Potato Bread (Traditional Method)

Note from Cheri: This bread provides a wonderful way to use leftover mashed potatoes. It makes a dense, moist loaf that's perfect for sandwiches. We give directions here for using an electric mixer or a food processor. If you're lucky enough to have a bread machine, follow this link for the bread machine version of this recipe. If you're new to making yeast breads, follow this link for our bread making primer.

1/4 cup warm water 3 tsp. yeast 1 1/2 cups milk 3 T butter 1 cup mashed potatoes at room temperature (if you don't know how to make mashed potatoes, follow this link) 4 T sugar 2 tsp. salt 6 cups flour 1 egg (for glaze)

Makes 2 standard bread loaves Instructions for Electric Mixer Instructions For Food Processor If You Have an Electric Mixer: Pour warm water into the bowl of an electric mixer fitted with the dough hook attachment. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and let stand for 5 minutes. With the mixer at speed 2, slowly mix in milk, mashed potatoes, butter, sugar and salt. Gradually mix in flour. The dough should turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is smooth and elastic. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Click on this link for the next steps. If You Have A Food Processor Pour warm water into the bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and and mix at low speed. Let stand for five minutes. Slowly mix in milk, potatoes, butter, salt and sugar. Gradually mix in flour. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. After Your Dough Is Made Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours). Grease 2 loaf pans and pre-heat oven to 375°F. Punch down dough and divide into two pieces. Shape each piece into loaf shape and place in greased pans. Cover pans with clean towel and let rise till doubled (about 1 hour). Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.