130g warm water
5g instant yeast
1 egg
45g (3 1/4 Tbsp) melted butter (not hot)
45g granulated sugar
100g roasted and riced russet potatoes (peel, wrap in foil and roast at 400F for 1 hour).
430g AP flour
10g salt
Mix medium for 4 mins until well combined. Increase speed to high for 7-8min. Dough should clear bowl and pass the tug test.
Round dough into taught ball, cover and let rise for 2 hours.
Prep 1.5lb loaf pan with oil or pan spray.
Degass dough on counter and shape by folding bottom 2" from the top, both sides fold into overlapping thirds (think sheet of paper into envelope), fold top corners in and roll down, pressing to seal.
Proof in pan on counter for 60-90 minutes.
Spritz with water and score 5 times on a diagonal.
Bake for 30 minutes at 400F, spritz oven 10-15 times before closing door.