Sour Cream & Chive Potato Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 8 ounces sour cream (light is ok, nonfat is a poor option)
• 1/2 cup leftover mashed potatoes
• 2 tablespoons butter
• 3 tablespoons sugar
• 3 cups unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 2 teaspoons instant yeast
• 1/4-1/2 cup finely chopped chives

Recipe

• 1 combine all of the ingredients and mix till cohesive. knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. the dough will become fairly elastic, though still somewhat stiff. place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it’s quite puffy (though not necessarily doubled in bulk.).
• 2 shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it’s crowned about 1 inch over the rim of the pan.
• 3 for sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they’re about 4 inches in diameter. place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they’re noticeably puffy, though probably not doubled in bulk.
• 4 bake the bread in a preheated 350°f oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°f bake the rolls in a preheated 350°f oven for 22 to 27 minutes, or until they’re a light golden brown. remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. transfer to a rack to cool.