Categories: Bread Machine
Ingredients
- 1 1/2 pound loaf
- 1 medium russet potato, cut into chunks (8-9 ounces)
- 3/4 cup water
- 2 tablespoons unsalted butter, cut into pieces
- 3 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons gluten
- 1 1/2 teaspoons salt
- 1 3/4 teaspoons rapid rise yeast (or 2 1/4 t. bread machine yeast)
Directions
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Combine the potato and water in a small saucepan; simmer, covered, until the potato is tender, about 10 minutes.
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Slip off the peels; mash or puree the potato with its water (do not drain, you want the water).
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Pour the potato-water mixture into a 2-cup glass measuring cup and add additional water to make 1 1/3 cup; cool to room temperature.
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Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the potato mixture with the liquid ingredients.
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Set crust on medium and program for the Basic cycle; press Start.
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When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
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Let cool to room temperature before slicing.