Double Garlic Potato Bread
Elevate your bread-baking game with this irresistibly flavorful Double Garlic Potato Bread! This recipe marries the creamy softness of mashed Russet potatoes with the rich, caramelized notes of roasted garlic, enhanced by a touch of garlic powder for a bold, double dose of savory goodness. The addition of milk, butter, and mashed potatoes creates a luxuriously soft texture, while the roasted garlic infuses every slice with aromatic depth. Perfectly golden and brushed with an egg wash for a glossy finish, this artisan-style loaf is as visually stunning as it is delicious. Ideal as a side for soups and stews, a base for hearty sandwiches, or simply enjoyed warm with butter, this bread is guaranteed to become a family favorite. Whether you're a seasoned baker or a novice, this recipe combines easy-to-follow steps with extraordinary results, making it a must-try for garlic and bread enthusiasts alike! Optimize your baking repertoire with this rustic masterpiece today!
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Recipe Information
Ingredients
- 2 medium-sized Russet potatoes
- 1 Garlic bulb
- 1 cup Milk
- 4 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 4.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 Egg
Instructions
Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Let cool and squeeze out the roasted garlic cloves.
Peel the potatoes, cut them into chunks, and boil in salted water for about 15 minutes or until fork-tender. Drain the potatoes and mash them until smooth. Let cool slightly.
Warm the milk to about 110°F (43°C) and stir in the sugar and active dry yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the mashed potatoes, roasted garlic, melted butter, garlic powder, salt, and yeast mixture. Mix until well incorporated.
Gradually add the flour, 1 cup at a time, mixing well after each addition. Once the dough starts to come together, transfer it to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
While the dough is rising, preheat the oven to 375°F (190°C).
Whisk the egg with 1 tablespoon of water and brush it over the top of the loaf for a shiny finish.
Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 575.3 g | 209% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 43.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 719 mg | 55% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3686 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
