Bread flour contains gluten, which helps make the overall textures of bread lighter and fluffier like a loaf of bread should be. Since this recipe didn't specify the size of the loaf pan anywhere, I assumed that my 9×5″ loaf pan was OK. With all the artisanal breads available in the markets today, it's surprising that someone would make their own bread. We need flour and mashed potatoes for this potato bread recipe, so it's not a good idea to substitute one for the other.
While the bread is still hot in the pan, use a blunt kitchen knife and run it around the edges of the pan, between the pan and the bread to release the breads from the pan. But I haven't found freshly baked potato bread in the market yet, and making it at home is easy, especially if you have a mixer or a bread machine. When stored in an airtight container on the counter at room temperature, you can expect your loaf of potato bread to last up to a week or more.