I'll bet the bakery bread is made with instant mashed potatos.
You can sub some potato flour for about 1/5 of the bread flour in a recipe....no more because it won't rise as it has no gluten.
Linda C

Source: Gluten-Free 101 - by Carol Fenster, Ph.D.

Potato Flour: Made from whole potatoes that have been cooked and ground, this heavy flour is seldom used in large quantities for baking. In small quantities, it balances flour blends by adding weight, body, and "chewiness," e.g., in cookies and yeast breads. Like tapioca flour, it hardens the crust of baked goods. (Grainlady note: it does NOT substitute measure for measure for potato flakes.)

Potato Starch: Made from only the starch of potatoes (not the whole potato), this fine, white powder lightens baked goods. Because it may lump during storage, whisk before using.

Here are a couple King Arthur Flour recipes using potato flour:
Pain de Mie -
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R365

100% Whole Wheat Pain de Mie - I like this recipe for making in my Pullman Pan.
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1169476539238

Hope that helps.

-Grainlady

Thanks for turning me on to the King Arthur Flour site. What a treasury of recipes.

One of the potato flour recipes is for pain de mie - a new one on me. I've never seen a pan like that in the store. I'm tempted to order one from King Arthur FLour. But at $44, I may try to make do with some other pan - like my fish poacher. Carmellia

As with most types of breads, there is appropriate bakeware or baking techniques for them and a pullman pan is the best tool for making sandwich breads. So why choose a pullman (Pain de Mie) pan...

1. If you are having trouble converting your family to homemade breads, the pullman pan loaf is like a commercial loaf of sandwich bread. Excellent choice for those "crust haters". This is the pan that helped us transition to ALL homemade bread. I haven't purchased commercial bread for many years now thanks to the pullman pans.

2. Sandwich breads are designed FOR sandwiches. They are crustless, square, and the close grain of the crumb is perfect for slicing (especially if slicing it in thin slices). It packs well in lunches and doesn't fall apart when held in your hands. No more old-fashioned crusty bread...

I make at least one pullman pan loaf every week - usually a 1-pound loaf (100% whole wheat with multi-grain cereal) - because hubby takes sandwiches in his lunch at least 3 days a week. I have the 2-pound loaf size too, which works well when we have a house full of family or friends visiting and sandwiches are the go-to choice for lunches. I also make the 2-pound loaf and use half and freeze the other half - it just depends on how much dough I've made and what other uses I have for it.

I can make a 1-pound pullman pan loaf and 6 sticky pecan rolls in jumbo muffin tins (or 12- mini-pecan rolls) from a 2-pound recipe of enriched dough. Or, instead of pecan rolls, an 8-inch pan of dinner rolls, or 6 hot dog buns, or 6 hamburger/sandwich buns... One baking day with more options than just a loaf of bread.

One word of caution when using a pullman pan. Be sure to scale (weigh) the dough and only use the amount suggested for the pan. If you add too much dough, it will seep out any cracks available into "ribbons" of burned bread during baking. You'll have a nice mess on your hands - speaking from experience.... ;-).

-Grainlady

I'd never heard of a pullman pan until you mentioned it here, so I had to go look it up. But could you please clarify (not trying to hijack this thread, just need a bit of help understanding) ... what size pullman pan is a 1-lb pan, and what size is a 2-lb pan???

DonnaR/CA

Pullman pans - I purchased my Chicago Metallic pullman pans from King Arthur Flour. I don't think they carry the 1-pound size anymore.

2-pound size - 4-5 cups flour in the recipe
pan size - 13"x4"x4"

1-pound size - 3-3-1/4 cups flour in the recipe
pan size - 9"x4"x4"

Professional size - 16"x4"x4" (there are other sizes available)

King Arthur Flour Instructions:
You shape the dough into a flat-topped log to fit the well-greased pan (you grease the lid, too). Place the lid on and leave open a couple inches and cover the opening with plastic wrap. Allow the dough to rise until it's just below the lip of the pan. Carefully close the lid and let it rest an additional 10 minutes while you preheat your oven to 350°F.

Place the lidded pan in the oven, and bake the bread for 25 minutes. Remove the lid and bake for an additional 10 minutes, or until the loaf registers 190°F using an instant-read thermometer. Remove the loaf from the oven, allow it to rest 10 minutes, then turn it out of the pan.

-Grainlady