Ingredients
- 1 cup mashed potatoes can used leftover or make with 1 large russet potato explain in directions how to make mashed potatoes
- 2 cups milk can also sub potato water (the water the potato boiled in to make this dairy free)
- 2 teaspoons salt
- 1/4 cup sugar
- 4 tablespoons softened butter plus more for greasing the pans
- 1 cup sourdough starter active and bubbly
- 5 1/2 cups all-purpose flour
Instructions
- Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
- Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
- Drain potatoes and mash. Set aside.
- Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
- Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
- Bulk rise- 8 hours in a warm place. The dough should double.
- Divide the dough into two equal sized dough balls.
- Shape to fit into loaf pans.
- Grease pans well to prevent sticking. Add dough to loaf pans.
- Cover with something airtight and rise again until doubled, about 2-3 hours.
- Preheat oven to 350 degrees.
- Bake for 45 minutes or until the crust is golden.
Notes
I usually just use leftover mashed potatoes. I find this slows down the rise slightly due to the salt and fat in the potatoes though so keep that in mind.