Easy Potato Bread

Easy Potato Bread 3 1/2 c milk 1/3 c sugar 1/3 c unsalted butter 2 tsp salt 1/4 c instant mashed potato flakes, (not reconstituted) 2 pkgs, (4 1/2 teaspoons) dry yeast 1/4 tsp ginger, (activates the yeast) 1/2 c warm water 10-11 c flour 3 tbs cornmeal or so Scald milk by bringing it just to boiling. Pour the hot milk into a large bowl and add the sugar, potato flakes, butter, and salt. Let cool to lukewarm. Sprinkle yeast and ginger over 1/2 c warm water. Set the mixture aside for about five minutes. Add yeast and 4 cups flour to milk mixture. Beat 2 minutes with an electric mixer at medium speed, or until batter is smooth. Mix in flour, a little at a time, until the dough leaves the sides of the bowl. Turn out on lightly floured counter and let rest 15 minutes. Knead until smooth, about 10 minutes. The dough will feel like playdo and be only slightly sticky. Place the dough in a greased bowl, grease the top, and let rise in a warm spot for 1 1/2 -2 hours. Punch down dough and let rise for 45 minutes. Turn out on counter and divide in 3 parts. Gather into round balls and let rest 10 minutes. Grease 3 loaf pans. Sprinkle them with cornmeal. Shape dough into loaves and place in pans. Cover with a tea towel and let rise until doubled, about an hour. Bake at 375 for 45 minutes. This bread freezes well.