lizasoberan
Culinary Explorer
Content:Hey fellow bakers! 
I recently tried making potato bread, and it turned out so soft and fluffy that I just had to share the recipe with you all. It’s perfect for sandwiches or just enjoying with a bit of butter. Here’s how you can make it:
Ingredients:

It's so delicious and versatile. Let me know if you try it or have any tips to make it even better!


Ingredients:
- 1 medium potato, peeled and cubed
- 1 cup water
- 2 1/2 tsp active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 2 tbsp sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 3 1/2 cups all-purpose flour (plus more for kneading)
- 1/4 cup milk
- Boil the potato in 1 cup of water until tender. Drain, reserving the cooking water, and mash the potato. Let both cool to room temperature.
- In a small bowl, dissolve the yeast in warm water and add a pinch of sugar. Let it sit until frothy, about 5-10 minutes.
- In a large mixing bowl, combine the mashed potato, reserved potato water, sugar, melted butter, and salt. Mix well.
- Add the yeast mixture to the potato mixture and stir to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. You may need to add more flour if the dough is too sticky.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.
- Cover and let rise again for about 30-45 minutes, or until the dough has risen just above the top of the pan.
- Preheat your oven to 375°F (190°C). Brush the top of the loaf with milk for a nice golden crust.
- Bake for 35-40 minutes, or until the bread sounds hollow when tapped and is golden brown on top.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

