Ingredients:
- 1 cup mashed cooked potatoes (boiled or baked, skin removed)
- 2 ½ to 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (or instant yeast)
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup warm water
- 1 tablespoon olive oil or melted butter
Instructions:
- Prepare the Potatoes:
Boil or bake the potatoes until soft, then mash them until smooth. Let them cool to room temperature. - Activate the Yeast (if using active dry):
In a small bowl, combine the yeast with warm water and sugar. Let it sit for 5–10 minutes until foamy. If using instant yeast, skip this step and mix it directly with the flour. - Mix the Dough:
In a large mixing bowl, combine the mashed potatoes, flour, salt, and yeast mixture (or dry ingredients if using instant yeast). Add oil and more warm water as needed to form a soft, sticky dough. - Knead the Dough:
Turn the dough onto a floured surface and knead for 5–10 minutes until it becomes smooth and elastic. Add more flour only if the dough is too sticky. - First Rise:
Place the dough in a lightly oiled bowl. Cover it with a cloth and let it rise in a warm place for 1–2 hours until doubled in size. - Shape the Dough:
Punch down the risen dough and shape it into a loaf or divide into rolls. Place the shaped dough in a greased loaf pan or on a baking sheet. - Second Rise:
Cover again and let it rise for 30–60 minutes, until puffy. - Bake:
Preheat the oven to 375°F (190°C). Bake the bread for 25–30 minutes, until golden brown and it sounds hollow when tapped. - Cool:
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Tips:
- Use starchy potatoes like Russet or Yukon Gold for best texture.
- Knead thoroughly for good gluten development.
- Let the dough rise in a warm, draft-free space.
- Customize with herbs, cheese, or seeds if desired.