This potato bread recipe makes a soft and fluffy homemade bread that is perfect for sandwiches or with soups.
What is potato bread?
Despite multiple types of potato bread, this version is similar to white bread but is stronger and perfect for gourmet sandwiches, or in the oven with thick homemade honey butter.
- smell: Soft, fluffy, slightly buttery with a hint of sweetness – a perfect sandwich or toast!
- Recommended tools: Desktop mixer with dough hook, bread tray and kitchen thermometer to check the water temperature.
- Suggestions: Butter, make a next-grade sandwich, or serve with soup!
- yield: Make two soft and fluffy breads.
- freezing: Let cool completely, tightly wrapped, freeze for up to 6 weeks. Thaw at room temperature and enjoy!
Ingredient tips for potato bread
- potato: Because of its high starch content, use Russet potatoes or baked potatoes. Other varieties will work, including the remaining mashed potatoes, without adding moisture.
- yeast: This recipe uses active yeast and has not been tested with other types of yeast.
- flour: The regular all-round white flour produces the best texture and flavor when paired with starchy potatoes.
- Sugar/butter/milk: Whole milk and butter add flavor, color, and help the dough rise.
Expert tips: Heat the milk until tiny bubbles form on the sides of the pan and remove from the heat. This is called a scald, and although optional, it can lead to a better rise.
How to make potato bread
- Prepare potatoes and boil milk (Full recipe below).
- Stir the potato water with sugar and add the yeast.
- In a mixer, mix together the potatoes, milk, butter, salt, flour and yeast mixture. rub.
- Cover and let the dough rise. Add to the bread plate and rise again.
- Bake until the top turns golden. Cool before slicing.
Storage
Store in sealed containers on the counter. For longer storage, the potato bread can be refrigerated. Freeze the cooled bread or slices into zippered bags for up to 6 weeks. Use the remaining potato bread to make homemade bread or bread crumbs.
More bread recipes
Do you like this homemade potato bread? Leave a comment and rate it below.
Potato Bread
Every time the homemade potato bread becomes very lightweight!
Prevent the screen from becoming dark
Mashed potatoes
-
Peel the potatoes and cut into 1-inch pieces. Add to the pot and add water to cover 1 inch above the potatoes. Bring to a boil, reduce the heat to the hot pot, and cook until the potatoes are tender. Book 1 cup potato water Then cool slightly.
-
Raise the potatoes well and mash until very smooth and slightly cool. You need 1 cup mashed potatoes.
Pork milk
-
Meanwhile, place the milk in the pan and heat it until the milk forms bubbles along the sides of the pan or until it reaches 181°F on the thermometer. Let the milk cool to 105-110°F (should be warm, but not very hot).
Prepare the dough
-
Mix the reserved warm potatoes (1 cup) with sugar. Sprinkle the yeast on top and let stand for 10 minutes or until foamy.
-
In a large bowl or mixer with dough hooks, mix together mashed potatoes, warm milk, melted butter, salt, 4½ cups of flour and yeast mixture. Mix medium to low until mixing.
-
Continue adding flour once, until the dough pulls away from the bowl. Let the low mixer knead until smooth and shiny, 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 the dough into half and place each half into grease (or parchment lined) in a 9Ă—5 bread pan. Allow to double, about 45 minutes.
-
When the dough rises, preheat the oven to 350°F.
-
Bake bread to top, about 45-55 minutes.
notes
Pork milk means heating under the boiling. I use an instant read thermometer, but if you don’t have one, heat the milk until the side of the pan forms along the small bubbles. Once you see small bubbles on the sides, remove them from the heat. Pork milk can help the bread raise some protein, which can increase better.
If the bread starts to turn too much brown, cover loosely with foil.
The remaining potato bread will be wrapped in the refrigerator for 5 days. It can be frozen and stored in the freezer for 6 weeks.
Calories: 175 | carbohydrate: 32g | protein: 5g | Fatty: 3g | Saturated fat: 2g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Trans fat: 1g | cholesterol: 7mg | sodium: 318mg | Potassium: 126mg | fiber: 1g | sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | calcium: 31mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course bread
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
The recipe is slightly adapted to the cake. “Potato Yeast Bread”. recipe. Favorite Oriental Star Recipe. Nashville, Tennessee, 1968. 311. print.
