• Peel and cut the potatoes into bite sized pieces. Place in a medium pan and cover with cool water (do not salt the water). Boil until soft, drain and reserve the water.

  Use a fork to finely mash the potatoes.

  Measure 1 cup (210 grams) of the mashed potatoes and 1 cup (235 grams) of the potato water, set aside until cooled (about 70-110 F).
• Remove the bread pan from the machine and make sure your paddle is inserted.

  Add the ingredients from wet to dry as listed, or in the order recommended for your machine.
• Place the pan back in the machine and lock into place. Start the dough cycle and set a timer for 3 minutes. At the 3 minute mark, use your silicone spatula to help any ingredients stuck to the pan.
• Set a timer for the remainder of the cycle.

Shaping & Baking:

• Flour a large surface area and prep your 9 x 5" pan by greasing with shortening or non-stick spray. Tip the dough out and gently knead for a minute or so to "knock" the air bubbles out. This is where you can incorporate a little extra flour if it is too sticky.

  NOTE: This makes a very large loaf! You can make a smaller 8.5 x 4.5" loaf with 600 grams of dough and use the rest for dinner rolls or hamburger buns. Rolls are roughly 50-70 grams and bun are 90-100 grams. Baking time will vary. The cooked internal temperature is 200 F.
• Press the dough ball out into a slight rectangle shape with your fingers. Flour your rolling pin and roll into a 10 x 18" rectangle.

  NOTE: If the dough is resisting being shaped, it will need to rest for another 10-20 minutes covered with a lightweight towel. Giving it a little for time to rest and relax should fix this problem.
• Start rolling from the bottom up towards the top. Pinch the bottom seam then pinch a tuck the sides. (See photos above)
  
• Place the shaped loaf into the pan and do the final rise either in the oven with the light on or in a warm, draft free area covered with a light cloth. Set a timer for about 30-45 minutes.

  Be sure not to over proof and to pre-heat the oven before final rise is done. You want the oven ready to go.
  
• When the dough has risen, you can pre-heat the oven to 350 F. Either leave it plain or add a dusting of potato starch or flour for a rustic look.

  If you like to add a topping, I suggest using a pastry brush to add an egg wash (one whisked egg and 1 tablespoon of water) and a sprinkle of everything but the bagel seasoning or sesame seeds.
• Bake on the middle rack for 20 minutes. If you want to check on your bread do not open the oven sooner, turn on the light. Opening the oven before the first half of baking time can interfere with getting a good rise.

  After 20 minutes rotate the bread pan so it browns evenly on the other side and bake for another 15 minutes or until the internal temperature reaches 200F. If you start to see the crust browning more than you like, just cover with foil.
• Cool in the pan for 10-15 minutes, then turn over onto a cooling rack and let rest for at least 2 hours before slicing. The longer you let it cool the better.
• Store in an air-tight container in the refrigerator for 3-5 days or freeze for up to 3 months.