Potato Bread

Recipe:
2 cups water
5 1/2 cups bread flour
2 teaspoons instant yeast
1 1/4 cups mashed potatoes
2 tablespoons butter
1 cup all purpose flour
1 tablespoon salt

In mixing bowl, combine water, potatoes, yeast and flour and mix until well combined. Add the butter and mix until it is integrated into dough. The dough will still be very soft. Cover and let rest on the counter for 20 minutes.

Add the salt to the dough when you do the next step.

If you are using a mixer: Use the dough hook and mix it on medium while you sprinkle in the all-purpose flour a tablespoonful at a time. When the absorption of the flour starts to slow down, turn it out on a well-floured counter and knead until the dough is smooth and supple, but no longer tacky.

If you are making the dough by hand: Spread the cup of all-purpose flour on the counter and knead for 4-5 minutes, adding more flour if needed. Knead until the dough is smooth.

Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).

Turn the dough out on a lightly floured counter, divide in half and shape into loaves. Grease two loaf pans. Put the shaped loaves in the pans and let rise until doubled in bulk (about an hour).

Preheat oven to 375°f / 175°c. Bake bread for 35 minutes or until golden brown (~195°f / 90°c internal temperature). Turn out of pans onto cooling rack for at least an hour.

Recipe from http://ayearinbread.earthandhearth.com/2007/05/beth-potato-bread.html.

Changes:
Used only 5 cups bread flour and 1/3 cup regular flour. Made mashed potatoes in the microwave instead of boiling. 375 for 28 minutes.

Review:
Rating 7 1/2. Turned out well, makes great sandwich bread. Not as moist as I thought it would be. A little salty.

Next Time:
Try new potato bread recipe. Add less salt and boil potatoes.