Potato and Oat Square Bread

This soft Irish potato loaf is baked in a Pullman tin and is exceptional for sandwiches and brilliant for toast. I am using cooled mashed potatoes however you can also use leftover mashed potatoes.

Ingredients make 1 loaf

220 ml milk

40 g soft butter

225 g cooled mashed potatoes

20 g rolled oats

10 g salt

10 g brown sugar

1 packet instant dried yeast (7g)

500 g white bread flour

Method

Place milk and butter in a small pot and warm over medium heat while stirring until butter is melted (40ºC). Place milk mixture in a large mixing bowl, add mashed potatoes, oats, salt, sugar and yeast into the milk mixture and combine evenly. Add flour and mix. Knead the dough by hand or machine until smooth and rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Place the dough in a greased 10 x 10 x 28 cm Pullman tin and press the dough gently on top. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in oats before placing in the tin.