Simple potato bread

Ingredients:

• 1 cup mashed potatoes
• 2 eggs (beaten)
• 0.5 cups butter (softened)
• 0.5 cups of sugar
• 1 teaspoon of salt
• 2 and 1/4 tsp / 7 g (1 packet) active dry yeast
• 0.5 cups of warm water
• 5 tbsp. bakery flour *

Preparation:

1. In a large bowl, combine the mashed potatoes, eggs, and butter. Stir in the sugar, salt, yeast, and warm water. Add enough flour to knead the dough by hand. Turn the dough out onto a floured work surface and knead until smooth and elastic.
2. Place the dough in an oiled bowl and turn it over to lightly coat the entire surface. Cover and let rise for 1–2 hours until doubled in size.
3. Press the dough down and turn it out onto a lightly floured surface. Knead to remove all the air.
4. Divide the dough in half and form two loaves. Place the dough into two greased 20 x 10 x 5 cm loaf pans. Cover and let rise for 40 minutes until doubled in size.
   
   

   Tips for Baking Homemade Bread

   
   

   • You can use egg replacer instead of eggs.
     
   • Spraying the bread with water while baking will give it a crispier crust.
     
   • To give the bread a glossy crust, brush the dough with egg white before baking.
     
   • To give the bread a dark, glossy crust, brush the dough with milk before baking.
     
   • To ensure a soft crust, immediately grease the finished bread with butter.
     
   • When mixing bread dough, use bottled water. Tap water can sometimes inhibit the yeast, preventing the dough from rising.
5. Bake for 40 minutes at 190°C. When tapped on the crust of the finished bread, it should sound hollow and hollow.
   
   Remove the potato bread from the pans and let cool.
   
   Bread can be made in advance. To freeze, fresh bread must cool completely. Then place it in a freezer bag.
   
   Note *
   
   Bread flour contains more gluten than all-purpose flour. This means dough made with bread flour will rise more. You can make your own by adding 1.5 teaspoons of gluten ("wheat gluten Pudov") to every cup of all-purpose flour..