Potato Bread with Poppy Seeds

Do you ever have left over mashed potatoes or do you just sometimes prefer a kinda tangy bread? 

Potato bread is really wonderful and really easy to make. Next time you are making mashed potatoes, throw in an extra potato or two to whip together some bread. The yeast just loves the potato starches. 

This bread is phenomenal toasted too, excellent for breakfast or mid day sandwich!

Potato Bread Recipe:

2 cups warm water 5 1/2 cups strong bread flour 1 cup All Purpose or Whole Wheat flour 2 T. dry active, instant yeast 1 1/4 cups potatoes, 1 T. butter or olive oil, dash of salt

Sift all dry together and make a small well to add the oil/butter and slowly add the water, stirring until forming a ball. Don’t add all the water unless necessary, you want your dough to pull off the sides and form a ball. Rest for 15 minutes and then knead for 5-10 minutes by hand. If making two loaves, divide evenly and shape into logs, placing in your greased bread loaf pans. Let rise for 1 hour or until double in size. If topping with poppy or sesame seeds, brush with an egg. milk, or butter and lightly top. Preheat your oven to 375°/175° and bake for 30-40 minutes depending on the size of your loaves. You want a beautiful golden brown color. Cool completely to let the bread set and crust to form, then serve and enjoy!!!

Simple. Delicious. And something a little out of the everyday routine. 

I only made half a loaf because I used left over potatoes and there were only enough for one loaf. But next time I will make both loaves and freeze the extra for a rainy day!