Mashed Potato Bread Exclusive

Peel the potatoes, steam them until cooked, and mash them into a puree.

Put mashed potatoes, milk, and eggs into the bread machine inner pot.

Add high-gluten flour, bury the yeast in the flour, and place salt and sugar at opposite corners. (The sesame bottom flour is leftover from baking bread.) Knead the dough for 15 minutes.

Add the softened butter, then knead the dough for another 20 minutes.

Take out the kneaded dough, shape it into a ball and place it in a bowl, cover with plastic wrap, and let it ferment in a warm place.

The well-fermented dough.

Knead the dough on the board to release the air, divide it into small portions, roll into balls, and place them on a baking tray for a second fermentation.

Brush the bread dough, which has fermented to 1.5 times its size, with egg yolk.

Put it in the preheated oven, middle rack, upper and lower heat at 180°C, for 15 minutes (cover with aluminum foil promptly after it browns).

Freshly baked.

Soft and stringy, very delicious.