Regarding the "mashed potato" ingredient, I just use a couple of peeled Yukon Gold potatoes mashed after boiling- I don't worry about measuring them, usually it's closer to a couple of cups. This is what I used for this batch:
Mix these dry ingredients and the mashed potatoes together:
Heat up 1 cup of milk with 1 stick (1/2 cup) of butter and add:
Stir in 3 beaten eggs to above mix:
It should look something like this:
Slowly mix in flour till the dough is NOT sticky and has a "satiny" like feel/surface:
Put this in a 8 or 9 inch diameter souffle dish, let rise till double in size:
It will end up looking something like this:
Lately I've been making this bread in a traditional loaf pan to make sandwiches which come out like this:
The crumb:
Toasted turkey sandwich...
My Dad had won some awards with this bread in the early 60s (so the family legend goes). He made it every year where it sat like a giant bread mushroom in the center of the table on the holidays. We've switched out the rosemary and instead have used dill, which is very good also. It's a good dough to play with different spices- enjoy.
