Potato Bread
User Reviews
4.7
351 reviews
Excellent
Potato Bread
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Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.
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Ingredients
- 1/4 cup warm water (110-115ºF) 2 ounces
- 1 cup 2% milk warmed to 110-115ºF, 8 ounces
- 1 package instant yeast (or active dry yeast), 7 grams
- 1/4 cup granulated sugar 50 grams
- 1 large egg at room temperature
- 1 teaspoon salt 4 grams
- 1/2 cup mashed potatoes 105 grams
- 1/4 cup salted butter melted, 2 ounces
- 4 cups bread flour 520 grams
Instructions
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer. Sprinkle the yeast over the liquids. Allow it to sit for 2-3 minutes until it is slightly frothy. 1/4 cup warm water (110-115ºF), 1 cup 2% milk, 1 package instant yeast
- Add the sugar, egg, salt, potatoes, butter and flour. 1/4 cup granulated sugar, 1 large egg, 1 teaspoon salt, 1/2 cup mashed potatoes, 1/4 cup salted butter, 4 cups bread flour
- Use the paddle attachment to mix the ingredients just until combined. Allow the dough to rest for 5 minutes.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel. Set the bowl in a warm place until the dough has nearly doubled (about 30 minutes).
- Divide the dough in two and shape into two loaves. Place the dough into two greased 9x5 loaf pans.
- Cover the pans and put them in a warm place, allowing the dough to rise again white the oven is preheating to 350ºF.
- If you want a golden brown top, whisk together one egg and a tablespoon of water. Brush this egg wash over the top of the loaves before baking.
- Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
- Remove the bread from the pans and allow the loaves to cool on a wire rack.
Notes
- To make mashed potatoes, peel about 2 Russet potatoes, then cut them into chunks. Boil them in a small saucepan until they are fork tender, about 20 minutes. Drain off any water (or save the potato water to use in this recipe!). Mash the potatoes and allow them to cool before adding to the recipe.
- I have not tried this bread with gluten-free flours.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the bread being cut into 10 pieces each, with 1 serving being 1 bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
146mg
(6%)
Potassium
69mg
(2%)
Sugar
3g
(6%)
Vitamin A
105IU
(2%)
Vitamin C
0.6mg
(1%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 146mg | 6% |
| Potassium | 69mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
351 reviews
Excellent
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