Potato Bread
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Potato Bread
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This Potato Bread Recipe is a homemade bread made with mashed potatoes that can either be made from scratch or instant. The mashed potatoes give the bread a soft, moist crumb as well as the best flavor.
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Ingredients
- 3/4 cup water
- 1/2 cup whole milk
- 1/4 cup butter sliced
- 2 1/4 teaspoons (1 package) instant yeast or active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs beaten
- 1 cup mashed potatoes
- 1 teaspoon salt
- 5 1/2 cups bread flour
- 1 – 2 tablespoons vegetable oil
Instructions
- Add the water, milk, and butter to a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. It should be about 110 degrees F and the butter should be melted.
- Add the yeast to the mixture. If you’re using active-dry yeast, let it sit 5 to 10 minutes until the yeast is slightly foamy.
- Pour the mixture into a stand mixer.
- Add the sugar, eggs, mashed potatoes, and salt. Using the dough hook, mix on medium.
- While the mixer is still mixing, add in 5 1/2 cups of bread flour. Let the mixer knead the dough for 5 to 7 minutes. The dough will still be sticky.
- Add the vegetable oil to the bottom of a large bowl. Using your hand, spread the oil up the sides of the bowl.
- Turn the dough out into the oiled bowl. With the oil still on your hands, rotate the dough so it’s coated with oil.
- Cover the bowl loosely with plastic wrap and let the dough rise until doubled, about 1 hour.
- Grease two 9×5 loaf pans with nonstick baking spray.
- Punch the dough down to release the gases and divide the dough into in half.
- Shape the first piece of dough into a rectangle that’s only as wide as your 9 inch loaf pan and about 20 to 24 inches long.
- Start at the side that’s 9 inches wide, begin tightly rolling up the dough. Press the edge of the rolled up dough down into the dough that’s laying on the counter every couple of rolls to help seal it along the way.
- Once it’s completely rolled into a loaf, pinch the seams together to connect the end of the dough and the roll of dough.
- Pinch either side of the loaf of dough and fold underneath the loaf.
- Place the loaf into the greased loaf pan, seam side down.
- Repeat with the second piece of dough.
- Loosely cover the two loaf pans with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F while the dough is rising.
- Once doubled, place the loaf pans in the oven and bake for 30 to 35 minutes until the top is golden brown and when tapping on the top, it sounds hollow.
- Let it cool for about 10 minutes before turning out onto a wire rack to cool.
- Rub the top of the bread with butter while it’s still hot. This will soften the top of the bread. Let cool completely.
- Place in an airtight container or storage bag and store at room temperature.
Notes
- My microwave is 1000 watts. If your microwave is a different wattage, it may take an additional 30 to 60 seconds to warm up.
Nutrition Information
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Calories
1806kcal
(90%)
Carbohydrates
302g
(101%)
Protein
51g
(102%)
Fat
42g
(65%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
232mg
(77%)
Sodium
1474mg
(61%)
Potassium
833mg
(24%)
Fiber
10g
(40%)
Sugar
30g
(60%)
Vitamin A
1056IU
(21%)
Vitamin C
24mg
(27%)
Calcium
170mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1806 kcal
% Daily Value*
| Calories | 1806kcal | 90% |
| Carbohydrates | 302g | 101% |
| Protein | 51g | 102% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 1474mg | 61% |
| Potassium | 833mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 30g | 60% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 24mg | 27% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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