Potato Bread in a Bread Maker

Name: Potato Bread in a Bread Maker
Yield: 1 serving
Cuisine: American
Ingredients: 1 small Potatoes; 250 grams Bread (strong) flour; 1 tsp Dry yeast; 15 grams Sugar; 1 tsp Salt; 190 ml Milk; 1 of each ⚪︎ Butter for the cuts (unsalted), Joshinko (or bread flour)

cookpad.japan @cookpad_jp

I had a bunch of potatoes, so I added it to the batter to use it up.

Mash the potatoes to a similar consistency as the bread dough so that it's easy to knead into it. You can use bread flour to sprinkle the dough, but you'll have a crispier finish if you use joshinko. I quartered 10 g of butter for the top and placed them on top before baking. Recipe by Gomeko

I had a bunch of potatoes, so I added it to the batter to use it up.

cookpad.japan @cookpad_jp

I had a bunch of potatoes, so I added it to the batter to use it up.

Saved

Ingredients

1 serving

1 smallPotatoes
250 gramsBread (strong) flour
1 tspDry yeast
15 gramsSugar
1 tspSalt
190 mlMilk
1of each ⚪︎ Butter for the cuts (unsalted), Joshinko (or bread flour)

Saved

Steps

1

Wrap the potato in plastic wrap and microwave (at 500 W for 5 minutes). Add in one teaspoon milk (not listed), and mash until smooth. Add in milk little by little so the dough doesn't become too loose.
2

Place all of the ingredients aside from those marked ○ into the bread maker and press start! Leave the first rising up to the bread maker. Divide the dough into 4 portions after it is done, and roll into balls. Cover with a dampen cloth and rest for 15 minutes.
3

Reshape the balls, and arrange in a lightly-greased bread pan. Cover with plastic wrap and leave to rise for a second time for about 50 minutes on your oven's proofing setting, until doubled in size.
4

After fermenting, sift the joshinko on the dough, slice the tops of the bread, and lay the pats butter on top. Bake in 180°C oven for 30 minutes, and it's done. Cover with aluminum foil if it looks like the top is going to burn.
5

The baked bread is really fluffy, so take care not to squish it when removing it from the pan.
6

I baked this loaf in two batches. It only takes 30 minutes to for the second proof, so I recommend using a one loaf bread pan when you are short on time.