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sponge ingredients:

1/2 C leftover mashed potatoes, cold
1 C 2% milk, scalded
1/4 C unbleached flour
1/2 C old-fashioned rolled oats
(not instant or quick)
2-1/4 tsp active dry yeast

remaining loaf ingredients:

1/2 tsp salt
1/2 C corn oil
2 C unbleached flour
flour for kneading

Non-stick cooking spray
2% milk
old-fashioned rolled oats

1. Combine sponge ingredients in large mixing bowl. Stir briskly to mix thoroughly. Cover with damp cloth and place in warm location to proof. (Sponge is proofed when the surface looks curdled.)
2. Add salt & corn oil to sponge; stir briskly with wooden spoon. Add flour to sponge in half-cup increments, stirring to mix after each. Dough should form a ball. (You may need a bit more or a bit less than the two cups, depending on local weather conditions such as humidity.)
3. Turn dough onto well-floured board and knead until smooth, about ten minutes. Add flour as needed to prevent sticking. (“Smooth” is not absolute. This dough is roughly textured and will never get as smooth as a plain wheat-bread dough.)
4. Form dough into ball, place in mixing bowl sprayed with non-stick cooking spray, cover with damp cloth and let rise until doubled.
5. Punch down risen dough, turn out onto floured board, and form into loaf. Place in baking dish, cover with damp cloth, set in warm place and let rise for 20 to 30 minutes.
6. Just before baking, score the top of the loaf, brush lightly with 2% milk, and sprinkle with uncooked rolled oats. Bake at 350°F for 30 to 40 minutes, until browned. Loaf is done if it sounds hollow when pinged with a finger or gently knocked.
7. Turn loaf out of baking dish onto cooling rack. Allow to cool for 5 minutes before trying to slice.

Makes 1 loaf.

Note 1: I scald milk for a single loaf of bread by microwaving on high using the “beverage” setting at 1 cup.

Note 2: the second rising is not meant to allow the loaf to reach its full height. It should “pop” in the hot oven when the gas created by the yeast in the second rising expands as it heats.