Originally Posted by Andy M.
I guess we can't use the cut up potato advice here...
But what about potato bread? You mean the smashed spuds won't absorb the excess salt!
Teh only thing you could do would be to triple your recipe and not add any more salt. Then you would have to knead it a long time to completely mix the dough. Like the others said, that's a lot of work. Go ahead and start over.
Maybe, if you live in a woodsy area, you could bake that bread and break it up for the critters. They may appreciate the extra salt in the winter. You might also be able to use that salty bread in a poultry dressing, using unsalted broth, more bread, onions, celery, giblets, etc., to dilute the salt content into something palatable. Good luck.
Seeeeeeya; Chief Longwind of the North