Bread-Bakers v100.n067.4

Linda Perry <lperry@cadvision.com> requested a recipe for potato Bread made 
with mashed potatoes.  Below is one I used with great success.  The recipe 
is in the CHEFMATE BREAD MACHINE "BREAD AND DOUGH MAKER INSTRUCTIONS & RECIPES"

POTATO BREAD -1.5 POUNDS-(Select the Basic Mode)
Water    1-1/4 Cup
Bread Flour     2-2/3 Cups
Dry Milk    1-1/2 Tablespoons
Sugar    1-1/2 Tablespoons
Salt    1-1/2 teaspoons
Butter or Margarine    2 Tablespoons
Mashed Potato    1 small boiled potato
Dry Parsley    1-1/2 teaspoons
Active Dry Yeast 1-3/4 teaspoons
OR
Fast Rise Yeast 1-1/4 teaspoon

NOTE:  The recipe calls for Potato Flakes, but I used a small boiled 
potato.  Do not use a large potato, because the the bread crumb will be 
gummy.  Potatoes act the same as Bread Softeners used by Commercial 
Bakeries.  It is an anti-staling ingredient, plus it has many other 
benefits in dough fermentation.  The following information was copied and 
pasted from Willie Prejean's Baking and Baking Science web site:

Potatoes contain a large percentage of carbohydrates occurring in the form 
of gelatinized starch. This gelatinized starch is readily converted to 
maltose sugar by the flour enzyme Diastase (Alpha Amalyse and Beta 
Amalyse).  This is the reason why potatoes speed up the fermentation 
process.  Potatoes also contain growth promoting mineral substances which 
stimulate yeast development.  Emulsifiers ( bread softeners) are not needed 
because potatoes function as stale retarding agents which helps to reduce 
the rate at which the bread crumb becomes firm.