DIFFICULTY: Easy

PREP TIME: 40 Min

COOK TIME: 35 Min

SERVINGS: 16 

INGREDIENTS

2 Russet Potatoes

6-1/2 cups Unbleached All-purpose Flour

3 Tablespoons Sugar

2-1/2 teaspoons Instant Yeast

2 teaspoons Fine Sea Salt

1-1/4 cup To 1 1/2 Cups Potato Water

1/2 cup Milk, At Room Temperature

4 Tablespoons Unsalted Butter, At Room Temperature

DIRECTIONS

Peel and cube the potatoes. Place in a saucepan, cover with water and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are easily pierced with a paring knife. 

Drain potatoes, reserving the water. Mash potatoes well. Let potatoes and potato water cool for at least 30 minutes. Potato water should be lukewarm before using it. 

In a large bowl, stir flour, sugar, yeast, and salt. Add the lesser amount of potato water, milk, butter, and 1 cup mashed potatoes (you’ll have extra). Mix using the paddle attachment until thoroughly combined. The mixture should be tacky and sticky. If too dry, mix in remaining 1/4 cup potato water.

Switch to a dough hook and knead on medium speed for about 8 minutes, pausing a few times to scrape the sides and bottom of the bowl, as well as the dough hook. 

The dough should be smooth, but soft and still a bit tacky feeling. Remove to an oiled bowl. Cover with an oiled piece of plastic wrap. Let rise until doubled in bulk, about 1 hour to 90 minutes. 

Punch down the dough. Divide in half and place on a lightly floured surface. Knead each piece a few times, form into a log, and place in two greased (8x4 or 9x5) loaf pans.

Cover the pans lightly with oiled plastic wrap. Let rise until the dough has crowned 1 inch over the tops of the pans, 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF. 

Bake bread for 35 minutes or until top is golden and internal temperature reaches 190ºF. Let cool in the pans for 5 minutes, then remove from the pans to cool on a wire rack. 

Slice with a serrated knife. Bread may be wrapped well and frozen.