Potato Bread Loaf

Ingredients:

All purpose flour - 390 g
Mashed potato - 99 g
Sugar - 50 g
Salt - 1 1/4 tsp
Dry Yeast - 1/2 tbsp
Lukewarm Potato Water - 175 ml
Unsalted Butter - 85 g
Sesame Seeds - Little
Milk - 1 tbsp (for milkwash)

Method:

• Boil potato (2 Big potatoes), and strain water and set aside.
• Mash the potatoes and set aside.
• In a bowl add sugar, yeast and luke warm potato water.
• Set aside for 10 mins for the yeast to activate.
• In other bowl add flour, salt and mix well.
• Add in mashed potatoes and butter and mix well.
• Now add the activated yeast mixture and mix with silicon spatula.
• Now dust flour on the working surface.
• Transfer the dough and knead for 10 mins till is soft.
• Place this in a greased bowl and brush the dough with oil.
• Cover it tightly with lid or cling wrap.
• Refrigerate this overnight (Min 12 hours).
• Next day, dust the working space with flour.
• Transfer the proofed dough.
• Punch it and roll it to a rectangle.
• I took a small portion of dough and made a mini loaf.
• Roll the dough tight and seam the edges.
• Place this in a greased loaf tin with seam side down.
• Set this aside for 2-4 hours for second proofing.
• That is, dough should reach the top of pan.
• Mine was done in 3 hours.
• Now apply milk wash.
• Bake this in a preheated oven(OTG) at 200°C for 25-30 mins.
• Once baked leave it for 5 mins.
• Then invert it to rack and set aside to cool.
• Brush the top with butter.
• Once cooled you can slice it.

Note:

• You can bake this like a regular bread.
• In that case, for 1st proofing set the dough for 1 hour.
• And for second proofing set aside for 30 mins.
• Mini Loaf weighed 86 g and big loaf weighed 620 g.