This is certainly one to try again soon, easy to forget that mashed potato is used to improve white bread in many cultures, this one uses potato flour but I might try with mashed potato flakes and see what that does.
Trying new flours and slightly different methods to see how they will affect the softness of the milky white bread, this is the softest yet, and possibly as soft as I want to get. The crust is very thin light and soft, so would make excellent rolls.
Basic recipe is the same as the Milky Loaf here.. but I used 250g Strong flour, 200g 00 flour, and 50g potato flour (farine or fecule). Liquid was 350ml of finger hot water with 4 HEAPED tbs of milk powder and 60g butter.
Mixing was slightly different in that I folded rather than kneaded. So autolysed for 50 mins (cos I forgot it again..) then 2 lots of folding at 20 min intervals. Tightly shaped into ovals, and put side by side on a baking tray for 40 mins. Baked for 20 mins at Mk 7, reducing to 20 mins at Mk4.
The extra milk powder and butter together with the small amount of potato flour make a tight soft crumb ideal for sandwiches. It has a high level of natural sugars, so toasts quickly. A bread that is easy to eat for small children I would think.