Potato Bread
"If you think of bland flavors when you think of potatoes — think again! This recipe produces probably the most flavorful "white" bread we've ever had. Moist and very sliceable, it's wonderful for sandwiches and toast; it has that "spongy" texture, perfect for spreading peanut butter or loading on tuna salad without crumbling. An overnight rise in the fridge is the key here. The longer a batch of dough rises, the better its flavor will be; and the taste of this bread is superb. Somehow, the combination of potato, butter, and eggs produces an elusive hint of cheese in the final loaf...."
INGREDIENTS
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1 tablespoon instant yeast
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11/2 cup sugar
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1 1/4 to 1 1/2 cups lukewarm water or potato water (water in which potatoes have been boiled)*
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3/4 cup (12 tablespoons) softened butter
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2 1/2 teaspoons salt
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2 large eggs
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1 cup mashed potatoes (from about 1/2 pound potatoes)
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6 1/2 cups King Arthur Unbleached All-Purpose Flour
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*Use the lesser amount of water in summer, or in humid weather conditons; the greater amount in winter, or when it's dry out.
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