Reesie's Potato & herb Bread

2 Russet potatoes 
6-1/2 of AP flour 
3T. sugar 
one pkg. instant yeast 
2 tsp. sea salt 
1 1/2 C. potatoes water 
1/2 C. milk room temp.
4 T. unsalted butter room temp.
1 T flax seed 
1T hemp hearts 
1 T. Green goddess seasoning 
1 T parsley flakes 

Peeled and cubed potatoes. Boil in water until soft, around 20 minutes. Let cool on the stove, but do not drain just yet.

In a large bowl, mix together flour, sugar, salt, flax, hemp, seasonings. 

Drain potatoes, but reserve 1 1/2 cups of potato water. Pour yeast into potato water and let it activate for a couple minutes. Mash potatoes (don't start dancing). 

To the large bowl, add yeast/water mixture, 1 cup mashed potatoes, milk and butter. Using your hands (Clean!!) mix together everything until well combined. Then start kneading the dough. Keep going until you the dough is smooth, but soft. 

Cover the bowl and place in a warm area to rise for about 90 minutes. When the dough has about doubled in size, punch it down. Divide in half and kneed a few times to form that dough into a log. Put the dough logs into greased loaf pans. 

Cover the pans and place in a warm area to rise for about another hour. Once the dough has risen to about 1 inch over the top of the pan, you are ready to bake. Bake for 35 minutes in a 350 degree oven until the top is golden brown and the internal temperature is 190 degrees. Cool for 5 minutes in the pan, then remove & place on a wire rack to cool. 

Recipe adapted from The Pioneer Woman Potato Bread recipe.