I picked up a baking book and found this recipe. I thought it should taste like those potato bread I see the supermarket selling - those sweet tasting bun like texture, soft and glossy.
Unfortunately, mine turned out to be almost the same like white bread, a bit salty (possible too much salt or could be the potato) and springy.
When I made the dough it was way too sticky and after punching it down, it was still sticky. So when I tried to make balls for the `mounts', it stuck to my fingers!
I cut down the ingredient to half as it makes 2 loaves.
P/s I read that milk and yeast don't mix. But this recipe says - mix yeast with milk. I did it...the bread looks ok. I was worried about the yeast mixing with the salt...so I mixed it with the other ingredients....not direct contact with the yeast.

Ingredients
(Makes 2 loaves)

4 tsp active dry yeast
8 floz (250ml) lukewarm milk
8 oz(225g) potatoes, boiled (reserve 8floz (250ml)of potato cooking liquid)
2 tbsp oil
4 tsp salt
1 lb 14 oz-2lb (850-900g) plain flour


Method

1. Combine the yeast and milk in a large bown and leave to disllove, about 15 minutes.
2. Meanwhile,mash the potatoes.
3. Add the potatoes,oil and salt to th eyeast mixure and mix well. Stir in the reserved cooking water,then stir in the flour, in 6 separate batches, to form a stiff dough.
4. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave in a warm place until doubled in size, 1-1.5hours. Punch down, then leave to rise for another 40 mins.
5. Grease 29x5in (23x13cm) loaf tins, Roll the dough into 20 small balls. Place 2 rows of balls in each tin. Leave until the dough has risen above the rim of the tins.
6. Preheat a 400F/200C/Gas6 oven. Bake for 10 mins.,then lower the heat to 375F/190C/Gas5. Bake until the bottoms sound hollow when tapped, 40 mins. Cool on a rack.