1	small	potato peeled and halved
3	tbsp.	vegetable oil
2	tbsp.	granulated sugar
1-1/2	tsp.	salt
3	C	all-purpose flour
1-1/2	tsp.	quick-rising yeast

In saucepan of boiling water, cook potato for 10 to 15 minutes until tenter; drain, reserving 3/4 cup cooking water. Mash potato well to make 1/2 cup. Let cool to room temperature.

From large bread machine, remove baking pan. Add ingredients in order listed sprinkling yeast on top making sure it does not touch water.

According to manufacturer's instructions, choose cycle appropriate to nonsweet or nonfresh-milk bread. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.