Cook the Potato: Peel and cut the russet potato into chunks. Place the potato in a pot of water and bring to a boil. Cook until the potato is tender, about 10-15 minutes.

Once the potato is cooked, drain the water, reserving ½ cup of the potato water. Mash the potato until smooth and let it cool slightly.

Activate the Yeast: In a small bowl, combine the warm potato water (make sure it's warm, not hot), warm milk, honey, and active dry yeast. Stir well and let it sit for about 5-10 minutes, or until the mixture becomes frothy.

Mix the Dough: In a large mixing bowl, combine the mashed potato, canola oil, salt, and the yeast mixture.

Gradually add the flour, 1 cup at a time, mixing well after each addition. Continue adding flour until the dough starts to come together and is no longer sticky.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add more flour as needed to prevent sticking, but avoid adding too much as this can make the bread dense.

Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf or divide it into two loaves, depending on your preference.

Place the shaped dough into a greased loaf pan or onto a baking sheet.

Second Rise: Cover the dough with the kitchen towel again and let it rise for another 30-45 minutes, or until it has doubled in size.

Bake the Bread: Preheat your oven to 375°F (190°C). Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

If the top of the bread is browning too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.

Cool and Serve: Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.