The Times - Serving Waitsburg, Dayton and the Touchet Valley

After my years of experiments and triumphs in the kitchen, there is still nothing more satisfying than successful bread making. The combined time needed to carefully measure ingredients, then knead, shape, and proof the dough all pays off when your kitchen fills with the aroma of a perfectly baked loaf. A delicious repurposing of leftover mashed potatoes, this tender and flavorful bread has become a new, versatile favorite in our home. Yields 2 loaves.

Ingredients:

For the pre-ferment:

1 ¼ cup unbleached bread flour

¼ teaspoon instant yeast

7 to 8 tablespoons room temperature...