Bread is significant for us. In the Lord's prayer we say, "Give us this day our daily bread," and it's one of the elements, along with wine, in the Eucharists--sacramental bread. In other cultures, bread goes beyond just something to consume and is a metaphor for basic necessities. Furthermore, the household person who works to pay bills is called the "bread-winner" and Beatniks were the first to associate the word bread for money.
Bread was a staple in Europe and those cultures who found their way to America, brought their recipes with them. When I think of bread, I remember my mother getting out her large wooden bowl and mixing flour, salt, and yeast, in addition to honey or sugar, sometimes eggs and milk, and maybe dried fruit. I don't think we ever had mashed potatoes leftover (hey, we're Irish!) but I remember once being with my mom at an Amish market in St. Mary's County and she bought a loaf of potato bread. When she replicated the recipe, she would boil a couple of potatoes and then, mash them with a fork. My leftovers are usually prepared mashed potatoes, complete with butter and cream, but it works.
1/2 very warm water (about 105F-degrees)
2 scant Tablespoons of dried yeast
1 tsp. honey
5 cups King Arthur Bread flour
1 cup whole wheat bread (I had ground my own)
2 tsp. kosher salt
2/3 cup whole milk
3 T unsalted butter
3/4 cup of prepared mashed potatoes
1/4 cup honey
1 cup water
4 T unsalted butter, melted, for pans and bread
Start by proofing the yeast. Mix the dried yeast into the warm water and add the honey. Whisk lightly and let sit about 7 minutes.
Again, sprinkle a bread board with some additional flour and invert the bowl with the dough onto it.
Divide dough in half, then in to half again, giving you 4 pieces.
Removed plastic wrap and brush with additional melted butter. Bake in the preheated oven for 35 minutes or until a thermometer reads 190F-degrees from checking the center of the bread.