No Yeast Potato Bread
User Reviews
4.4
No Yeast Potato Bread
Description
This bread recipe uses smooth, cooled mashed potatoes combined with eggs, milk, vegetable oil, flour, baking powder, salt, and sugar. Since it contains no yeast, baking powder acts as the leavening agent. The dough is mixed until just combined and then shaped flat in a greased baking vessel and scored with a large 'X' on top before baking. The baking process takes about 45-50 minutes, with internal moisture from the potatoes contributing to tenderness.
The resulting loaf has a soft, moist crumb with a light crust. It does not require rising time, making it convenient to prepare. After baking and cooling, it can be sliced and served fresh or stored at room temperature wrapped well.
This bread can be frozen for up to six months if wrapped properly. If substituting skim or low-fat milk, adding melted butter compensates for lost fat content, maintaining moisture and flavor.
Ingredients
- 2 cups potato smooth and cooled, mashed
- 2 egg
- 3/4 cup milk whole
- 1/4 cup vegetable oil
- 3 1/2 cups flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt fine sea salt
- 1 tablespoon sugar
- cooking spray
Instructions
- Preheat oven to 375 degrees. Coat an 8 or 9 inch cast iron pan, glass casserole dish or round cake pan with cooking spray. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the bread hook, combine mashed potatoes and eggs until combined.
- Add milk and vegetable oil, blending until just combined.
- Sift together flour, baking powder, fine sea salt and sugar. Add to wet mixture.
- After dough has come together, blend or mix for an additional 1 minute.
- Turn dough into greased cooking vessel. Don't push too hard, but make sure the dough is flat, not rounded on the top. Score a large "X" in the top. Give a light dusting of cooking spray to the top of the bread.
- Bake for 45-50 minutes. If the top starts to brown too much, loosely cover with a leaf of aluminum foil.
- Remove and allow to cool before turning out of the baking dish. Wait for bread to nearly cool fully before slicing.
- Store wrapped well at room temperature. Bread is best enjoyed within 3 days of baking.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Wrap bread well to freeze for up to 6 months for convenient storage.
- If using skim or low-fat milk, add 1 tablespoon melted butter to maintain bread moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 268mg | 11% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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