potato bread loaf

How To Make potato bread loaf

• 1

  Note: I have made this using the short dough cycle, as well as the full dough cycle. Results are very good. You can also shape it or roll out into a longer loaf if your prefer smaller slices.
• 2

  Follow your bread machine for adding wet and dry ingredients. My machine: Add water first. Then add bread flour, salt, instant potato flakes, and sugar. Then add olive oil and honey around the side of edges. Make a well in the middle and add the yeast. Select dough cycle.
• 3

  When cycle is complete, remove dough from machine to a lightly floured surface. Roll dough into a 14 " by 14" square. Roll up tightly as for jelly roll. Pinch seams and ends to seal. Place loaf, seam side down, on a greased baking sheet. (I use a stone baking sheet.) Lightly brush with oil. Cover and let rise in draft-free area until double in size (about 25 min.).
• 4

  After second rise, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf with a sharp knife. Lightly beat egg white and 1 tablespoon of water; brush some of egg white mixture over top of loaf. Bake at 375 degrees for 15 minutes; brush loaf again with egg mixture. Bake another 5 minutes more or until golden brown. Remove the bread from oven and cool on a wire rack. Serve with dinner. It also makes great breakfast toast for marmalades, jellies, etc.
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