Potato Bread with Poppy Seeds

Potato Bread Recipe:  Makes 2 loaves

2 cups warm water (~110° F) 
5 1/2 cups (570 g.) strong bread flour
1 cup All Purpose or Whole Wheat flour
2 T. dry active, instant yeast
1 1/4 cups (225 g.) potatoes, mashed
1 T. butter or olive oil, melted
dash of salt (if none was already added to potatoes)

Sift all dry together and make a small well to add the oil/butter and slowly add the water, stirring until forming a ball. Don't add all the water unless necessary, you want your dough to pull off the sides and form a ball. Rest for 15 minutes and then knead for 5-10 minutes by hand. If making two loaves, divide evenly and shape into logs, placing in your greased bread loaf pans. Let rise for 1 hour or until double in size. If topping with poppy or sesame seeds, brush with an egg. milk, or butter and lightly top. Preheat your oven to 375°/175° and bake for 30-40 minutes depending on the size of your loaves. You want a beautiful golden brown color. Cool completely to let the bread set and crust to form, then serve and enjoy!!!

Subpages (1): Oreo Crumb Cheesecake
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