Potato Bread

Ingredients

• 450 grams All-purpose flour (About 3 1/2 cups. Original recipe calls for 7 pounds, which is excessive for a home cook.)
• 160 grams Potatoes (About 1 1/2 medium potatoes. Original recipe calls for 2 1/2 pounds, which is excessive for a home cook.)
• 7 grams Active dry yeast (About 2 1/4 teaspoons)
• 240 ml Milk (About 1 cup, lukewarm)
• 1 teaspoon Sugar (Optional, to feed the yeast)
• 1 teaspoon Salt
• 2 tablespoons Butter, melted (Optional, for brushing the loaf)

Instructions

1. 1Boil the potatoes in their skins until tender. Drain and dry them slightly. Peel and weigh them to ensure you have the correct amount (160g). Mash the potatoes thoroughly until completely free from lumps. A potato ricer or food mill works best for this.
2. 2In a small bowl, combine the lukewarm milk with the sugar (if using) and yeast. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
3. 3In a large bowl, combine the flour and salt. Add the mashed potatoes and the yeast mixture. Mix until a shaggy dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough will be slightly sticky.
5. 5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. 6Punch down the dough to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
7. 7Cover the loaf pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the dough reaches the top of the pan.
8. 8Preheat oven to 375°F (190°C). Bake for 35-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with foil. After baking, turn off the oven and open the door slightly. Let the bread sit in the oven for 10 minutes before removing it. This helps prevent a soggy crust.
9. 9Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing and serving. Brush with melted butter for extra flavor, if desired.