Potato Bread
User Reviews
4.7
Potato Bread
Description
The Potato Bread recipe begins with proofing yeast in warm milk and water to activate it. Mashed potatoes are incorporated along with sugar, egg, salt, butter, and bread flour to form a dough. Initial mixing is done with a paddle attachment, followed by kneading with a dough hook to develop gluten and create a slightly sticky but elastic dough. After resting and rising until nearly doubled, the dough is divided, shaped into loaves, and baked in loaf pans. The potatoes contribute to a moist texture with a tender crumb distinct from typical white bread. The bread is versatile and can be used as sandwich bread or toasted for breakfast.
Preparing the mashed potatoes involves boiling peeled potato chunks until tender, then mashing and cooling. The recipe notes that the nutritional values are approximate and includes guidance on ingredient brand differences. Although not tested with gluten-free flours, the recipe suggests the importance of using bread flour for structure.
Ingredients
- 1/4 cup water 2 ounces, warm (110-115ºF
- 1 cup milk warmed to 110-115ºF, 8 ounces, 2%
- 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 potato 105 grams, mashed
- 1/4 cup butter melted, 2 ounces, salted
- 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
- Prepare mashed potatoes by boiling peeled Russet potatoes until tender, then mash and cool before mixing into the dough.
- Store homemade bread for best freshness; calories estimates are approximate and vary by ingredients used.
- Gluten-free flour substitutions have not been tested; bread flour is recommended for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
