What did you use for levening? What made the bread rise to double in size?
>
> Baked Potato Bread
> ==================
>
> Makes 2 small (one pound) loaves or one large loaf
> pictures and more info at:
> http://www.thefreshloaf.com/modules/...php?storyid=43
>
> 1/2 cup mashed potatoes
> 3 to 4 cups all-purpose unbleached flour (I'll explain the
> ambiguity below)
> 3/4 cup water
> 1/2 cup sour cream
> 2 teaspoons instant yeast
> 1 teaspoon salt
> 1/4 cup cooked bacon
> 1/2 cup chopped fresh chives
>
> To begin, chop up two or three slices of bacon and fry them up. Remove
> them from the heat.
>
> Mix the mashed potatoes, yeast, salt, and 2 cups of the flour together
> in a large mixing bowl or the bowl of an electric mixed. Add the sour
> cream, water, chives, and bacon and mix together until all ingredients
> are combined. I also mixed in the bacon fat, which there was about a
> tablespoon of in the pan, because it improves the flavor of the loaf.
>
> At this point you'll have a very wet, sticky mess, probably more of a
> batter than a dough. Add additional flour a handful (1/8 cup) at a time
> and mix or knead it in.
>
> (I lost track of exactly how much extra flour I added, but it seems
> like it was around 9 or 10 hands full. I added 4 or 5 hands full and
> mixed them in while the dough was still in the bowl, then I poured the
> dough out onto a well-floured cutting board and added more, kneading it
> with my hands which I repeatedly dipped in flour to keep the dough from
> sticking to them. After 5 or 10 minutes of this I ended up with
> something that was still quite sticky, but was definitely in the realm
> of a dough and not a batter: it could be formed into a ball and
> generally held its shape.)
>
> Once you have combined the ingredients well and gotten the balance of
> flour and water to a level that seems acceptable, return the dough to a
> well-oiled bowl. Cover the bowl with plastic wrap and allow the dough
> to rise for 90 minutes at room temperature or until it has doubled in
> size.
>
> Remove the dough from the bowl and shape the loaf or loaves. Set them
> aside and let them rise for 45 minutes or so.
>
> While the loaves are rising again, preheat the oven to 425. If you have
> a baking stone, be sure to put it in early to heat.
>
> When they have doubled in size (as I said before, about 45 minutes
> after shaping), put the loaves in the oven to bake. I baked them at 425
> for 5 minutes and then reduce the temperature to 350 and baked them
> another half an hour. The loaves are done when the internal temperature
> reaches the 185 to 195 degree range (as read with an instant-read
> thermometer) or when they are nice and brown on the outside and sound
> hollow when tapped on the bottom. For me this took about 35 minutes.
>
> Eat!
>