Mashed Potato Bread

Grease a 9x5 inch loaf pan. Set aside until ready to use.

Add the warm water, melted butter, egg, mashed potatoes and yeast to the stainless steel bowl with the roller/scraper attachment. Mix on medium speed (3 o'clock) until potatoes are thoroughly incorporated with the rest of the ingredients.

Decrease speed to low (1 o'clock). Slowly add the flour in, holding back about 30 g. (1/4 cup) to see if needed. Add in salt. Flour will take a little bit of time to mix in because the mashed potatoes make the dough a little stiffer. Move the arm to the middle of the bowl occasionally, if needed, to help incorporate flour in. Dough should be soft, but not sticky. If sticky, add in rest of flour. Lock arm in place about 1 inch away from side of the bowl. Increase speed to medium-low (between 2 and 3 o'clock) and set timer to knead for 10 minutes.

Once kneaded, shape dough into a ball. Cover and let rise until doubled in size, approximately 1 1/2 hours.

Once risen, turn dough out onto a lightly floured surface. Shape into a rectangle about 9x12 inches. Roll up into a tight log, and place seam side down into prepared loaf pan. Cover and let rise until doubled in size, approximately 45 minutes.

Preheat oven to 350° F.

Once risen, uncover loaf and bake for 35-40 minutes, until top is golden brown and internal temperature is between 190° to 200° F.

Let bread cool for 10 minutes in loaf pan. Remove from pan and finish cooling on a wire cooling rack. Do not slice until fully cooled.