Potato Bread

Ingredients

• 1 baking potato, peeled and cut into large chunks, or 1 cup leftover
• mashed potatoes
• 1 cup milk
• 1 1/2 Tablespoons lard
• 1 1/2 Tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 1 Tablespoon granulated sugar
• 1 Tablespoon dry yeast
• 1/3 cup warm water
• 5 cups bread flour

Directions

Boil the potato until soft. Drain and reserve the cooking liquid. Press the potato through a food mill.

Scald the milk and combine with 1/2 cup reserved cooking liquid. Combine the liquids and potato with the lard, butter, salt, and sugar in a small bowl. Set aside to cool to room temperature.

Meanwhile, combine the yeast and warm water, and set aside until foamy. When the potato mixture has cooled, add the yeast mixture. Add the flour and knead with a dough hook on an electric mixer, until smooth and glossy, about 7 minutes.

Transfer to a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise about 1/2 hour. Punch the dough down and briefly knead. Butter a 9-inch by 5-inch by 3-inch loaf pan. Place the dough in the pan, cover with plastic, and let rise until doubled, about 45 minutes.

Heat the oven to 350° F. Bake 30 minutes, until the bread sounds hollow when tapped.