Potato Bread

Peel and cube the potatoes. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are easily pierced with a paring knife.

Drain potatoes, reserving the water. Mash potatoes well. Let potatoes and potato water cool for at least 30 minutes. Potato water should be lukewarm before using.

In a large bowl, stir flour, sugar, yeast, and salt. Add the lesser amount of potato water, milk, butter, and 1 cup mashed potatoes (you’ll have extra). Mix using the paddle attachment until thoroughly combined. The mixture should be tacky and sticky. If too dry, mix in remaining 1/4 cup potato water.

Switch to a dough hook and knead on medium speed for about 8 minutes, pausing a few times to scrape the sides and bottom of the bowl, as well as the dough hook.

The dough should be smooth, but soft and still a bit tacky feeling. Remove to an oiled bowl. Cover with an oiled piece of plastic wrap. Let rise until doubled in bulk, about 1 hour to 90 minutes.

Punch down the dough. Divide in half and place on a lightly floured surface. Knead each piece a few times, form into a log, and place in two greased (8×4 or 9×5) loaf pans.

Cover the pans lightly with oiled plastic wrap. Let rise until the dough has crowned 1 inch over the tops of the pans, 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF.

Bake bread for 35 minutes or until top is golden and internal temperature reaches 190ºF. Let cool in the pans for 5 minutes, then remove from the pans to cool on a wire rack.

Slice with a serrated knife. Bread may be wrapped well and frozen.