Easy, direct method bread that uses up leftover mashed potatoes
Course Side Dish
Prep Time 15minutes
Cook Time 1hour
Raising TIme 2hours
2 1/4teaspoonsactive dry yeast
1 1/2cupswarm water
In a large bowl, stir together melted shortening, mashed potatoes, eggs, and sugar.
Add in yeast, stir to combine.
Add in water and salt and stir to combine.
Add in flour 1 cup at a time until dough is thick. This usually takes about 4 cups of flour.
Turn dough out onto floured surface. The dough will be sticky. Knead dough until the dough is smooth and elastic and is tacky but not sticky. At this stage I often incorporate up to 1 more cup of flour into the dough. This usually takes about 4-5 minutes of kneading by hand. If using a stand mixer, switch to the dough hook and knead dough until smooth and elastic. If dough is sticking to the sides of the bowl, add in a flour 1/2 cup at a time until it's tacky but not sticky.
Cover dough with clean dish towel and allow it to rise until doubled (about an hour).
Grease 2 loaf pans.
Gently knead dough 2-3 times to deflate. Divide in half and place 1/2 the dough into each bread pan. Cover with clean dish towel and allow to rise for another hour or until dough barely rises over the top of the bread pan or when you poke it with your finger, it doesn't spring back.
While dough is rising, pre-heat oven to 350 degrees.
Bake bread at 350 degrees for about 60 minutes. Turn loaf pans sideways half-way through baking to prevent uneven baking/browning.
Remove bread from oven. Allow to cool in pan for 5 minutes. Turn out loaves onto cooling rack and allow to finish cooling.
Can use 2/3 cup potato flakes instead of 1 cup mashed potatoes.