Potato Bread
Posted On 31 October 2020
The original version of this is awful — so wet it climbs right up your mixer and into the motor. Not ideal.
Potato Bread
Ingredients
- 140-170 grams lukewarm water
- 6 grams yeast
- 50 grams sugar
- 85 grams butter, softened
- 7 grams salt
- 1 large egg
- 100 grams mashed potatoes
- 420 grams all purpose flour
Instructions
- In the bowl of a stand mixer, add the warm water. Add the yeast — if using active (not instant) yeast, add a pinch of sugar and let sit for 10-15 minutes to get bubbly; if using instant yeast, continue to the next step.
- Add the rest of the ingredients.
- Using your paddle, beat the dough for 4-5 minutes, stopping to scrape down the sides a couple of times.
- Switch to the dough hook and knead for 7 minutes.
- Scrape the dough into a ball and place in a lightly greased bowl or large, greased plastic bag. Refrigerate overnight or up to 24 hours.
- Remove dough from refrigerator and shape into a 9" log. Place in a lightly greased 9"-x-5" bread pan.
- Cover the pan with lightly greased plastic wrap and allow the dough to rise until about 1" above the rim. Could take 2-4 hours since the dough is cold.
- Heat oven to 350°F (or 325°F Convection)
- Remove the plastic wrap. (Duh.) Bake for 25 minutes. Tent with aluminum foil and bake for an additional 15-20 until a golden brown.
- Remove from oven and place pan on a rack. After 5 minutes slide the bread out onto the rack and cool completely.