Directions:

Place potato chunks in saucepan, add water to cover, bring to a boil, reduce the heat to a simmer, and cook until tender. Drain, reserving liquid; add water to make 1 3/4 cups liquid. Mash potatoes (1/2 cup); set aside. Cool potato water and mashed potatoes. In a large bowl, sprinkle yeast into potato water. Stir to dissolve. Add sugar, mashed potato, and 1 cup of flour, beating until smooth; cover with plastic wrap. Let rest at room temperature until bubbly. Add salt, eggs, oil, and 1 more cup flour and beat until smooth, about 1 minute. Add raisins, currants, carrot or parsnip, and pineapple. Add remaining flour, 1/2 cup at a time, until a soft dough is formed. Turn dough onto lightly floured surface, kneading until smooth, adding 1 tablespoon flour at a time. The dough should remain soft and pliable to prevent dryness. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Turn out the dough onto a work surface, dividing into 3 equal portions. Form into fat rectangular loaves. Place each into a greased 8-x-4" loaf pan. Cover loosely with plastic wrap, to rise at room temperature until doubled, 45 minutes to 1 hour. Preheat the oven to 375. Bake until loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove immediately from the pans to a rack to cool completely before slicing. Makes 3 loaves.