In a medium size mixing bowl, add water, dry milk, salt, yeast and two tablespoons vegetable oil.
Blend in the mashed potato and flour.
When it's mixed together well enough so the dough begins to come away from the sides of the bowl, turn it out onto a lightly floured kneading surface and knead for 3 to 4 minutes. (This amount of dough is easily prepared in a 1 1/2 pound bread machine set to the dough cycle. You can also use a kitchen aid stand mixer and a dough hook, set on medium speed for 2 -3 minutes.)
Don't add more flour to the dough to make it more manageable. This dough should be slack.
Let the dough relax while you wash out and grease the mixing bowl.
Add remaining vegetable oil to the bowl and swirl it around to cover the entire inside surface of the bowl.
Return to the dough and continue to knead for another 3 -4 minutes.
Place the dough into the prepared bowl, then turn it over so the top of the dough has a thin film of oil on it.
Cover the bowl and let rise for 1 to 1 1/2 hours or until doubled in size.
Knock the dough down and turn out onto a lightly floured surface.
Cut the dough in half and pat each half into a well greased loaf pan.
The dough is wet enough to resist shaping so you will have to pat it in to shape.
Cover the dough again and let rise for a second time. 45 minutes to 1 hour.
About 15 minutes before you want to bake your bread, preheat your oven to 350 degrees F.
Bake the two separate loaves for 35 minutes, or until the top has a nice golden brown color to it.
Immediately turn the loaves out and let them cool on a rack.
Serve as toast for breakfast or use for sandwiches!