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Prep 30min
Total3hr0min
Servings1
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Ingredients
1
cup mashed potatoes
1
cup milk
4
tablespoons unsalted butter, softened
1
tablespoon sugar
1
tablespoon yeast
1/4
cup water
4
cups bread flour
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Steps
1
Mix mashed potatoes, milk, butter, sugar, yeast, and water in a stand mixer or with a hand mixer until the ingredients are well combined.
2
Slowly add in the flour until it forms a dough. Depending on how much moisture is in your mashed potatoes you might need a bit more or a bit less flour. Four cups was about right for me though.
3
If your dough is slightly sticky, add more flour by the tablespoon. If your dough is dry and cracking, add water by the tablespoon.
4
Mix dough with a dough hook on medium speed until its a nice smooth and silky dough ball, about 6 minutes. Alternately, you can knead the dough by hand for about 10 minutes.
5
Place the dough in a lightly buttered bowl. Cover it and let it rise for 45 minutes, until the dough doubles in size.
6
Punch the dough down and flatten it out into a rough rectangle. Fold the top over to the middle and then fold the bottom up. Fold the ends in.
7
Flip the dough over and gently shape it into a loaf. Place it gently into a buttered 9x5 loaf pan and press the edges down.
8
Cover the loaf pan and let it rise for a second time for 30 minutes. Meanwhile preheat the oven to 350°F.
9
Bake loaf at 350°F for 35-40 minutes until the loaf is browned on top and sounds a bit hollow when thumped.
10
Let the loaf cool for a few minutes, then remove the loaf from the pan and let cool completely before slicing.
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No nutrition information available for this recipe
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