The Best-Ever Potato Bread

Potato bread is an all-time favorite, producing a rich, soft texture and a thin, crisp crust. Prepare a plain mashed potato before making the bread. I found this recipe in an old bread machine cookbook, and it turned out very good.

Ingredients:
1/2 cup mashed potatoes*
1/2 cup reserved potato water
2 tbs milk powder
2 tsp sugar
1 tsp salt
1 tsp lemon juice
2 tbs margarine or soft butter
2 cups bread flour
2 tsp active dry yeast

Directions:
In a bread pan machine, add all the ingredients in the order listed above or follow the instruction manual of your bread machine. Press the dough button to start. Let the machine do the mixing, kneading and rising in the machine. When it is done. Remove the dough from the bread pan. Punch the dough to remove air with your fist. Shape dough into the same size as the loaf pan seam-side down. Put the dough into lightly-buttered 9" x 5" loaf pan. Let dough rise a second time until double in size (about 40 minutes).
Bake loaf of bread in preheated oven at 375 ° for 30 minutes.

* To make mashed potatoes, peel and quarter a medium-sized baking potato. Boil in water until tender. Drain, reserving potato water. Use masher to mash potato until smooth. Cool to room temperature before using.