Leftover mashed potatoes, made with butter and milk or cream, may serve as an enrichment for this moist, lovely bread. If you do not have mashed potatoes on hand, just peel and chop one medium-large potato, place in a pot with water to cover, and bring to a boil. Reduce heat and simmer about 10-15 minutes, or until very tender. Drain and mash with one tablespoon butter and 3-4 tablespoons milk. Measure out only the half-cup called for in this recipe. You may also use instant potato buds, prepared according to package directions.
Makes one large loaf.
Ingredients:
- 1 packet active dry yeast (2 1/4 tsp)
- 1 1/3 c warm milk (105-110 degrees F)
- 1 Tbsp sugar
- 1/2 c mashed potatoes
- 3 c all purpose flour
- 1 tsp sea salt
- 1 1/2 tsp barley malt powder
- 1/2 tsp lecithin
- 1-2 Tbsp softened butter (for greasing)
Directions:
- In a large bowl, whisk together the dry yeast, warm milk and sugar. Allow to stand 15 minutes, or until foamy.
- Add the mashed potatoes and whisk together.
- In another bowl, blend the flour, salt, barley malt and lecithin. Add to the large bowl and stir with a wooden spoon. When too thick to stir, use clean hands to blend.
- Turn out on floured board and knead about 5 minutes, folding the dough over on itself, then pressing down with the ball of your hand. Add a bit more flour as needed during this process.
- When dough is smooth and elastic, place it in a buttered bowl. Butter the top of the dough, cover lightly with a sheet of wax paper, and place in a warm place to rise until double, or about 1 hour.
- Butter a large loaf pan.
- Turn the dough out onto a lightly floured surface and knead a few times. Shape into a log-shaped loaf and place in prepared loaf pan.
- Cover with wax paper again, tenting it a bit, and allow dough to rise 30 minutes, or until doubled. During the last 10 minutes of the rise, preheat oven to 400 degrees F.
- Place raised loaf in oven and immediately turn heat to 375 degrees F. Bake about 30 minutes, or until golden brown. Turn out on rack to fully cool before slicing.