Potato Bread

Combine:
-1 cup warm mashed potatoes
-1 3/4 cup warm potato water*
-1 tablespoon salt
-2 tablespoon sugar
-1/4 cup butter

Add to:
-1 cup wheat flour (optional—replace with white if you wish)
-2 cups white flour
-4 1/2 teaspoon yeast

Mix well. Add approximately 2 c. additional white flour, until the dough pulls away from the side of the mixing bowl, forming an elastic ball around the center of the mixer. Knead by hand or mixer for 10 minutes, adding additional flour only as needed (it’s easy to get too much flour in this recipe).

The dough will be stickier than regular bread dough. Sprinkle with flour if necessary for handling. Place in a greased bowl, cover loosely, and let rise until approximately double in bulk. (Bread dough is risen when a finger indentation stays—if you press your finger into it and it rises right back up, it’s not done rising yet.)

Punch down and divide into two balls of dough. Form into loaves or twists, place in well-greased pans, and rise again. Bake at 350 for 35 to 45 minutes, until the loaves are well browned. Check to be sure they’re done by removing them from the pan and tapping the bottom of the loaf—it should make a hard, hollow sound.

For cinnamon swirl bread: Roll out ball of dough into a long rectangle. The longer the rectangle, the more swirls there will be in the loaf. Spread with butter, powder with a bit of sugar, and sprinkle liberally with cinnamon. Roll up the rectangle of dough, pinching and bringing the ends under to form a loaf.

*Cook a few small potatoes in 2 cups water, until potatoes are soft. Drain and reserve liquid, adding more water if necessary for 1 3/4 c. potato water. Mash and use 1 c. of the potatoes.

(Via: http://littlepinkhouse.net/2010/08/homemade-potato-bread/)