Instructions

1. Peel and cube the potato. Add to a sauce pot and cover with water. Boil until the chunks are soft and tender.
2. Drain, and save the potato water for the dough.
3. Mash potatoes with a fork or a potato masher. Allow to cool to warm. You’ll  need approximately 1 cup of mashed potatoes for the dough.
4. In a mixing bowl of a stand mixer, add warm milk, yeast and honey. Stir briefly and let sit for 5 minutes allowing yeast to proof.
5. Add potato water, 1 cup mashed potatoes, oil and salt and 2 cups of flour. Stir until mixed together.
6. Continue adding flour 1 cup at a time, allowing all flour to be fully incorporated, until dough forms a ball and pulls away from the side of bowl. You might not need all the flour. Knead in mixer for 5-8 minutes.
7. Remove from mixing bowl and form a ball.
8. Place dough in a greased bowl and cover with plastic wrap. Set in a warm place to rest until it has doubled in size, about 1 1/2 to 2 hours.
9. Gently push down dough to deflate dough. Divide the dough in half and work with one half at a time. Gently flatten dough on a clean surface into a rectangle approximately 8 x 10 inches. Roll dough into an oval log. Pinch the seam and poke the ends into a log.
10. Place each loaf of dough into a greased bread pan. Cover until they double in size – 30 – 45 minutes
11. Bake in a preheated 350 degree oven for 40-45 minutes.
12. Allow bread to cool for 5 – 10 minutes in pan. Remove from pan and continue cooling on a baking rack. Allow bread to fully cool before slicing.