Traditional Polish Potato Bread

Polish Potato Bread


1/2 cup milk
1/2 cup freshly mashed potatoes (room temperature)
3 tablespoons sugar
2 tablespoons butter (softened)
1 1/2 cups plus 1 1/2 cups flour (all-purpose)
1 large egg, beaten
1 package (2 1/4 teaspoons) yeast (active dry or instant, rapid-rise or bread-machine)
4 tablespoons warm water
1 teaspoon salt


Scald the milk and place it in the bowl of a stand mixer. Add the potatoes, sugar, and butter, and mix by hand. When cooled a bit, add 1/1/2 cups flour and the beaten egg, mixing by hand until well combined. Set aside.

In a separate bowl, dissolve the yeast in warm water and combine with the reserved potato mixture and salt. Cover with greased plastic wrap and set in a warm place to rise for 1 1/2 hours.
Add the remaining 1 1/2 cups flour and, using the dough hook attachment of a stand mixer, knead for 7 minutes (or 10 minutes by hand). Place the dough in a clean, greased bowl, cover with greased plastic wrap and let rise until doubled.
Heat the oven to 350 degrees. Punch down dough and shape into a round loaf. Transfer to a parchment-lined baking sheet pan, cover with greased plastic wrap and let rise until doubled again. Slash the top of the loaf with a shallow "X" and sprinkle lightly with flour. Bake 30-45 minutes or until an instant-read thermometer registers 190 degrees.
Remove from the oven and then transfer the bread from the baking sheet pan to a wire rack to cool completely for best results before cutting. If you can't wait that long, at least let the bread cool for 30 minutes. Then slice and serve with butter.