Combine potatoes, honey, milk and butter in a microwave-safe bowl. Microwave at HIGH for 2 minutes or if you have a kitchen thermometer, it should reach 110°F / 43°C when inserted into the warmed mixture. Stir until smooth.
Then while it is heating, go ahead and measure out 4 cups of flour into a bowl and set aside
Take 1 ½ cups of that measured flour, and add the yeast and salt to it. Pour in the heated potato mixture and mix until combined. Add in the beaten eggs and combine well .
Then add in the rest of the measured flour which should be 2 ½ cups. Now the mixture is going to be sticky, so turn it out onto kitchen counter or board dusted with flour. And start kneading by stretching the dough to work in the yeast
Add more flour to the dough if it is too sticky. You can add up to ½ to ¾ of a cup extra to knead the dough. Knead for about 5 to 8 minutes and then place the dough in a an oiled bowl and keep in a warm draught free place for about an hour. I just keep the bowl of dough in the microwave oven. After an hour it should be well risen, then punch down the dough and knead for ½ a minute.
Spray a loaf pan with cooking spray and start shaping the dough into a loaf. To do this, first divide the dough in half. You can make 2 loaves with this dough or use half of it to make 4 rolls. To shape the loaf , start by pressing the dough into a rectangular shape. Taking the top part, just fold it over to reach the middle half of the rectangle. SEE NOTE 1
Then take the bottom half and fold to meet the first fold in the middle.
Now from the top again, fold the entire dough in half. Press the seam to close and place in the greased loaf pan with the seam side down.
Leave to rise in the tin for 15 minutes and then bake for ½ an hour in a preheated oven of 350°F / 180°C. When baked the loaf should sounds hollow when tapped on the top
If you find that the top is browning too fast before it is baked, then cover lightly with foil. Remove from the oven and allow to cool.
To cool the bread properly you need to quickly transfer the loaf from the oven and onto a wire cooling rack. The air that circulates around the bread will keep the crust from becoming soggy Allow to cool for about 15 to 30 minutes before slicing. See note 2