Moist, hearty and a great accompaniment for soup. This is another Beerbistro recipe, but let me tell you, the writers of the cookbook made some serious mistakes with this one. I'm a pretty decent bread maker (I do it a few times a month), so I could tell when things weren't going right. So, here's their ingredients with my instructions.
16 oz flour
1 tbsp sugar
½ tbsp salt
2¼ tsp active yeast (one package)
½ lb potato, cooked and mashed (about two small-medium sized ones)
2 tbsp softened butter
2/3 cup beer
½ cup buttermilk
In the bowl of an electric mixer with the dough hook attachment on, mix together flour through yeast. Keep mixing on low and add in the butter and the potato.
Add the beer and buttermilk to the bowl, turn the speed up to high and let it do its thing for 7 minutes. Over this time, I added about a ½ cup more flour to the dough to keep it from sticking. It should form an elastic ball that comes away from the sides of the bowl.
Transfer the dough to a lightly oiled bowl. Cover with a tea towel and let it stand in a warm, draft-free location for about 2 hours, or until the dough has doubled in size.
Punch the dough down. Remove from bowl, shape as desired and place on a greased baking pan. Let sit for another 15-20 minutes.
Preheat your oven to 350º. Bake loaf for 45-55 minutes, or until internal temperature reads 190º (use an instant read thermometer for this).
Let cool on rack.