Potato Yeast Bread

From 1918:

½ cupful scalded milk or water
4 tablespoonfuls sugar
4 tablespoonfuls fat
1 ½ teaspoonfuls salt
8 cupfuls flour
4 cupfuls boiled potatoes
½ yeast cake
¼ cupful lukewarm water

Boil and mash potatoes, combine with wheat flour. To the scalded liquid, add sugar, salt and fat. When lukewarm add yeast cake dissolved in ¼ cupful water. Add enough potato and flour mixture to make a stiff dough and mix thoroughly.
Set aside to raise double in bulk.
Add remaining flour and potato mixture and knead until elastic. Shape into loaves and place in greased pans. Set aside and allow to double in bulk. Bake in a moderate oven 45 to 60 minutes.