Many thanks for all the great potato flour/starch information.
No, they are not the same, and yes, potato flour certainly keeps bread
tender and moist.
I went with the several-times-suggested trick of using plain potato flakes
which are turned into powder via the food processor.
Now I want to further enhance this bread by replacing the sugar with honey
but I have twisted my brain trying to calculate the liquid difference!
The recipe calls for 1 3/4 cups of water and 1/3 cup of sugar. (7 cups of
flour total) What I have come up with is 3/4 cup of water and 3T of honey.
But it doesn't seem correct. Please help!
Again my thanks for all the direct help you have given me and the indirect
lessons I have learned just "visiting".
Fredericka