Mashed Potato Bread

This recipe makes 2 light and springy loaves of bread.

1/2 cup warm milk, 110 F
1/2 cup sugar
1 tsp salt
2 tsp yeast

1 cup mashed potatoes
2 eggs, lightly beaten
1/2 cup softened butter
3 1/2 cups bread flour (or 2 bread, 1 1/2 all purpose)

Microwave the milk 50 - 60 minutes on high. Check temperature with a thermometer. If it's a little high (about 120F) just add the salt and sugar and watch the temperature go down. Sprinkle the yeast over top. Set aside for 15 - 30 minutes until yeast starts to activate.

Meanwhile in a separate bowl mix the room temperature potatoes, eggs and butter together. I started with the dough hook but, oops, that wasn't right. Use the paddle here. 

Turn your oven on to the lowest temperature for 2 minutes then turn off.

Once the yeast is working start adding the flour 1 cup at a time and alternating with the potato mixture. Now's the time to use the dough hook!  

Grease a large bowl, turn the dough into the bowl, turning over to coat with oil. Cover and seal bowl with plastic wrap and a dish towel and set in the warmed oven on the center rack for about 2 hours. If it hasn't doubled yet put a pot with hot tap water in the oven on the bottom rack and wait an additional 30 minutes. That should do it.

Remove from oven and punch dough down.
Grease 2 loaf pans. Cut the dough in half, roll out into rectangles the length of the pan and roll up. Pinch edge closed. Place in pan and sprinkle top with flour so it doesn't stick to the plastic wrap.

Cover pans loosely with plastic wrap this time and return to the warm oven along with a refreshed pot of hot tap water for 30 minutes.

They are ready to bake when the dough has risen 1 inch above top of pans.
Take the pans out of the oven, away from any drafts, and turn the oven on to 375 F. Bake on middle rack 30 - 35 minutes. 

Wait 5 minutes then remove from pan and cool on rack 1 hour before slicing.

Fresh is of course best, but if you are going to freeze some then just slice, wrap in plastic wrap, then foil and label.

That'll keep it just like fresh for the next time.

 Original recipe - GoldilocksKitchen.com