An excellent way to utilize leftover-yeah, I know-mashed potatoes. This makes a great sandwich bread or dinner roll.
Mix all ingredients in a small bowl. Stir vigorously until the bread flour shows signs of gluten development.
Store covered overnight at room temperature.
Mix all ingredients on the stand mixer on speed 1, low, for 4 minutes.
Raise the speed to 4, medium, and mix for 4 minutes.
Dough should form quickly and hold a good shape with supple texture. If it a bit dry, add a bit more water, sneaking it into the bowl while it mixes on speed 1. As the water incorporates, increase the speed until the dough absorbs all the water and is well mixed.
Ferment in prepared bowl 1 time to double the volume. Remove, scale, shape, pan, and bench till properly risen.
.Bake 425° for 5 minutes and lower the heat to 375° and bake 30 minutes or until done
* Since there is no way to know the water content of the mashed potatoes, it may be the final dough is too wet. Add flour as necessary. This bread recipe has needed more flour at times and the requested portion was too much other times.
This is a very soft bread, well suited for loafs for sandwiches. It also makes very nice dinner rolls. If your dough is stiff enough, it can be a round. Baguette shapes did not work well with this dough.