Potato bread

Peel half a pound of russet potatoes and cut into half-inch slices.

Cover with cold water by about an inch in a medium pot, bring to a boil and cook about 10 minutes until fork tender.

Reserve half a cup of the starchy cooking water, then strain the potatoes.

Mash the potatoes with a potato masher, fork or ricer; measure one cup, lightly packed.

In the stand mixer bowl combine the mashed potatoes, a cup of warm milk at about 110 degrees, a quarter cup of sugar and 7 g instant yeast; whisk.

Whisk in the reserved potato water once it has cooled slightly.

Add 660 g all-purpose flour and a third of a cup of soft unsalted butter in chunks.

Mix with the dough hook on low 5 to 8 minutes, sprinkling in two teaspoons of salt, until the dough passes the windowpane test.

At about eight minutes test the windowpane; if it tears, mix one more minute.

Turn into an oiled bowl, flip to coat, cover and rise in a warm spot about 45 minutes until doubled.

Punch down, turn onto a lightly floured counter; preheat the oven to 350.

Divide into two equal pieces of about 700 grams and press each into a 9 by 6 inch rectangle.

Fold into thirds like an envelope, pinching the sides and the long seam.

Place seam side down in buttered 9 by 5 inch loaf pans.

Cover loosely and proof about 20 minutes in a warm place.

Bake at 350 for 35 to 40 minutes until golden on top.

Cool a few minutes in the pans, then completely on a wire rack so the sides do not steam.