Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 1 loaf
- 1 cup milk
- 2 Tablespoons butter
- 1 Tablespoon sugar
- 2 teaspoons salt
- 1 Tablespoon snipped chives
- 1 package (1/4 ounce or 2-1/2 teaspoons) dry granulated yeast
- 1/4 cup warm water
- 2 cups unseasoned mashed potatoes or pureed potatoes (2 to 3 medium-sized mealy potatoes, such as russet or Idaho)
- 4 to 4-1/2 cups all-purpose flour
- 1 additional teaspoon butter, optional
Combine yeast with the warm water, stirring until dissolved. Stir yeast and chives into the milk mixture.
Add mashed potatoes and 1 cup of the flour to the milk mixture, beating until smooth.
Begin adding flour to the liquid until a stiff dough forms. Place dough on a floured surface and knead until smooth and elastic. Add more flour if the dough is too moist. Place dough in a large oiled bowl and cover with a clean linen kitchen towel. Let rise until doubled in size.
Punch down and place on a floured surface. Shape into a loaf and place in a greased 9 x 5-inch loaf pan. Cover with the kitchen towel and let rise until doubled again.
Preheat oven to 350 degrees F. Bake bread for about 1 hour, until crust is nicely browned and center of loaf tests 180 F. on an instant-read thermometer inserted into the center of the loaf through the end. The bottom of the loaf should sound hollow when thumped. Brush the top of the warm bread with the additional butter, if desired.
Cool loaf on a raised rack on its side before slicing with a serrated bread knife.
Yield: 1 loaf
Mashed Potato Chive Bread Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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