Maine Potato Bread
Soft, hearty, and irresistibly fluffy, Maine Potato Bread is a homemade loaf that combines the magic of mashed russet potatoes with the comforting aroma of freshly baked bread. Perfectly golden on the outside with a tender crumb inside, this recipe leverages the natural moisture and starch from potatoes to create a bread that stays soft and fresh for days. Infused with a touch of butter and milk for richness and enhanced by a hint of sweetness from sugar, this versatile bread is ideal for sandwiches, toast, or simply slathered with your favorite jam. With easy-to-follow steps and classic ingredients, this recipe is a must-try for anyone who loves the deliciously rustic charm of home-baked bread. Indulge in the wholesome taste of Maine tradition in every slice!
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Recipe Information
Ingredients
- 1 cup peeled russet potatoes
- 1 cup water
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 0.5 cup milk
Instructions
Peel and dice the russet potatoes. Boil them in a pot of water until fork-tender, about 10-12 minutes. Reserve 1 cup of the potato cooking water, then drain the potatoes and mash them until smooth.
In a large mixing bowl, combine the reserved potato water (ensure it has cooled to lukewarm, about 105-110°F) with the yeast and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Add the mashed potatoes, melted butter, milk, and salt to the yeast mixture. Stir until well combined.
Gradually add the flour, one cup at a time, mixing well after each addition. Once the dough comes together, turn it onto 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 doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9x5-inch loaf pans.
Cover the loaf pans with a kitchen towel and let the dough rise again for 30-40 minutes until it has doubled in size and rises just above the edge of the pans.
Preheat your oven to 375°F (190°C). Bake the loaves for 30-40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Let the loaves cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 436.6 g | 159% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.8 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 268 mg | 21% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1690 mg | 36% | |
*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.
