Aargh! After spending almost 3 hours reading through all the posts on this blog, I had made it from 2009 all the way to January or February of 2015 when my toddler pushed the "panic" button on the alarm system. While I was running to turn off the alarm, I left my cell phone within her reach and she closed my Web browser on the blog. Boy, it's a lot of scrolling to get back to the most recent posts! I think maybe it is finally nap time. Anyway, now that I finished reading all the fantastic comments, hints and tips about this lovely bread and writing down a lot of notes about how to add sourdough starter and bake in loaf pans, I just have one more question that I didn't see anyone else ask. Has anyone tried making this dough with mashed potatoes? I like your KA Potato Bread Perfect for Toast recipe, but I hate kneading bread dough and if this method of "stir and sit" bread baking can incorporate potatoes, it might be the only recipe I use for the rest of my life. Would you eliminate a few ounces of the water if you added, say, about 12 oz. or so of mashed spuds?

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