Farmhouse Potato Bread
Rustic, soft, and irresistibly comforting, Farmhouse Potato Bread is a timeless recipe that brings homestyle flavor to your kitchen. Made with creamy mashed Russet potatoes and enriched with butter, egg, and a touch of sugar, this bread features an ultra-moist texture and a subtle hint of sweetness. The secret to its uniquely tender crumb? The starchy water from boiling the potatoes, which adds depth and softness to every bite. With its golden crust and fluffy interior, this bread is perfect for sandwiches, toasting, or enjoying fresh from the oven with a pat of butter. Easy enough for novice bakers yet satisfying for seasoned bread enthusiasts, this wholesome loaf is a celebration of simple ingredients and traditional techniques. Bake up the ultimate comfort food and fill your home with the irresistible aroma of freshly baked bread.
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Recipe Information
Ingredients
- 200 grams Russet potatoes
- 240 ml Water (from boiling potatoes)
- 60 grams Unsalted butter
- 50 grams Granulated sugar
- 2.25 teaspoons Active dry yeast
- 500 grams All-purpose flour
- 2 teaspoons Salt
- 1 large Egg
- 30 ml Milk (for brushing, optional)
Instructions
Peel and dice the potatoes into uniform chunks. Boil them in salted water until tender, about 10-12 minutes.
Drain the potatoes, reserving 240ml of the cooking water. Mash the potatoes until smooth and allow them to cool slightly.
In a large mixing bowl, combine the reserved warm potato water (about 40°C), sugar, and active dry yeast. Let sit for 5-10 minutes until the mixture is frothy.
Stir in the mashed potatoes, unsalted butter, egg, and salt, mixing until well combined.
Gradually add the flour, about 100 grams at a time, mixing thoroughly after each addition. Once it becomes too difficult to stir, turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf or two smaller loaves. Place in a greased loaf pan, cover, and let rise again for about 30-40 minutes, or until doubled.
Preheat the oven to 190°C (375°F). If desired, brush the top of the loaf with milk for a shinier crust.
Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the pan and allow to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 55.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 177 mg | 14% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1929 mg | 41% | |
*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.
