2 cups Red Dog Farm potatoes, boiled and mashed
2 1/4 tsp. active dry yeast
1/3 cup of warm water
1 Tbls. of sugar
3 cups of bread flour
1 1/2 tsp. salt

In a small bowl, mix the warm water (about 105-110 degrees) with the sugar. Sprinkle the yeast into the mix and stir in. Set aside for a few minutes. If working by hand, combine the flour and salt in a bowl. Next add the mashed potatoes (once cool enough to work in) and work them into the flour. Add the yeast mixture and knead all together until the dough forms and continue kneading for another five minutes. If using a mixer, add the flour and salt together than using the mixer combine with the potatoes for one minute. Add the yeast and again use the mixer to blend it into the dough. Hand-knead for an additional three minutes.

Cover the mixture with a clean cloth or a wrap and let it rise in a warm place for 45 minutes to one hour. The dough should double. Then preheat your oven to 430 degrees. Divide the dough in half, knead and shape each into a loaf. Place then on a lined baking sheet and cover while waiting for the oven to preheat. Cook for 35 minutes until the crust is hard. The bread should cool completely before serving.

Serve alone, as a sandwich or with one of our many soup recipes.