Adding potato to bread produces a moist, springy loaf. The saffron adds an aromatic flavor and rich hue to this bread. It goes well with cheese and roast vegetables.
1 large potato, about 8 ounces, peeled
1 teaspoon saffron threads
4 cups unbleached white bread flour
2 tablespoons nonfat dry milk
2 tablespoons butter
1 tablespoon honey
1 1/2 teaspoons salt
1 1/2 teaspoons rapid-rise (instant) active dry yeast
Place the potato in a sauce pan of boiling water, reduce the heat and simmer until tender. Drain, reserving 7/8 cup of the cooking water in a cup. Add the saffron threads to the hot water and let stand for 30 minutes. Mash the potato and let cool. Add the saffron water to the bread machine pan. Add the mashed potato and the egg.
Sprinkle flour over the the ingredients in the pan, ensuring that they are completely covered. Add the dry milk. Add the honey, butter, and salt in separate corners. Make a shallow indentation in the center of the flour and add the yeast.
Set the bread machine to the dough setting and press start. Check the dough after the first few minutes of kneading and add more water, 1 teaspoon at a time, if needed. When the dough cycle has finished turn the dough out onto a lightly floured surface. Gently punch it down. Shape the dough into a plump ball. Place it on a lightly floured baking sheet. Cover with oiled plastic wrap and let rise for 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough rises
Slash the top of the loaf with three or four cuts, rotate and repeat to make a criss-cross pattern.
Bake in Sun Oven 1 to 1 1/2 hours or until it sounds hollow when tapped. Turn out onto a wire rack.