🥔 Potato bread

Ingredients

• 1 russet potatoes, peeled and cut in chunks
• ½ cup whole milk
• 42 g butter, salted
• 25 g granulated sugar
• 1 eggs, large
• 9 g table salt
• 7 g active dry yeast
• 450 g all-purpose flour, or bread flour

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: wrapped, about 3 days (NDSU’s figure for bread and rolls). Cornell Extension advises against keeping bread in the refrigerator.
• Freezer: cool completely, wrap in plastic and then foil or a freezer bag, up to 3 months (University of Missouri). Slice first so you can take out what you need; a whole loaf thaws in its wrapping on the counter in about 3 hours (Cornell).

Nutrition

Steps

You’ll need: small saucepan, masher or fork, large bowl, loaf pan (9 × 5 or 8½ × 4½ inch).

1. Boil the potato in water until very tender, about 15 minutes. Save ½ cup of the cooking water, drain, and mash the potato smooth (about ¾ cup).
2. Stir the butter and sugar into the warm potato, then the milk and saved potato water. Let it cool to about 110°F and stir in the yeast.
3. Beat in the egg and salt, then the flour a little at a time. Knead 8 minutes; the dough is soft and slightly sticky.
4. Cover and let it rise until doubled, about 1 hour (potato dough is quick).
5. Shape into a loaf, set it in a greased pan, and let it rise until it crowns about 1 inch over the rim, 40 to 50 minutes. Heat the oven to 375°F.
6. Bake 30 to 35 minutes, until golden and about 190°F in the center. Cool at least 1 hour.