Recipe: Potato Bread

Potato bread for toast

Makes 2 loaves.

Note: Make sure you save the starch-rich water in which the potato cooks instead of absent-mindedly pouring it down the drain. Instant yeast also is sold as bread machine yeast. From Kim Ode.

• 2 medium or 1 large potato (Russet or Yukon Gold; not red potatoes)

• 2 c. water

• 2 tbsp. honey

• 4 tbsp. (1/2 stick) unsalted butter, cut in 4 pieces

• 4 1/2 to 5 c. flour

• 2 1/4 tsp. (1 pkg.) instant yeast

• 1 tbsp. salt

Directions

Peel the potatoes, cut into 1/2-inch slices, then add to 2 cups water in a saucepan. Boil until tender. Pour off the cooking water into a 2-cup measuring cup, adding additional water if necessary to make 1 3/4 cups. Add honey and butter to hot water to begin to soften. Mash the potatoes in the saucepan, then measure out enough to make 1 cup (any extra is a snack). Return mashed potato to pan, add the water mixture and stir until smooth. Set aside to cool to lukewarm.

In a large bowl or the bowl of a stand mixer, whisk together 4 1/2 cups of flour, yeast and salt. Make a well in the center and add the potato mixture. If mixing by hand, stir to combine until the mixture looks shaggy, then use your hands to bring the dough into a ball. With a stand mixer, use the dough hook attachment. Turn dough out into lightly floured surface, then knead for several minutes until dough is smooth and springy.

Place dough in prepared bowl, flipping so that the top surface is oiled. Cover tightly with plastic wrap and let rise in a warm place until almost doubled, about an hour.

Coat 2 (8-inch by 4-inch) loaf pans with oil or cooking spray.

Turn out the risen dough onto a floured surface. Divide into 2 equal pieces.

Pat 1 piece of dough into a 6-by 8-inch rectangle then, beginning at a short side, roll into a cylinder shape, pinching the seam to seal. Tuck ends under and place into 1 of the loaf pans. Repeat with other piece of dough.

Cover the pans with a clean cloth and let rise in a warm place until dough swells just above the edge of the pan, about 40 minutes. In the meantime, preheat the oven to 400 degrees.

Bake risen loaves for 15 minutes, then reduce heat to 350 degrees and continue baking until golden brown, an additional 20 to 25 minutes. Remove from oven, then gently shake loaves free from the pans onto a wire rack. Let cool completely before slicing.

Nutrition information per 1 slice (24 slices per loaf):

Calories116Fat2 gSodium297 mg

Carbohydrates21 gSaturated fat1 gCalcium6 mg

Protein3 gCholesterol5 mgDietary fiber1 g

Diabetic exchanges per serving: 1½ bread/starch, ½ fat.