Potato Bread Made with Mashed Potatoes

• Vegetarian

• Produce

  • 7 oz Potato, cooked

• Baking & Spices

  • 3 1/2 cups Bread flour
  • 1 1/2 tsp Saf-instant yeast or bread machine yeast
  • 1 tsp Sea salt
  • 2 1/2 tbsp Sugar

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 Water

Found on commonsensehome.com

Description

Ingredients

• 7 ounces cooked potato (you can use leftover mashed potatoes, or cook up a small potato and mash it)
• Warm water, enough to equal 1 3/4 cup when combined with the potato
• (I put the potato into a 2 cup pyrex measuring cup, and add water to bring the level up to 1 3/4 cup)
• 2 tablespoons softened butter
• 2 1/2 tablespoons sugar (or honey)
• 1 teaspoon sea salt
• 3 1/2 cups bread flour
• 1 1/2 teaspoons saf-instant yeast or bread machine yeast

Directions

• Add into the machine and mix for 6-8 minutes, adding additional flour if needed. Add the last of flour slowly – you want a soft, elastic dough. Too much flour will give you a harder dough and a drier bread.
• Mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough. This dough will be a little bit more sticky than many bread doughs. This is normal. Let bread rest and rise for around 20 minutes, then punch down and allow to rise again. Once doubled in size, form dough into loaves and place in greased bread pans. A single recipe makes one large loaf or two smaller loaves. I usually divide the dough into two 9×5 pans, or make a double batch (shown here) and divide it into three regular loaves. Preheat oven to 350F. Bake for 25-30 minutes, until golden brown. Remove from pans and cool on wire racks. Store in sealed container and use within a few days or freeze for longer storage.

Nutrition