POTATO BREAD

 

Ingredients

• 1 1/2 cups warm water (110-115°F)
• 1 package (2 1/4 tsp) active dry yeast
• 1 cup mashed potatoes (cooled)
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 2 tsp salt
• 6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.
Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.
Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.
Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.
Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.
Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.
Let the bread cool on a wire rack before you cut it and serve it.
Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Knead the dough well until it is smooth and elastic. This will make sure the bread is light and soft.
Let the dough rise in a warm place without drafts so it can rise right.

Tap the bottom of the loaf to see if it’s done. It’s ready when it sounds hollow