This Potato Bread recipe makes a mushy and fluffy loaf of do-it-yourself bread good for sandwiches or serving with soup.
What’s Potato Bread?
Though there are lots of varieties of potato bread, this model is just like white bread however sturdier and excellent for connoisseur sandwiches or recent from the oven with a thick smear of do-it-yourself honey butter.
- Taste: Smooth, fluffy, and barely buttery with a touch of sweetness—good for sandwiches or toasting!
- Really helpful Instruments: Stand mixer with a dough hook, loaf pans, and a kitchen thermometer to verify water temp.
- Serving Ideas: Slather with butter, make a next-level sandwich, or serve alongside soup!
- Yield: Makes two mushy and fluffy loaves.
- Freezing: Let cool utterly, wrap tightly, and freeze for as much as 6 weeks. Thaw at room temperature and revel in!
Ingredient Suggestions For Potato Bread
- Potatoes: Use Russet potatoes or baking potatoes due to their excessive starch content material. Different varieties will work, together with leftover mashed potatoes with out added moisture.
- Yeast: This recipe makes use of energetic dry yeast and has not been examined with other forms of yeast.
- Flour: Common all-purpose white flour creates the very best texture and taste when paired with starchy potatoes.
- Sugar/Butter/Milk: Full-fat milk and butter add in taste, shade, and assist with the rise of the dough.
PRO TIP: Warmth the milk till tiny bubbles kind alongside the edges of the pot, then take away from the warmth. That is known as scalding and whereas non-compulsory, leads to a greater rise.
The best way to Make Potato Bread
- Put together potatoes and scald the milk (full recipe beneath).
- Whisk potato water with sugar and add yeast.
- In a mixer mix potatoes, milk, butter, salt, flour, and the yeast combination. Knead.
- Cowl and permit the dough to rise. Add to loaf pans and rise once more.
- Bake till the tops are golden brown. Cool earlier than slicing.
Storage
Retailer in an hermetic container on the counter. For longer storage, potato bread might be refrigerated. Freeze a cooled loaf or slices for as much as 6 weeks in zippered luggage. Use leftover potato bread to make do-it-yourself breadcrumbs or croutons.
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Potato Bread
Do-it-yourself potato bread seems completely gentle & fluffy each time!
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Mash Potatoes
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Peel potatoes and minimize into 1-inch chunks. Place in a saucepan and add water to cowl 1-inch above the potatoes. Convey to a boil, scale back warmth to a simmer, and cook dinner till potatoes are tender. Reserve 1 cup of the potato water and let cool barely.
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Drain potatoes properly and mash till very clean, cool barely. You may want 1 cup of mashed potatoes.
Scald the Milk
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In the meantime, place the milk in a saucepan and warmth simply till the milk kinds bubbles alongside the facet of the pot or till it reaches 181°F on a thermometer. Enable the milk to chill to 105-110°F (it must be heat however probably not scorching).
Put together the Dough
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Mix the reserved heat potato water (1 cup) with sugar. Sprinkle yeast over high and let sit for 10 minutes or till foamy.
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In a big bowl or a mixer with a dough hook, mix mashed potatoes, heat milk, melted butter, salt, 4 ½ cups of flour, and the yeast combination. Combine on medium-low till mixed.
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Proceed including flour, a bit at a time till the dough pulls away from the bowl. Enable to knead within the mixer on low till clean and shiny, about 5-7 minutes.
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Place in a greased bowl and canopy with a kitchen towel. Relaxation in a heat place till doubled in dimension, about 1 hour.
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Divide dough in half, place every half right into a greased (or parchment-lined) 9×5 loaf pan. Enable to rise till doubled, about 45 minutes.
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Whereas the dough is rising, preheat the oven to 350°F.
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Bake the bread till golden on high, about 45-55 minutes.
Notes
Scalding milk means it’s heated slightly below boiling. I take advantage of an instant-read thermometer however for those who don’t have one, warmth the milk simply till small bubbles kind alongside the edges of the pot. As quickly as you see small bubbles on the facet, take away it from the warmth. Scalding the milk helps the bread rise higher because it denatures among the proteins.
If the bread begins to brown an excessive amount of, loosely cowl with foil.
Leftover potato bread will maintain in wrapped within the fridge for five days. It may be frozen and can maintain within the freezer for six weeks.
Energy: 175 | Carbohydrates: 32g | Protein: 5g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 7mg | Sodium: 318mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.
Course Bread
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Recipe barely tailored Knott, Opal. “Potato Yeast Bread”. Recipe. Favourite Japanese Star Recipes. Nashville, TN, 1968. 311. Print.
