Servings: 1 loafPrep Time: 30 minutes plus rising time Cook Time: 25 minutes
1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 cup mashed potatoes*
3 to 3 1/2 cups flour
*For the mashed potatoes, you can cook and mash plain potatoes, or use leftover mashed potatoes. If you use leftover mashed potatoes, you’ll be adding some milk, butter, and salt to the dough–which is extra delicious, but you will probably want to omit adding any further salt to make up for the salt that may be in your leftover potatoes.
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Add the mashed potatoes.
Stir in the first cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary with your mashed potatoes, which will slightly decrease the usual amount of flour. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough into a loaf (or a dozen dinner rolls) and place in a greased pan. Cover and let rise. (About an hour, depending on the temperature in your kitchen.)
Bake a loaf for 25 minutes in a preheated 350-degree oven. Rolls will need a slightly shorter baking time.
Submitted by: suzanne-mcminn on April 28, 2015