In a medium saucepan, cook potato in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 43 C. Set aside 125ml of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 500ml potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 125ml potato water. Add mashed potato mixture, 2/3 of the flour, sugar, butter and salt. Beat with an electric mixer on low speed for a minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can, mixing in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl; turn once to coat surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased loaf tins. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
Bake at 190 C / Gas mark 5 for 40 to 45 minutes. Cover with aluminium foil for the last 15 minutes of baking to prevent over-browning. Remove from tins; cool on wire rack.
I was so thrilled to see and taste the result I've made on this recipe! It was so delicious, exactly what I was expecting. Can be frozen and still perfect, love it and will make more of these! - 20 Aug 2011
Used different ingredients.
I substituted sweet potato and dark brown sugar. Wow! - 14 Jul 2008
I have to give this a 5 star! I loved the texture. It was light and fluffy, yet had a heavier mouth-feel than I expected. Very good. The flavour isn't a strong potato flavour that I was going for, but I was pleasantly surprised. The texture is also very good as hamburger buns. My suggestion is to add a little more potato. I also kneeded it for about a half hour, just because I got lost in thought and realised it when I looked at the clock. proofed very nicely in a bowl with a damp towel draped across the top. personally, I let my breads proof in a warmed oven, and they rise amazingly well. I took half of the recipe and made rolls, and the other half made a twist bread. (rolled it into a rectangle, cut the half dough in half, twisted two pieces, and repeated with the other side. placed them side by side in the loaf pan tucking the ends under.) - 14 Jul 2008