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Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. turning to grease top of dough. Co ver; let rise until dough is doubled. Grease four 9" x 5" x 3" 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. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. NOTES : Use bread pans, and not free form. Reduce baking time, bread tends to burn Recipe by: A Hundred Years of Island Cooking Posted to Bread-bakers Digest by "LauraG"
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 549 (28%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 1648.9mg||507 %|
|Sodium 853.2mg||29 %|
|Potassium 791.9mg||21 %|
|Total Carbohydrate 306.4g||90 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 304g|
|Protein 50.4g||72 %|
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Calories per serving: 1930
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