Gluten-Free Potato Bread

Ingredients

• 10 1/2 ounces russet potato, peeled, quartered, and thinly sliced
• 1 1/2 cups water
• 1 1/4 teaspoons fine sea salt
• 1 cup whole milk
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 6 large eggs
• 4 2/3 cups Gluten-Free Flour Blend

Directions

1. In a medium saucepan, combine the potatoes, water, and 1/4 teaspoon salt. Set the pan over medium heat and bring everything to a gentle simmer, then lower the heat and cook until a fork slides into the potatoes easily, about 15 minutes. Pour the potatoes and their cooking liquid into a bowl and set them aside to cool.
2. Stir in the remaining 1 teaspoon salt, milk, yeast, and sugar. Add the potato mixture and eggs to a blender. Start the blender on low, work the speed up to medium-high, and puree until smooth, about 30 seconds.
3. Move the blended potato mixture to your stand mixer’s bowl and attach the paddle, or use a hand mixer. Add the flour and mix on low until the flour has taken in all of the potato mixture. Raise the speed to medium-high and beat until the dough looks smooth and stretchy, about 30 seconds. Scrape the dough into a clean bowl with a rubber spatula. Cover the bowl with plastic wrap; the dough should rise for 2 1/2 hours, until it is just shy of doubled.
4. Grease a Pullman loaf pan or pain-de-mie pan with its lid, sized 13- by 4- by 4-inch. Fold the dough back together with a rubber spatula, then move it into the prepared pan. Drape plastic wrap loosely over the pan and let the dough rise until it comes up to the top, about 2 hours. When baking is 1 hour away, heat the oven to 400 degrees F (200 degrees C).
5. Peel away the plastic wrap, then close the pan with the lid. Bake for 45 minutes. Lower the oven to 350 degrees F (180 degrees C) and continue baking for 30 minutes.
6. Reduce the oven again to 300 degrees F (150 degrees C). Pull off the pan lid and bake the bread uncovered for 20 minutes.
7. Take the bread from the oven, set a rack over a baking sheet, and invert the loaf onto the rack. Lift away the pan, then return the bread to the oven for 10 more minutes. The center should register 210 degrees to 212 degrees F (99 degrees to 100 degrees C). Switch the oven off, leave the door open, and cool the bread on the rack for 30 minutes.
8. Bring the bread out of the oven, move it to a rack, and wait until it is completely at room temperature before slicing. Wrapped well, store the bread at cool room temperature for up to a week.