Any Recipes For Potato Wheat Bread?

I have a source for you on this and hope it helps :)Any Recipes For Potato Wheat Bread?
Bread Machine:


Potato Mixture:


3/4 C. water


1/2 C. chopped peeled potato


1/3 C. dairy sour cream


Milk





Dough:


1 T. butter


1 t. salt


3 1/2 C. bread flour


4 t. snipped chives (dried or fresh)


1 T. sugar


1 1/2 t. bread machine yeast





For Potato Mixture:


In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups.





For Dough:


Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as liquid.





Recommended Cycle:


Basic/white bread cycle; medium/normal color setting.





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Typical recipie, ie no machine:


1 potato, peeled and diced


1 1/2 cups water


2 (.25 ounce) packages active dry yeast


6 1/2 cups all-purpose flour


3 tablespoons white sugar


2 tablespoons shortening


1 tablespoon salt


2 tablespoons all-purpose flour





DIRECTIONS:


In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.





In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.





Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.





Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.





Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.





Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.