Easy Potato Bread

1. In a large bowl, mix together the mashed potatoes, eggs, and butter.
2. Stir in the sugar, salt, yeast, and warm water.
3. Mix in enough flour to make a dough that can be kneaded by hand.
4. Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic.
5. Put dough in a greased bowl. Flip dough over inside the bowl so that the dough top is also lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until double in bulk.

1. Punch down the dough by making a fist and pressing firmly in the center of the dough. Fold the edges of the dough into the center of the bowl to form a ball. Turn out onto a lightly-floured board and briefly knead out bubbles.
2. Divide dough in half and shape it into two loaves.
3. Place loaves in two greased 8-by-4-by-2-inch bread pans. Cover and let the dough rise a second time for 40 minutes or until doubled.
4. Bake at 375 F for 40 minutes or until bread sounds hollow when the top is tapped on.
5. Remove ​the loaves from the loaf pans and let them cool.
6. To freeze, let loaves cool completely before bagging and freezing.

Bread Baking Tips

Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons of gluten to each cup of all-purpose flour you use in your bread recipe.

• Egg substitute can be used in place of the egg.
• Spraying loaves with water while they bake will produce a crispy crust.
• Brush loaves with egg white before baking to produce a shiny crust.
• Brush loaves with milk before baking to produce a dark, shiny crust.
• Brush loaves with butter immediately after baking to produce a soft crust.
• Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.