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What would be the bracha on "bread" that had mashed fruit or vegetable kneaded into the dough, but tastes like bread? For example, if you mashed a few potatoes into the dough, then the bread will still look and taste very much like regular bread after it's done. Is using mashed fruits/vegetables different than making bread out of fruit juicesmaking bread out of fruit juices?

(Note: the link above is to an answer because the question was not about fruit juices in general, but the answer is)

What would be the bracha on "bread" that had mashed fruit or vegetable kneaded into the dough, but tastes like bread? For example, if you mashed a few potatoes into the dough, then the bread will still look and taste very much like regular bread after it's done. Is using mashed fruits/vegetables different than making bread out of fruit juices?

(Note: the link above is to an answer because the question was not about fruit juices in general, but the answer is)

What would be the bracha on "bread" that had mashed fruit or vegetable kneaded into the dough, but tastes like bread? For example, if you mashed a few potatoes into the dough, then the bread will still look and taste very much like regular bread after it's done. Is using mashed fruits/vegetables different than making bread out of fruit juices?

(Note: the link above is to an answer because the question was not about fruit juices in general, but the answer is)

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Bread with fruit baked into it

What would be the bracha on "bread" that had mashed fruit or vegetable kneaded into the dough, but tastes like bread? For example, if you mashed a few potatoes into the dough, then the bread will still look and taste very much like regular bread after it's done. Is using mashed fruits/vegetables different than making bread out of fruit juices?

(Note: the link above is to an answer because the question was not about fruit juices in general, but the answer is)