Buttermilk Potato Bread

Let's Cook

1. Step 1.

   Prepare: ¾ cup riced or mashed freshly boiled russet potatoes

2. Step 2.

   Place the still-warm potatoes in a large bowl or in a stand mixer fitted with the paddle attachment and mix in: 1 stick (4 oz or 115g) unsalted butter, very soft

3. Step 3.

   Add and mix well: 2 cups (485g) room-temperature (70° to 75°F) buttermilk; 2 envelopes (1 ½ tablespoons) active dry yeast; 2 large eggs, lightly beaten; 2 tablespoons (25g) sugar; 2 ½ teaspoons salt

4. Step 4.

   Replace the paddle attachment with the dough hook and gradually stir in until the dough is moist but not sticky: 6 ¼ to 6 ½ cups (820 to 855g) bread flour

5. Step 5.

   Cover and let the dough rest for 15 to 30 minutes.

6. Step 6.

   Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

7. Step 7.

   Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the loaf pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

8. Step 8.

   While the dough rises, preheat the oven to 375°F.

9. Step 9.

   Brush the top of the loaves with: 1 egg, lightly beaten with a pinch of salt

10. Step 10.

    If desired, sprinkle with: (1 tablespoon poppy seeds)

11. Step 11.

    Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.