Fresh Potato Bread

Place prepared potato in a saucepan and cover with s cups cold water. Bring to a boil and cook until potato is fork tender, about 15 minutes. Drain and reserve the 2 cups of potato water, adding extra water if necessary. Mash the potato; set reserved water and potato aside.

In a large bowl, combine oats, butter, maple syrup and salt. Pour reserved potato water over mixture. Mix thoroughly. Set aside to cool down. Once mixture is lukewarm, add the mashed potato, 2 cups whole wheat flour, plus the instant dissolving yeast, mixing to blend. Add the all-purpose flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl.

Place dough on a lightly floured work surface or board. Lightly oil the bowl; set aside. Knead the dough; adding flour as needed to prevent sticking. Dough should be smooth, soft and elastic. Place dough in oiled bowl, turning the dough to fully coat with oil. Cover with plastic wrap and a clean, dry towel; set in a warm, draft free spot for 1 hour. Dough should rise and double in size.

Punch dough down and divide in half. Form dough into a cylinder and place in two generously greased 9x5-inch loaf pans. Once again, cover with plastic wrap and a clean towel. Let rise until doubled in size, or about 40 minutes.