Potato Bread

Modified from Bread Machine Cookbook

***Recommended for bread machines, but you could bake if oven if you desire***

***You will need the COOKING WATER from your potatoes***

7/8 cup potato cooking water, at room temperature (you can add a little tap water if you need more water than you have after cooking)

2 tbsp oil (this says sunflower, I say whatever you have in your cupboard - I think I tried canola last time and it was perfectly fine, good old vegetable oil would probably also be perfect)

3 1/2 cups white bread flour (I'd actually use bread flour, it makes a difference - I've tried both ways)

1 1/2 cups cold cooked mashed potatoes (if you are using potatoes you actually served mashed with butter and milk in it to mash you probably will need to reduce the liquid somewhat (by what you think you put in about). If you just boiled the potatoes (and why mess with a perfect food item?) you can just mash them up before putting in the machine, about 6 oz)

1 tbsp dry milk

1 tsp. salt

1 1/2 tsp. sugar

1 tsp. rapid-rise active dry yeast (I don't know if I actually use that stuff - I buy the big bag at Sam's Club)

milk, for glazing (optional - I didn't do this, sheer laziness really)

Put your ingredients in the bread machine (except the milk) in order, unless your machine likes the yeast first, then reverse dry and wet ingredients.

Set bread machine to basic/normal setting, medium crust. Press start.

To glaze loaf, brush the top with milk either at beginning of cooking time or halfway though.

Remove bread at end of cycle and cool.

Makes a small loaf (about 1.5 lb loaf).