid to make one cup. Put in large bowl and allow to cool to baby bottle temperature. Add yeast, and sugar. Proof yeast. Add butter, salt, warm milk, mashed potato, and three cups of flour. Beat until smooth. Stir in enough additional flour to make stiff dough. Turn onto lightly floured board and knead 8 to 10 minutes until smooth and elastic. Place in greased bowl turning once to coat. Cover, let rise until doubled. Punch dough down and let rise until doubled again. Shape into two loaves and place in greased loaf pans. Let rise until doubled, then bake at 375 degrees for about 45 minutes.
MIMI’S OATMEAL BREAD 3 cups boiling water 1½ cups quick cooking oats 2 tablespoons shortening (or butter or margarine) ¾ cup molasses (or ½ cup honey) ¼ cup brown sugar ¼ cup powdered milk ¼ cup warm water 1 package active dry yeast (or 1 tablespoon) 1 tablespoon brown sugar	3 cups whole wheat flour 3 cups white flour Pour boiling water over oats and let stand until lukewarm. Add shortening, molasses, brown sugar, and powdered milk. Proof yeast using warm water and brown sugar and add to mixture. Stir in half of flour, then keep adding flour until dough is stiff. Turn onto lightly floured board and knead 8 to 10 minutes until smooth and elastic. Place in greased bowl turning once to coat. Cover, let rise until doubled. Shape into two loaves and place in greased loaf pans. Let rise until doubled, then bake at 375 degrees for 45 minutes to an hour. Test for doneness. Let cool before cutting. Mk 2 l
MIMI’S DILL BREAD 1 lb. small curd cottage cheese (can substitute yogurt) ¼ cup sugar 2 tablespoons finely chopped onion 2 tablespoons dill weed ¼ teaspoon baking soda 1 teaspoon salt ½ cup warm water plus pinch of sugar 1 package dry yeast	2 eggs 4½ -5½ cups flour Mix cottage cheese and sugar. Add onions, dill seed, baking soda, salt. Prove yeast in warm water and add to mixture. Beat eggs, add to other ingredients and beat all together for about two minutes. Add flour until dough reaches required consistency. Knead for 8 to 10 minutes. Let rise until doubled in bulk. Punch down, shape into two loaves and place in greased baking pans. Let rise again until doubled in bulk. Bake in 350-375 degree oven for 40-50 minutes. Brush with butter when take from oven.
MIMI’S OLD-FASHIONED HONEY WHEAT BREAD 1 cup water 1 cup cream style cottage cheese (can substitute yogurt) ½ cup honey ¼ cup butter or margarine 5½-6 cups unbleached white flour 1 cup whole wheat flour 2 tablespoons sugar 1 teaspoon salt	2 packages dry yeast ½ cup warm water 1 egg Heat first four ingredients in a saucepan until warm not hot (120-130 degrees; baby bottle temperature). Prove yeast in warm water. Combine liquid, about 2 cups of flour and remaining ingredients. Beat two minutes, stir in remaining flour until dough reaches required consistency. Knead for 8 to 10 minutes. Allow to rise until doubled in bulk. Shape into two loaves and place into greased pans; let rise until doubled. Bake at 350 degrees for 40-50 minutes.
BANANA BREAD 1 cup sugar 2 eggs ½ cup shortening 3 bananas, crushed 2 cups flour 1 teaspoon baking soda ¼ teaspoon nutmeg 1 teaspoon vanilla 1 teaspoon salt	Preheat oven to 350 degrees. Beat together the sugar and eggs, add shortening and crushed bananas. Sift together dry ingredient, then stir in wet mixture. Place in a well-greased, large loaf pan. Bake for at least one hour. Check for doneness with a toothpick. Allow to cool for fifteen minutes in loaf pan, then turn out on wire rack and let cool an additional fifteen minutes before cutting. Makes one large loaf.