Heat butter and milk in small saucepan over low heat until butter is melted.
Mix potatoes, sugar and salt in large bowl. Stir in butter mixture; cool to lukewarm. Mix in dissolved yeast and 3 cups of the flour. Blend in eggs. Stir in enough remaining flour to form soft dough. Cover; let rise in warm place until double in volume, about 1 hour.
Stir down dough. Refrigerate until doubled in volume, about 1 hour. Place in greased 10-inch tube pan. Make slight indentation or "track" around top of bread 1 inch in from edge of pan with tip of knife.
Bake at 350°F for 1 hour 15 minutes or until golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.