Potato and Buttermilk Bread

This white bread has a lovely soft texture provided by the potato and is ideal for breakfast or lunch.

Ingredients make 2 loaves

1 peeled and chopped potato (175g)
4 tbls unsalted butter (60g)
1 cup buttermilk (250ml)

1 egg (50g)

1 tbls caster sugar (10g)

1 tsp salt

1 packet instant dry yeast (7g)
3¼ cup strong white flour (520g)

Method

Place chopped potato in a pot with water and cook over medium heat until soft approx. 20 minutes. Drain the water from the potato and place in a large bowl. Mash potato and butter until smooth. Add buttermilk, egg, sugar, salt and yeast and blend until combined. Pour the flour into the bowl and mix until dough is form. Knead the dough until smooth and elastic and place back in the bowl. Cover the bowl with cling wrap and allow resting for approx. 1 hour until dough has doubled in size. Punch the dough down and divide into two pieces. Form each piece into an oval shape and place in two greased bread tins. Allow proofing for approx. 40 minutes. Preheat oven to 200ºC normal bake. To get a nice shine on the bread, brush it with milk or egg wash before baking. Bake in the oven for approx 30 minutes. Remove bread from the tin and place on a wire. Allow cooling for 15 minutes before cutting.

Note: You can also use yesterday’s mashed potatoes and add other ingredients such herbs and spices.