Homemade Potato Bread

Ingredients

• 1 large russet potato
• 2 cups milk
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 Tbsp extra virgin olive oil
• 1 packet instant yeast
• 5 cups all purpose flour

Directions

1. Cook the potato first, then peel and mash it. For this recipe, you want 6-8 ounces of mashed potato, which is about 3/4 cup to 1 cup.
2. For the quickest route, prick the potato all over with a fork, then microwave it on high for 4 minutes on one side and 4 minutes on the other. Set it aside until cool enough to handle, peel it, and mash it with a fork.
3. If you would rather boil it, peel the potato and cut it into large pieces. Put the pieces in a pot, cover them with water, bring everything to a simmer, and cook for about 10 minutes, until a fork slides in easily. Drain, cool, and mash.
4. Pour 2 cups of milk into a medium saucepan, then add the salt and sugar. Warm it over medium heat until small bubbles show up around the sides of the pan, then take it off the heat and stir until the salt and sugar dissolve. Whisk in the olive oil and mashed potato.
5. Transfer the mixture to the bowl of a stand mixer, or to a large bowl if you are mixing by hand, and let it cool until it feels warm but not hot. If it is too hot, the yeast will not survive.
6. Stir in the yeast, then mix in 2 cups (264 g) of the flour. If you are using a stand mixer, fit it with the paddle attachment and beat on medium high speed for 4 minutes. This helps smooth out little potato bits and work the mashed potato evenly into the dough.
7. If you are using a bread machine, add the milk and potato mixture, the yeast, and all of the flour to the machine, knead for 8 minutes, then continue with the first rise.
8. Change from the paddle to the dough hook. Add the remaining 3 cups (416 g) of flour and knead on medium low speed for 8 minutes. The dough should be loose and slightly sticky.
9. Lightly oil the inside of a large bowl with olive oil. Move the dough into that bowl, or clean and oil your mixer bowl and use it again. Brush or rub a little olive oil over the top of the dough.
10. Cover the bowl with plastic wrap or a damp towel so the surface does not dry out. Set it somewhere warm for 2 hours, or place it in the refrigerator overnight.
11. The dough should grow to at least twice its size. To check it, press the top gently with a fingertip; if the mark lingers, it has risen enough.
12. Push the dough down with your hand to release the air. Turn it onto a clean surface dusted lightly with flour and knead it a couple of times. Divide the dough into 2 halves; a pastry scraper is helpful here.
13. Rub a little olive oil inside 2 8x4-inch loaf pans. Set 1 piece of dough in each pan and press it down so it fills the bottom.
14. Brush the tops of the loaves with a little olive oil. Cover the pans with plastic wrap and let them rise in a warm place for 45 minutes to 1 hour, or longer if needed, until the dough has doubled.
15. Preheat the oven to 350 degrees F (175 degrees C). Take the plastic wrap off the pans and carefully set the loaves on the middle rack. Bake for 35 minutes, until the crust is golden brown and the center of the bread registers between 190 and 200 degrees F.
16. While the loaves are still warm in their pans, slide a dull dinner knife around the edges to loosen them. Turn the bread out onto a rack and let it cool completely before slicing.