But I digress. Anyway, I had mashed potato leftovers to use. Enter potato bread. With company here, we gobbled it all up. Its always a good treat to have fresh baked bread. My kids are spoiled, its the norm for them.
1 1/2 cup mashed potatoes*
1-1/2 cups water
2 packages or 4 1/2 teaspoons instant dry yeast
1/2 cup warm water (110° to 115°) for proofing if you do not have instant yeast.
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
In the microwave heat the milk or in a saucepan. You want it to be around 110F when you add it to the flour. But no worries, mix it with the water to cool it down a bit. A good rule of thumb is that you can stick your finger in the milk/water comfortably for 15 seconds, then it is close enough to 110F.
In a large bowl or the bowl of a mixer, combine flour, yeast**, sugar. Mix. Add in salt. Mix water, milk, potatoes and butter. Add to the flour and combine.
Once it is fully incorporated then you can either add flour or water, depending if it is too moist or too dry. It is just right when it forms a nice smooth ball.
Place in an oiled bowl and cover. Let rise for about an hour or until doubled in bulk. Split dough in half and place in greased loaf pans and let rise again for about 45 minutes.
Place in a 375F oven for 35 to 4o minutes. Internal temp of bread should be between 190 and 200F.
Dump baked bread out of loaf pans and let cool on a rack. I know it is difficult but it is always best to let it cool before slicing.
*If you dont have mashed potatoes already, then make a little and save the water from boiling the potatoes. Its especially good if you use that water.
|Amazing, smashed avocado with smoked salmon on top.|