Easy Potato Bread

Steps

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1. 1
   Prepare half a pound of russet potatoes. Peel them and cut into approximately half-inch thick slices.
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2. 2
   Place the potato slices in a medium pot and cover with cold water by about an inch. Bring to a boil and cook for about 10 minutes until the potatoes are fork-tender.
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3. 3
   Drain the potatoes, reserving half a cup of the starchy cooking water. Mash the potatoes until smooth using a potato masher.
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4. 4
   In the bowl of a stand mixer, combine 1 cup mashed potatoes, 1 cup warm milk (about 110°F), 1/4 cup sugar, and 1 packet instant yeast. Whisk gently to combine.
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5. 5
   Pour in the reserved half cup of potato water. Add 5.5 cups all-purpose flour and one-third cup softened butter. Attach the dough hook and mix on low speed for 5 to 8 minutes until the dough comes together and passes the windowpane test (light passes through when you gently stretch the dough without it tearing).
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6. 6
   Add 2 teaspoons salt during mixing. Continue mixing until the dough is completely smooth.
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7. 7
   Transfer the dough to an oiled bowl, turning it to coat with oil. Cover the bowl and let it rise in a warm place for about 45 minutes until it doubles in size.
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8. 8
   After the dough has risen, gently punch it down and turn it out onto a floured work surface. Divide it into two equal pieces (about 700 g each). Preheat the oven to 350°F.
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9. 9
   Press and shape each dough piece into a 9×6 inch rectangle. Fold the dough into thirds like an envelope: fold one-third over, pinch the sides; fold the other third over, pinch the sides; then pinch the long seam closed.
   ▶ ≈5:50
10. 10
    Butter two 9×5 inch loaf pans. Place each dough log seam-side down into the buttered pans. Loosely cover the loaves and let them rise in a warm place for about 20 minutes until puffy and beautiful.
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11. 11
    Bake at 350°F for 35 to 40 minutes until golden brown on top.
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12. 12
    Remove the loaves from the oven and allow them to cool for a few minutes, then transfer to a wire rack to cool completely.
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13. 13
    Once cooled completely, slice and enjoy with butter. Wrap well and store in the freezer for up to 3 months or at room temperature for 2 to 3 days.
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