I know a lot about potato bread made with mashed potatoes. Some tips are important at this kind of breads. Some potatoes are drier than others when cooked in water. Important to consider that the weight of potato you use may not be considered 100% to substitute in hydration rate. Example: If you use 300 g of potato cooked on boiled water, you may consider 60 to 80% of this weight 180 to 240 g as liquids and the remained 40 to 20 % is out due to dry mass weight. Another tip is to use eggs and egg whites. Egg whites are basically protein, albumin and it aim on bread structure preventing that collapse when cooled. This is the same that happen with supermarket burger buns baked with no egg whites on formula. Egg whites are essentially to give structure to breads we will use to slice and fill like sandwiches loaves ( burger and hot dog buns ). When you see that package of damaged and mashed breads on supermarket shelves they probably would not be baked with egg whites on formula. The third tip is to use the skin of potatoes in bread formula. It will help increase the texture, color and nutritional value and the color will be much golden. I noticed that breads made with mashed potatoes are better when hydration rates are between 65 to 68% and it facilitates the development of dough. The dough will not need to be worked for so long and with strong knead. Naturally, well hydrated breads are much better and softly in texture than the others. And the presence of gluten free ingredient like potato on bread increase the fermentation process due to the presence of high amount of corn starch disposable to be converted in sugar to feed yeast. In this case sponge technic is not recommended to the breads made with gluten free ingredients like tapioca, potato, cornmeal and others. If you use sponge on these breads when you roll the final dough to assembly on pans specially bigger loaves they probably will be damage on top by accelerated on fermentation. Recently I sent to you my recipe of Potato Seasoned Bread...hope you could bake it and publish here! Hope I have been helpful with this text!!

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