-3 3/4 cups bread flour(450g)
-3/4 cup cooked and mashed russet potato
-2 Tbsp granulated sugar
-1 tsp kosher salt
-2 tsp active dry yeast
-1/2 cup warm cup whole milk
-1/3 cup warm water
-2 eggs
-5 Tbsp unsalted butter(softened)
Method:
1.Peel and cook 2 russet potatoes. Mash and measure out 3/4 cup. Set aside to cool.
2. Combine flour, sugar and salt in the bowl of a stand mixer. Add room temp potatoes and mix into the flour by hand. Combine warm milk, warm water and yeast in a liquid measuring cup. Stir and let bloom for 5-7 minutes. Once bloomed add yeast mixture to the flour and mix on low with a dough hook attachment for. Once a shaggy comes together add the eggs in one at a time while mixing. Mix on medium for 3-4 minutes then begin to add the butter one Tablespoon at a time. Once all the butter is incorporated and a smooth dough is formed turn the dough out onto a work surface and knead by hand for 1-2 minutes. Shape dough into a ball and transfer to a greased bowl and cover to let proof until doubled in size.
3. Punch down the dough and shape into a 12"x12" sheet the width of a large Pullman loaf pan. Roll the dough into a log and place in a greased Loaf pan. Cover to let proof until doubled in size. Uncover and dust with potato starch before baking at 350F for 25-30 minutes. Let cool on a wire rack for at least one hour before slicing into.
