If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days.
Preheat oven to 350 degrees F.
In a mixing bowl, combine warm water and yeast; let stand for several minutes.
Stir in mashed potatoes, sugar, butter, and salt; mix well.
Stir in enough flour to make a soft dough.
Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Per Serving: 85 calories; protein 2.3g; carbohydrates 16.4g; fat 1g; cholesterol 2mg; sodium 239.6mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.