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In a large bowl, mix the flour, potato protein, salt and baking powder.
Add the milk and melted butter and stir well to mix. The dough should be soft and smooth.
Place the dough in a greased loaf tin and bake in a preheated oven at 180°C for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and leave to cool in the tin for a few minutes. Then remove the bread from the tin and leave to cool completely on a wire rack.
Serve the bread warm, buttered or with your favourite topping.
The potato protein bread will keep fresh for a few days at room temperature or you can freeze it for later use.
If you want the bread to have a crispy crust, you can sprinkle the surface with a little water before baking.
You can also add seeds, nuts or spices to the dough before baking to vary the taste of the bread.