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Potato Bread

Potato Bread
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by in Nov 2008
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  • 3 tablespoons unsalted butter
  • 1-1/2 cups milk
  • 1 cup mashed potatoes (if leftover, bring to room temperature)
  • 2 teaspoons salt
  • 1 tablespoon sugar or honey
  • 1 packet (about 1 tablespoon) dry yeast
  • 1/3 cup warm water (about 110 degrees)
  • 5 cups flour


In a small saucepan, melt butter in milk. Let cool to warm (110 degrees) or room temperature. Into the bowl of a standing mixer with dough hook, combine milk with mashed potatoes, salt, sugar, yeast, and warm milk. Add flour and knead with dough hook (or by hand) for about 5 minutes, until you have a smooth and slightly glossy dough. Place into an oiled bowl. Cover with plastic or a clean dry dish towel and let rest about one hour or until double in size.

Oil two 9 by 5 inch loaf pans. Turn dough onto a lightly floured work surface. Divide dough in half and knead 3 or 4 times. Shape into an approximately 9-inch long rectangle. Roll lengthwise into a log and place seam side down into loaf pan. Cover with plastic or a clean dry dish towel and let rise until doubled, about 1 hour.

Heat oven to 375 degrees. Bake about 30 minutes, or until hollow when tapped. Turn onto wire racks and let cool completely. Serve with butter and honey.
Updated Wednesday, November 19th, 2008

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