"Beth Hensperger..."
INGREDIENTS
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1 medium russet potato, cut into chunks (8-9 ounces)
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3/4 cup water
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2 tablespoons unsalted butter, cut into pieces
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3 cups bread flour
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1 tablespoon sugar
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1 1/2 teaspoons gluten
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1 1/2 teaspoons salt
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1 3/4 teaspoons rapid rise yeast (or 2 1/4 t. bread machine yeast)