1. Add 3/4 C warm water to the bowl.
2. Sprinkle 2 tsp yeast over the water so each pellet gets wet.
3. Add 1 tsp salt.
4. Add 1 Tbsp sugar.
5. Add 1 Tbsp oil.
6. Once the yeast has become foamy mix it vigorously.
7. Add mashed potato and mix in thoroughly.
8. Add 2/3 C whole wheat flour OR if making pure white, 1 C white flour and beat well until the mixture is smooth.
9. Add 1 C flour and mix well.
10. Add 1/2 C flour and mix well (if too stiff for the spoon, work the dough by hand on a lightly floured surface).
11. Add additional flour 1/4 C at a time (or less) just until the dough is silky and barely sticky (this dough can be a tiny bit sticky).
12. Knead dough on a lightly floured surface for about 8 minutes or until smooth and responsive under your hands
13. Form dough into a flattish ball, lightly oil surfaces of dough, and return it to the bowl.
14. Cover the bowl and put it in a warm, draft-free spot to rise for 70 minutes

Method II (forming):

1. Turn the dough onto a lightly floured surface, punch it down and knead it into a flat, oval sheet to remove air bubbles. Cover with a lint-free tea towel and let rest for 5 minutes.
2. Remove the tea towel and knead into the desired loaf shape using the stretch-and-fold method.
3. Place loaf in parchment lined, (or silicon or well oiled) pan and cover with a lint-free tea towel.
4. Place in a warm, draft-free place to rise.

Method III (baking):

1. Preheat your oven to 460^o f (238^o c) with the rack on the middle position.
2. While oven is preheating you may slash or do an egg-wash on your loaf or simply let it continue to rise while the oven pre-heats.
3. When oven is fully preheated, place the loaf into the middle of the oven to bake for 12 minutes
4. After this initial period, lower the temperature to 430^o f (220^o c), cover the loaf with a sheet of aluminum foil and bake for another 20 minutes.
5. Check for doneness. Return to oven for a few minutes if not fully baked or move to wire rack to cool.