- 320gm boiled potatoes
- 2 eggs
- 1/2 cup butter at room temperature
- 1 teaspoon of salt
- 1/2 cup sugar
- 1/2 cup milk, warm
- 1 ½ teaspoon instant yeast
- 4 cups bread flour (about)
- 1 egg yolk or whole egg, lightly beaten
1) To make the dough: in a food processor, combine boiled potatoes, eggs, salt and butter. Process to a pure.
2) In a bowl of a stand mixer combine the warm milk and sugar. Stir until the sugar is
3) dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
4) Using the dough hook on your mixer, add potato pure and the flour in 1 cup at a time, allowing the flour to be incorporated before adding more.
5) Knead for about 10 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it’s sticking a little bit, that’s fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
6) On a lightly floured surface, shape the dough into a ball. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm place until doubled in size (about 1 to 1 1/2 hours).
7) Punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. At this point, divide the dough into two even halves if you’re making “normal” sized loaves. Shape the dough into a rectangle. It should be about as long as the loaf pan you plan to bake it in. Place the dough into the loaf pan, lightly greased or lined with parchment paper.
8) Place the dough into the warm place to rise again until doubled in size.
9) When dough has risen sufficiently, turn the oven on to 200 degrees C.
10) Brush with egg wash and bake the loaves on the middle rack for 25 to 35 minutes, or until crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely.