This came out just about perfect. Soft and fluffy, without being crumbly or sticky.
Based on a bread machine recipe, but baked on a stone in the oven instead of in the machine, after the primary rise was done. I should have just used the dough setting, but initially had planned on letting it bake in the machine.
Original recipe can be found here: http://www.food.com/recipe/potato-bread-bread-machine-89696
1.25 cups unsweetened almond milk
1 whole egg
3 cups bread flour
2 T melted butter
3/4 tsp salt
2 tsp yeast
3 TB honey
1/3 cup sourdough starter
3/4 cup instant mashed potato flakes
Either bake in the machine, or else use the dough setting and shape into desired shape and bake in oven on stone at 350F for about 30 minutes or until lightly browned and hollow sounding when tapped on bottom. Allow to cool on a rack before slicing.