Potato Bread
User Reviews
4.9
Potato Bread
Description
This recipe uses peeled, boiled, and mashed russet potatoes combined with reserved potato cooking water and scalded whole milk heated just below boiling. Active dry yeast is proofed in the warm potato water with sugar. The mashed potatoes, milk, melted butter, salt, and part of the flour are mixed with the yeast mixture to form a dough, which is kneaded by hand or mixer. Additional flour is added until the dough becomes workable.
The resulting dough leverages the starches and moisture from both mashed potatoes and their cooking water for softness. Scalding the milk denatures proteins that improve bread rise and texture. Proper kneading and the yeast’s activity produce two loaves with a fine soft crumb when baked.
Potato Bread is versatile for sandwiches or toasted slices. It can brown quickly in the oven, in which case loosely covering with foil can prevent over-darkening. Leftover bread keeps for several days refrigerated or can be frozen for longer storage.
This recipe makes two loaves with about 12 slices each.Scald milk by heating just until bubbles form along the pot sides, then cool to 105-110°F for yeast activation.Cover bread loosely with foil if it browns too quickly during baking.Refrigerate leftover bread for up to 5 days or freeze for up to 6 weeks.
Ingredients
- 12 ounces russet potato or baking potatoes, about 2 medium + 1 cup of potato water
- 2 cups milk whole
- 1 tablespoon granulated sugar
- 2 packets active dry yeast or 4 ½ teaspoons
- ¼ cup butter melted
- 1 tablespoon salt
- 7 to 8 cups all-purpose flour
Instructions
Mash Potatoes
- Peel potatoes and cut into 1-inch chunks. Place in a saucepan and add water to cover 1-inch above the potatoes. Bring to a boil, reduce heat to a simmer, and cook until potatoes are tender. Reserve 1 cup of the potato water and let cool slightly.
- Drain potatoes well and mash until very smooth, cool slightly. You'll need 1 cup of mashed potatoes.
Scald the Milk
- Meanwhile, place the milk in a saucepan and heat just until the milk forms bubbles along the side of the pot or until it reaches 181°F on a thermometer. Allow the milk to cool to 105-110°F (it should be warm but not really hot).
Prepare the Dough
- Combine the reserved warm potato water (1 cup) with sugar. Sprinkle yeast over top and let sit for 10 minutes or until foamy.
- In a large bowl or a mixer with a dough hook, combine mashed potatoes, warm milk, melted butter, salt, 4 ½ cups of flour, and the yeast mixture. Mix on medium-low until combined.
- Continue adding flour, a bit at a time until the dough pulls away from the bowl. Allow to knead in the mixer on low until smooth and glossy, about 5-7 minutes.
- Place in a greased bowl and cover with a kitchen towel. Rest in a warm place until doubled in size, about 1 hour.
- Divide dough in half, place each half into a greased (or parchment-lined) 9x5 loaf pan. Allow to rise until doubled, about 45 minutes.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread until golden on top, about 45-55 minutes.
Notes
- This recipe makes two loaves with about 12 slices each.
- Scald milk by heating just until bubbles form along the pot sides, then cool to 105-110°F for yeast activation.
- Cover bread loosely with foil if it browns too quickly during baking.
- Refrigerate leftover bread for up to 5 days or freeze for up to 6 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175 | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 318mg | 13% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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