Potato Bread

Potato bread is a delicious type of bread that incorporates cooked potatoes into the dough, giving it a soft, moist texture and a subtle sweetness. It’s popular in many cultures and can be enjoyed plain, with butter, or used for sandwiches.

Tips for Making the Best Potato Bread

Choose the Right Type of Potato: Russet or Yukon Gold potatoes work well because they have a good balance of starch and moisture.

Use Cooked, Mashed Potatoes: Ensure your potatoes are fully cooked and mashed smoothly. This adds moisture and tenderness to the bread.

Adjust Flour Amounts: Potato adds moisture, so you might need slightly less flour than in regular bread recipes. Add gradually to get the right dough consistency.

Incorporate Properly: Mix the mashed potatoes thoroughly with the other ingredients to ensure even distribution.

Use Warm Liquids: Warm water or milk helps activate the yeast and encourages a good rise.

Allow for Extra Rising Time: The moisture from potatoes can slow down the rising process, so give the dough extra time to double in size.

Add Flavorings: Consider adding herbs, garlic, or cheese to enhance the flavor of your potato bread.

Bake at the Right Temperature: Usually, 375 to 400 degrees F (190 C to 200 degrees C) works well. Keep an eye on the crust to prevent burning.

Steam or Cover While Baking: To keep the crust soft and moist, you can cover the bread with foil for part of the baking or mist with water. Do this only if you don’t want crusty bread!

Cool Properly: Let the bread cool on a wire rack to prevent sogginess and improve texture.

Potato Bread

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Potato bread is a delicious type of bread that incorporates cooked potatoes into the dough, giving it a soft, moist texture and a subtle sweetness.

• Prep Time: 1 hour 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 2 loaves 1x
• Category: Bread
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 medium potato, peeled and diced 1 1/2 cups water 2 (1/4 ounce) packages active dry yeast (5 level teaspoons) 1/2 cup warm water (110 to 115 degrees F) 1 cup warm milk (110 to 115 degrees F) 2 tablespoons butter, softened 2 tablespoons granulated sugar 2 teaspoons salt 6 1/2 to 7 1/2 cups all-purpose flour Additional all-purpose flour

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Instructions

1. Place potato and 1 1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside.
2. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9 x 5 inch loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Heat oven to 375 degrees F.
6. Sprinkle loaves lightly with additional flour.
7. Bake for 35 to 40 minutes or until golden brown.
8. Remove bread from pans to cool on a wire rack.

Notes

Photo credit: (c) Can Stock Photo / tycoon