BUTTERMILK POTATO BREAD
Two 9 × 5-inch loaves
This dough can also be used to make rolls (to shape, see About Yeast Rolls).
Prepare:
- ¾ cup riced or mashed freshly boiled russet potatoes
Place the still-warm potatoes in a large bowl or in a stand mixer fitted with the paddle attachment and mix in:
- 1 stick (4 oz or 115g) unsalted butter, very soft
Add and mix well:
- 2 cups (485g) room-temperature (70° to 75°F) buttermilk
- 2 envelopes (1 ½ tablespoons) active dry yeast
- 2 large eggs, lightly beaten
- 2 tablespoons (25g) sugar
- 2 ½ teaspoons salt
Replace the paddle attachment with the dough hook and gradually stir in until the dough is moist but not sticky:
- 6 ¼ to 6 ½ cups (820 to 855g) bread flour
Cover and let the dough rest for 15 to 30 minutes.
Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the loaf pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
While the dough rises, preheat the oven to 375°F.
Brush the top of the loaves with:
- 1 egg, lightly beaten with a pinch of salt
If desired, sprinkle with:
- (1 tablespoon poppy seeds)
Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.