Potato Bread
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Potato Bread
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This may be the perfect sandwich bread! This Potato Bread is made with mashed potatoes which make for a loaf of bread that is sturdy, yet soft and fluffy.
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Ingredients
- 12 oz potatoes peeled and cut into chunks
- 4 cups water
- 1 tablespoon plus 1 teaspoon salt
- 2 teaspoons active dry yeast
- 7 1/2 cups to 8 1/2 cups all-purpose flour
- 1 tablespoon unsalted butter softened
Instructions
- Place the potatoes in a saucepan and cover with the 4 cups of water. Bring to a boil, then add 1 teaspoon of the salt and cook, halfway covering the pan, until the potatoes are very tender.
- Drain the potatoes, but save the water you boiled the potatoes in. Mash the potatoes well. (If you have a food mill or potato ricer, this would be a good time to use it. You want the potatoes to be very smooth.)
- Measure the reserved potato water. You’ll need 3 cups of water, so if you are short, add more water to equal 3 cups.
- Place the mashed potatoes and the 3 cups of water in a large bowl or in the bowl of a stand mixer. Let it cool until it is lukewarm - between 70ºF and 80ºF.
- Once the potato mixture has cooled to lukewarm, stir in the yeast. Let the mixture sit for 5 minutes.
- Stir 2 cups of flour in plus the remaining 1 tablespoon of salt, then let the mixture sit another 5 minutes.
- Add the softened butter and 1 more cup of flour. Mix to combine, then mix in another 2 cups of the all-purpose flour. Mix until fully incorporated.
- If using a mixer, switch to the dough hook and continue to add flour, letting the dough mix well, until the dough is very soft. You will need to add between 1 1/2 to 2 1/2 cups more flour. Knead the dough for 6-8 minutes.
- If making by hand, pour the dough out onto a generously floured surface. Knead the dough, adding flour as you do, until the dough is very soft. The dough will start out very sticky, so you may need a dough scraper to keep the surface clean. Once the dough is not too sticky to knead, knead the dough for about 10 minutes.
- Once the dough is mixed, place it in a large bowl that has been oiled. Turn to coat, then cover and let the dough rise until doubled in volume, about 2 hours.
- Once risen, turn the dough out onto a floured surface and knead for a few minutes. Divide the dough into 2 equal portions.
- Spray 2 9x5-inch loaf pans with nonstick cooking spray and set aside.
- Working with one portion of dough at a time, roll the dough out into a large rectangle or oval, about 12x8-inches. Roll the dough to form a loaf. Pinch the seams together and tuck the ends under. Place in one of the prepared loaf pans. Repeat with the second half of the dough.
- Cover with plastic wrap that has been sprayed with nonstick cooking spray and let it rise until puffy, about 45 minutes.
- Preheat the oven to 350ºF. Place the loaves in the oven and bake until golden brown with an internal temperature between 190º and 200ºF, about 45 minutes.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1slice
Calories
117kcal
(6%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
1mg
(0%)
Sodium
303mg
(13%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Nutrition Facts
Serving: 2loaves, 16 slices each
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 117kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 303mg | 13% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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