Perfect Sandwich Bread | Potato & Oat

Elevate your bread game with our homemade potato & oat loaf. This versatile bread is soft, flavourful, and perfect for any occasion.
Recipe
Ingredients make 1 loaf
220 ml milk
40 g soft butter
225 g cooled mashed potatoes (20ºC)
20 g rolled oats
10 g salt (2 tsp)
10 g brown sugar (2 tbsp)
1 packet instant dried yeast (7g)
500 g white bread flour
Method
1.Combine wet ingredients: In a small pot, gently warm milk and butter over medium heat until butter melts. Transfer the mixture to a large mixing bowl.
2.Add dry ingredients: Stir in mashed potatoes, oats, salt, sugar, and yeast to the milk mixture until combined.
3.Create the dough: Add flour and mix thoroughly. Knead the dough by hand or using a machine until smooth. Cover the dough and let it rest for approximately 60 minutes.
4.Shape the loaf: Deflate the dough on a lightly floured surface and shape it into a log. Roll the dough in a wet towel, then in oats. Place the dough into a greased 10 x 10 x 28 cm Pullman tin.
5.Second rise: Cover the dough with a towel and let it rise until it's about 1 cm from the top of the tin (approximately 60 minutes).
6.Bake the bread: Preheat oven to 200ºC. Place the lid on the Pullman tin. Bake in the middle of the oven for about 40 minutes.
7.Cool and serve: Remove the bread from the tin and let it cool completely on a wire rack before slicing.
Note:
Milk and butter should be lukewarm, not hot. Aim for a temperature around 30°C (86°F). Hot liquids will kill the yeast.
Oats coating adds a nice texture to the crust. You can substitute with other toppings like sesame seeds or flaxseeds.
Second Rise: The dough should rise again until it's almost reached the top of the tin. Don't let it overproof.
This bread freezes well. Slice the bread completely cool and store it in airtight containers to prevent freezer burn.