1 large potato, unpeeled (or 2 medium)

1 cup (250 ml) milk, warm

1/2 cup (125 ml) sugar

4 3/4 cups (1.180 l) unbleached allpurpose flour

2 1/2 teaspoons (12.5 ml) instant dry yeast

1 teaspoon (5 ml) salt

2 eggs

1/4 cup (60 ml) unsalted butter, melted

3 tablespoons (45 ml) canola oil

In a pan of boiling water, cook the potato until tender. Drain, peel and mash the potato with a potato ricer or masher. You will need 250 ml (1 cup) of mashed potato. Set aside.

In a bowl, combine the milk and sugar. Set aside.

With a wooden spoon or in a stand mixer (with the dough hook), combine the flour, yeast and salt. Add the milk mixture, eggs and potato ans stir until the dough is smooth.

Gradually stir in the butter and oil and knead the dough for about 5 minutes in a stand mixer or on a floured work surface. The dough will be soft and slightly sticky. Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 45 minutes.

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