Ingredients
Scale
- 3¼ cups bread flour or all-purpose flour, spooned and leveled
- ½ cup plain mashed potato, cooled and firmly measured
- ¾ cup lukewarm whole milk
- ¼ cup lukewarm water, plus small adjustments if needed
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1¼ teaspoons fine salt
- 3 tablespoons unsalted butter, melted and slightly cooled
- Extra flour, for shaping
- Butter or cooking spray, for the pan
- 1 tablespoon melted butter, optional, for finishing
Instructions
- Stir the potato with milk and water until mostly evenly dispersed. Add yeast, sugar, and cooled melted butter.
- Add flour and salt. Stir until no dry flour remains, then mix firmly for about 1–2 minutes. The dough should be cohesive, soft, and sticky.
- Cover and let rise for about 60–90 minutes, until roughly doubled, allowing more time if needed.
- Grease a 9 × 5-inch loaf pan. Turn dough onto a lightly floured surface, pat into a rectangle, roll into a log, and place seam-side down in the pan.
- Cover loosely and let rise for about 35–60 minutes, until puffy and approaching the rim. Preheat the oven to 350°F.
- Bake for 35–45 minutes, tenting with foil if needed. The center should be set and read approximately 195–205°F as a doneness guide.
- Brush with optional butter. Rest in the pan for 10 minutes, then transfer to a rack and cool fully before slicing.
- Prep Time: 20 minutes | Rise: 1 hour 35 minutes–2½ hours | Bake: 35–45 minutes | Cool: 1–1½ hours