Beth Hensperger’s Rustic Potato Bread (bread machine) by psycnrs1

[BakerAunt]

Beth Hensperger's Rustic Potato Bread for bread machine
Submitted by psycnrs1 on December 03, 2009 at 9:12 am

1 medium russet potato (8 to 9 ounces) cut into chunks
3/4 cup water
2 tablespoons unsalted butter cut into pieces
3 cups bread flour
1 tablespoon sugar
1 1/2 teas gluten
1 1/2 teas salt
1 3/4 teas. instant yeast

Combine potato and water in small pan. Simmer while covered until potato tender. About 10 minutes. Slip off skins. Mash or puree potato with the water. DO NOT DRAIN! You need the water. Pour mixture into 2 cup glass measuring cup and add additional water to make 1 and 1/3 cups. Cool to room temp.

Place all ingredients in your bread machine pan according to your manual suggestions. If you bake in bread machine set crust to medium and program for basic. This recipe is not suitable for delay setting/ per book.

I added a little more salt when following the instructions as afraid the potato may need a little more.

The first time I used mashed potatoes I had left over, I used 1 cup potatoes and used water to make the 1 3/4 cup required. I had to add water in the process as it was not enough.

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