Potato Bread

Ingredients

• 1 1/2 cups Mashed Potatoes (cooled)
• 3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 2 1/4 teaspoons Active Dry Yeast
• 1 cup Warm Milk (dairy or non-dairy)
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 1 large Egg
• 1 teaspoon Apple Cider Vinegar
• 1/4 cup Potato Starch
• 1 tablespoon Unsalted Butter (melted, for brushing)

Instructions

1. 1

   In a large bowl, dissolve the sugar and yeast in warm milk. Let stand for 5-10 minutes until foamy.

2. 2

   Add the mashed potatoes, gluten-free flour, potato starch, salt, olive oil, egg, and apple cider vinegar to the yeast mixture.

3. 3

   Mix with a stand mixer fitted with a dough hook (or by hand) until a smooth, slightly sticky dough forms. The dough should be soft and pliable.

4. 4

   Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 5

   Grease a 9x5 inch loaf pan. Gently deflate the dough and transfer it to the prepared pan.

6. 6

   Cover the loaf pan with plastic wrap and let rise for another 30-45 minutes, or until the dough has risen about an inch above the rim of the pan.

7. 7

   Preheat oven to 375°F (190°C).

8. 8

   Brush the top of the loaf with melted butter.

9. 9

   Bake for 40-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent with foil.

10. 10

    Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.