Ingredients
Scale
- 1 cup plain smooth mashed potatoes, cooled
- 3½ cups all-purpose flour, spooned and leveled
- 2¼ teaspoons instant yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- ¾ cup lukewarm unsalted potato water or regular water
- 2 tablespoons melted, slightly cooled butter or olive oil
- 2–4 tablespoons additional water or milk, only if needed
- 1 tablespoon melted butter, for finishing
- A little flour for shaping and butter or spray for the pan
Instructions
- Cook peeled potato chunks until tender. Drain well, reserve unsalted cooking water if desired, and mash without additions. Measure one cup and cool to lukewarm or room temperature.
- Combine flour, yeast, sugar, and salt in a large bowl.
- Stir mash with measured water and butter or oil, then add to dry ingredients. Mix firmly until cohesive and no dry flour remains. Add extra liquid gradually only if needed.
- Cover and rise for 60–90 minutes, until roughly doubled, allowing longer in cool conditions.
- Grease a 9 × 5-inch pan. Shape dough gently into a log on a lightly floured surface and place seam-side down.
- Cover and rise for 30–45 minutes, until puffy and approaching the rim. Preheat the oven to 375°F.
- Bake for 35–45 minutes or until set and golden, using approximately 195–205°F at the center as a guide. Tent with foil if needed.
- Brush with finishing butter. Rest in the pan for 10 minutes, then cool fully on a rack before slicing.
- Prep Time: About 25–35 minutes
- Cook Time: Rise: 1½–2¼ hours | Bake: 35–45 minutes | Cool: About 1½–2 hours