I find that mashed potatoes make bread extremely moist but rather heavy. If you like a dense loaf (and I do), that’s a good thing. In the interest of frugality, make this when you have that one teeny little serving of leftover potatoes that no one else wants to eat. I’ve been known to mush up the last tiny bit of carrot, too, in order to make up the 1/2 cup. And if you don’t have wheat germ, don’t lose sleep over it. Just leave it out and use a little bit more flour. Or some cornmeal. Bread is SO adaptable.
Potato Rolls
1 package yeast
1 1/4 cup warm milk
1/4 cup oil
1/4 cup honey
1 egg
2 1/2 cup flour
1/2 cup mashed potato
1/4 cup wheat germ
1 1/2 cup flour
400F 20 minutes
Yes, as I’ve said before, that’s what I write down when I copy out recipes, unless there’s something unusual. It’s common for me not to even include a time, because I never really pay attention to it anyway.
If I get enough comments asking for it, I’ll try and write up directions for making bread. For now, I’ll say that the very best directions I’ve ever seen came from one of the Moosewood cookbooks … I think it was called The Broccoli Forest.





