Cooking Instructions
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Step 1
Boil the Potato (1) in Water (1 cup) uncovered until soft, 12 to 15 minutes.
Step 2
Drain and reserve the liquid, and let the liquid cool to 95-110 degrees F (35-45 degrees C) until lukewarm. While you are waiting, mash the potato and set aside.
Step 3
Combine 2 tablespoons of the cooled liquid and the Active Dry Yeast (1 1/2 teaspoon) in a small bowl. Set aside for 5 minutes until bubbly.
Step 4
Cream 6 tablespoons of the Unsalted Butter (6 tablespoon) and Granulated Sugar (1/2 cup) until fluffy in a medium bowl. Add the Salt (1/2 teaspoon) and Egg (1). Stir in the mashed potato and the yeast mixture.
Step 5
Add 1/3 cup of the reserved cooking liquid and add the Unbleached All-Purpose Flour (2 1/2 cup), a little at a time, to form a dough. Turn the soft, moist dough out onto a lightly floured work surface. Knead until the dough feels smooth and elastic, about 5 minutes.
Step 6
Transfer to a greased bowl, cover and set aside at room temperature for about one and a half hours, until doubled.
Step 7
Grease the bottom and sides of a 9×12-inch baking sheet or jelly roll pan. Return the dough to a work surface and roll or push it out into a rectangle the size of the pan. Place the dough in the pan and push it down to fill the pan. Cover and let rise for 45 minutes.
Step 8
Preheat oven to 350 degrees F (180 degrees C). Melt the remaining Unsalted Butter (2 tablespoon).
Step 9
Dimple the dough by making deep indentations with your fingertips at 1 1/2-inch intervals.
Step 10
Drizzle with melted butter and sprinkle Brown Sugar (1/3 cup) and Ground Cinnamon (1 1/2 teaspoon) on top.
Step 11
Bake until the crust is golden brown and sugar is crunchy, about 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 3-inch squares and serve warm. Enjoy!
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