Ingredients
- 2 medium russet potatoes peeled and diced
- 1/2 cup warm water 110°F
- 1/2 cup warm milk 110°F
- 2 1/4 teaspoons active dry yeast
- 4 teaspoons granulated sugar
- 4 tablespoons unsalted butter melted
- 1 1/4 teaspoons kosher salt
- 4 to 4 1/4 cups bread flour
- Optional: butter for brushing
Instructions
- Boil the diced potatoes until fork tender. Drain and mash until smooth.
- Mix warm water, milk, yeast, and sugar in a bowl. Let sit until frothy.
- In a large bowl, combine mashed potatoes, yeast mixture, melted butter, salt, and two cups of flour.
- Gradually add two more cups of flour and knead to form a smooth, elastic dough. If needed, add more flour, a little at a time, until it is no longer sticky.
- Place dough in a greased bowl, cover, and let rise until doubled, about an hour.
- Punch down the dough, shape into a loaf, and let rise in a greased 9x5-inch loaf pan until puffy, at least 30 minutes.
- Bake at 375°F until golden brown, about 35-40 minutes. Optionally, after baking, brush with butter for a glossy finish.
