Lifestyles Ideas Management - Mashed Potato

Mashed potato works a certain magic in baked breads, giving them a soft even crumb that is light and moist. Yeast has a special affinity for both cooked potato and the water it was cooked in. I love to add both to bread dough, and if the dough is a sweet one – for cinnamon rolls, for example – use sweet potato. Potato dough ferments slight faster and keeps well once it is baked. To add, spud to your favorite plain brand recipe, simply peel, cube and boil a potato until soft. Drain it, reserving the water, and mash the potato.
Use the cooled cooking water in place of the liquid in your recipe and simply stir the mash potato with the other ingredient. You may need to add a little more flour to balance the added moisture in the mashed potato. Let the dough stand, covered for 20 minutes between the initial mixing and kneading – this helps to even out its texture. And let t rise at cool room temperature, covered, then bake as usual.