Instructions
2. Activate the Yeast:
In a large mixing bowl or the bowl of a stand mixer, whisk the warm water, yeast, and sugar together. Let it sit for 5-10 minutes until it becomes frothy and bubbly. (If using instant yeast, you can skip this step and mix it directly with the flour.)
3. Make the Dough:
To the yeast mixture, add the cooled mashed potatoes, olive oil (or melted butter), and salt. Mix until combined. Begin adding the flour, one cup at a time, mixing after each addition. Once the dough becomes too thick to stir, switch to a dough hook or turn it out onto a floured surface.
4. Knead the Dough:
Knead for 7-10 minutes, gradually adding the remaining ½ cup of flour as needed, until the dough is smooth, elastic, and only slightly tacky to the touch. Avoid adding too much flour, as this can make the bread dense.
5. First Rise:
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
6. Shape the Loaf:
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough seam-side down into a greased 9×5 inch loaf pan.
7. Second Rise:
Cover the loaf pan with the towel and let the dough rise again for 30-45 minutes, until it domes about an inch above the rim of the pan. Meanwhile, preheat your oven to 375°F (190°C).
8. Bake:
Bake for 25-30 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool:
Immediately remove the bread from the pan and transfer it to a wire rack. This is crucial! Allow it to cool completely before slicing. Slicing into warm bread will result in a gummy texture.
