Cook potatoes in boiling water to cover 10 minutes or until tender. Drain potatoes, reserving two cups water (add water to make 2 cups if neces- sary). Reserve potatoes for another use; set potato water aside.

Combine two cups flour, sugar, salt, and yeast; mix well. Set aside.

Combine potato water and shortening in a saucepan; cook, stirring con- stantly, until shortening melts. Cool to 110 F., and pour over flour mixture. Mix on low speed of an electric mixer until blended. Add egg and peanut butter, mixing until ingredients are well blended. Gradually stir in enough of remaining flour to make a soft dough.

Turn dough out on a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled (about an hour).

Punch dough down and halve. Turn each portion out on a lightly floured surface, and roll out to a 14"x7" rectangle; fold and re-roll. Starting with the narrow end, roll tightly as for a jellyroll.

Pinch the seams together to seal edges. Place loaves, seam side down, in two well-greased loaf pans. Cover and let rise again until doubled (about 45 minutes). Bake at 375 F. for 40 to 50 minutes.

Lucille Carroll

Boca Raton, Fl

per Southern Living magazine