In a small bowl, add your potato flakes and pour in your boiling water. Use a fork to stir and fluff the potatoes. They may feel a little dry compared to regular mashed potatoes, but there shouldn't be any dry bits left. Let them cool for a few minutes.
44 g Instant potato flakes | 210 g Water
After the mashed potatoes have cooled for at least 5 minutes, add the rest of your dough ingredients, except for the butter but including the mashed potatoes, to the bowl of your stand mixer with dough hook attached. Mix until the dough comes together into a very rough/shaggy mix.
400 g Bread flour | 7 g Instant yeast | 10 g Sea salt | 25 g Granulated sugar | 1 large Egg | 80 g Whole or 2% milk
While the dough mixes, add softened butter 1 tbsp at a time into the dough, allowing it to be fully incorporated before adding the next.
28 g Unsalted butter
Knead/mix the dough on low/medium low until dough is smooth and elastic, clearing the sides of the bowl. (10-15 min)
Place dough in a lightly greased bowl and allow to rise for 60-120 min.
Line an 8.5x4" or 9x5 loaf pan with parchment and set aside.
Gently transfer the dough to a lightly greased counter. Pat out the dough into an 8x10" rectangle.
Roll the dough up on the short side and place into the loaf pan. Cover dough with greased cling wrap or a floured tea towel.
The dough is ready when the top of the loaf has risen slightly above the edge of the loaf pan. This should take 30-60 min. Preheat oven to 350°F while dough is proofing.
When bread is ready to bake, bake on center rack for 30 min. The bread will have a nice golden color on top and smell fragrant when it's fully baked.
Optional step: When bread comes out of the oven, brush the top crust with salted melted butter.
optional 1 tbsp Salted butter
Remove bread from pan to wire cooling rack immediately. Wait until bread has cooled completely before slicing into, this may take a few hours. Store in an airtight container for up to 4 days. Enjoy!
