Potato Bread

Ingredients

• 1 large russet potato (about a 12 oz potato) Yukon gold works well too
• 2 cups (475 ml) milk
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 Tbsp extra virgin olive oil
• 1 packet instant yeast (2 1/4 teaspoons)
• 5 cups (680g) all purpose flour

This is essentially white bread with potato worked into the dough.  The potato helps keep the bread moist and gives the bread a great texture.

1. Peel your potato, then cut it into 1-2 inch pieces
2. Boil for 10 minutes in salted water
3. Let the potato cool a bit, then mash the potato
4. Heat your milk for two minutes in the microwave
5. Stir in the salt, sugar and olive oil
6. Dump the liquid into a Kitchen Aid using the mixing paddle
7. Add the mashed potato – and mix together
8. Add the yeast and 2 cups of flour
9. Mix on medium high for 4-5 minutes or until smooth
10. Change to the dough hook, and add the remaining flour 1 C at a time
11. Once all the flour is in, mix for 8-10 minutes
12. Form the dough into a ball, and lightly oil all sides of the ball
13. Put dough into a large oiled bowl
14. Cover the bowl with a damp towel and let dough rise for two hours
15. Punch down the dough, divide it, form it, and place in loaf pans, oil all over, cover with plastic wrap, and let rise in the refrigerator overnight in an oiled bread pan.
16. The following morning, move the dough to a warm place and allow to rise 45-60 minutes
17. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.
18. Bake in preheated oven at 350°F for 35 minutes until the crust is golden brown and the internal temperature is about 190º
19. Let bread pan cool on a rack for five minutes, then turn it out to cool on a rack removed from the pan.