Herbed Potato Bread

2 1/4 t instant yeast 

1 cup warm water

1 t sugar or pure maple syrup

2 T oil

2 t salt

1 c cold mashed potatoes

1 c milk, warmed

4 c bread flour, plus more for kneading

1 c wheat bread flour

2 T minced fresh chives or fresh rosemary

In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatoes, stir in the warmed milk. Add about half the flour, stirring to combine, work in the remaining flour to form stiff dough. Transfer to a lightly floured board. Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours. Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives or rosemary, and knead until the dough is elastic and the chives or rosemary are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes. Preheat the oven to 400′F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.