Homemade Potato Bread
Discover the comforting, homemade charm of Potato Bread—a soft, fluffy loaf that combines the richness of mashed russet potatoes with the wholesome goodness of all-purpose flour. Perfect for baking enthusiasts or anyone looking to elevate their bread-making game, this recipe features a unique blend of creamy butter, warm milk, and a touch of sweetness from granulated sugar, all brought together by active dry yeast for an irresistibly tender texture. With its golden crust and pillowy interior, this potato bread is ideal for sandwiches, toast, or simply enjoying on its own. Whether you're an experienced baker or a novice, this recipe transforms simple ingredients into a heartwarming delight. Keywords: Homemade Potato Bread, easy bread recipe, mashed potato bread, soft bread loaf, baking recipe.
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Recipe Information
Ingredients
- 250 grams Russet potatoes, peeled and cubed
- 200 ml Water
- 500 grams All-purpose flour
- 60 grams Unsalted butter, melted
- 120 ml Milk, warmed
- 50 grams Granulated sugar
- 10 grams Active dry yeast
- 10 grams Salt
Instructions
Start by boiling the peeled and cubed potatoes in 200 ml of water until they are tender, about 15-20 minutes. Drain the potatoes, reserving 120 ml of the cooking water, and mash the potatoes until smooth.
In a large mixing bowl, combine 120 ml of the reserved warm potato water with the sugar and yeast. Stir until the sugar is dissolved and let it sit for about 5 minutes, or until the mixture becomes frothy.
In a separate bowl, mix the mashed potatoes, melted butter, and warm milk until well combined.
Add the flour and salt to the yeast mixture. Then, add the potato mixture. Stir until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface, and shape it into a loaf.
Place the shaped loaf in a greased 9x5 inch loaf pan. Cover it loosely with a cloth and allow it to rise for another 30 minutes, or until the dough reaches the top of the pan.
Preheat the oven to 180°C (350°F). Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 484.9 g | 176% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 58.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 284 mg | 22% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1969 mg | 42% | |
*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.
