[COOK TIME: 45 MIN]Ingredients
1/4 cup warm water
3 teaspoons yeast
1-1/2 cups milk
3 tablespoons butter
1 cup mashed potatoes at room temperature
4 tablespoons sugar
2 teaspoons salt
6 cups flour
1 egg, for glaze
Directions
Pour warm water into the electric mixer bowl.
The temperature of the water should be about 86-118 degrees F.
You can test it with your hand, it should feel very warm but not comfortable.
Sprinkle the yeast over the water.
Leave it for 8 minutes or so.
With the electric mixer fitted with the dough hook attachment, at speed 2, gradually mix in the mashed potatoes, butter, milk, sugar and salt.
Slowly mix in the flour.
The dough should turn into a ball.
Continue to knead on speed 2 for 3 minutes or until dough is elastic and smooth.
The dough will not form into a ball if it is too dry; add a tablespoon of cold water one at a time until it does.
On the other hand, if your mixture is more like a batter (sticky and gooey), add one tablespoon flour one at a time while slowly mixing.
Transfer dough to greased bowl.
Cover with a clean towel/cloth or food wrap and let rise until doubled, this should take about 90 minutes.
Oil 2 bread pans and preheat oven to 350 degrees F.
Divide dough into two pieces.
Shape each piece into bread shape and place in the greased pans.
Cover pans with clean towel or plastic wrap and let rise again until doubled in size, 50-60 minutes.
Use a brush and apply beaten egg over the tops of the bread doughs, then bake both pans at once for 45-50 minutes or until golden brown.
3 teaspoons yeast
1-1/2 cups milk
3 tablespoons butter
1 cup mashed potatoes at room temperature
4 tablespoons sugar
2 teaspoons salt
6 cups flour
1 egg, for glaze
Directions
Pour warm water into the electric mixer bowl.
The temperature of the water should be about 86-118 degrees F.
You can test it with your hand, it should feel very warm but not comfortable.
Sprinkle the yeast over the water.
Leave it for 8 minutes or so.
With the electric mixer fitted with the dough hook attachment, at speed 2, gradually mix in the mashed potatoes, butter, milk, sugar and salt.
Slowly mix in the flour.
The dough should turn into a ball.
Continue to knead on speed 2 for 3 minutes or until dough is elastic and smooth.
The dough will not form into a ball if it is too dry; add a tablespoon of cold water one at a time until it does.
On the other hand, if your mixture is more like a batter (sticky and gooey), add one tablespoon flour one at a time while slowly mixing.
Transfer dough to greased bowl.
Cover with a clean towel/cloth or food wrap and let rise until doubled, this should take about 90 minutes.
Oil 2 bread pans and preheat oven to 350 degrees F.
Divide dough into two pieces.
Shape each piece into bread shape and place in the greased pans.
Cover pans with clean towel or plastic wrap and let rise again until doubled in size, 50-60 minutes.
Use a brush and apply beaten egg over the tops of the bread doughs, then bake both pans at once for 45-50 minutes or until golden brown.
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A soft bread with a deep brown crust
perfect for using leftover mashed potatoes
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