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; 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 milk. Add 2 more cups of the flour; beat 5 minutes.
Stir in enough remaining flour to make a stiff dough. Place on
lightly floured board and knead into remaining flour until dough
is smooth and elastic, about 8 to 10 minutes. Place in greased
bowl, turning in grease top. Cover; let rise until doubled.
Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board,
divide dough 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.
Makes 4 loaves