Pour water into large bowl of bread mixer. Sprinkle in vitamin C, then yeast. Add honey and let yeast dissolve. Sift together 6 cups flour and salt. Set aside. Turn bread mixer to low speed and add oil, eggs, and potatoes to yeast mixture. Stir, then add sifted dry ingredients and mix two or three minutes on medium speed to make a sponge. Let rest 10 minutes. Add remaining flour gradually, as needed, to make a soft dough which begins to clean sides of mixer bowl. On high speed mix 5 to 8 minutes, depending on your mixer. Turn dough out onto lightly greased surface. Wet hands thoroughly. Divide dough into 4 equal portions and let rest while greasing 4 loaf pans 8 ½" by 4 ½". Form loaves and place in greased pans. Cover pans with a wet cloth to prevent loaves from drying out. Let rise in warm spot until double. Re-shape each loaf. Cover loaves again with wet cloth and let dough rise until almost double a second time. Bake in preheated oven 30 to 35 minutes at 375°F. Remove from oven. Turn out onto wire racks to cool, resting loaves on their sides. Makes 4 loaves. Note: This bread is best made in a heavy duty mixer with dough hook attachment, but can be made by hand.