Old-Fashioned Potato Bread (Bread Machine)

Beth Hensperger

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1 1/2 pound loaf

• 1  medium russet potato, cut into chunks (8-9 ounces)
• 3⁄4 cup water
• 2  tablespoons unsalted butter, cut into pieces
• 3  cups bread flour
• 1  tablespoon sugar
• 1 1⁄2 teaspoons gluten
• 1 1⁄2 teaspoons salt
• 1 3⁄4 teaspoons  rapid rise  yeast (or 2 1/4 t. bread machine yeast)

Directions

1. Combine the potato and water in a small saucepan; simmer, covered, until the potato is tender, about 10 minutes.
2. Slip off the peels; mash or puree the potato with its water (do not drain, you want the water).
3. Pour the potato-water mixture into a 2-cup glass measuring cup and add additional water to make 1 1/3 cup; cool to room temperature.
4. Place all the ingredients in the pan according to the order in the manufacturer's instructions, adding the potato mixture with the liquid ingredients.
5. Set crust on medium and program for the Basic cycle; press Start.
6. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
7. Let cool to room temperature before slicing.