Old Tyme Potato Bread
Transport your taste buds back in time with this Old Tyme Potato Bread recipe, a hearty and delightful blend of nostalgic flavors and rustic textures that make for the ultimate homemade bread experience. Featuring creamy russet potatoes as the secret ingredient, this bread boasts a soft, tender crumb and subtly earthy flavor that sets it apart. The dough is enriched with milk, butter, and a touch of sugar, ensuring a rich, slightly sweet bread perfect for sandwiches, breakfast toast, or simply enjoying with a pat of butter. The recipe’s use of reserved starchy potato water adds an extra depth of flavor while aiding in a perfect rise, resulting in golden, pillowy loaves freshly baked in your own kitchen. Whether you're craving warm comfort food or looking to master traditional bread-making techniques, this recipe delivers artisanal results with just a bit of time and care. Perfectly crispy on the outside and irresistibly soft inside, Old Tyme Potato Bread brings wholesome, homemade goodness to your table!
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Recipe Information
Ingredients
- 2 medium russet potatoes
- 1 cup water
- 5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 2 teaspoons salt
- 0.5 cup milk
- 1 large egg
Instructions
Peel and cut the russet potatoes into large chunks. Boil them in a medium saucepan until they are tender, about 15-20 minutes. Reserve 1 cup of the potato cooking water and drain the rest. Mash the potatoes until smooth without adding any additional liquid or fat.
In a small bowl, heat the reserved potato water until it's warm (about 110°F). Stir in granulated sugar and active dry yeast. Let this mixture sit until foamy, about 5 minutes.
In a large mixing bowl, combine the mashed potatoes, softened butter, milk, and egg. Mix until well blended. Add in the yeast mixture and stir to combine.
Gradually add the all-purpose flour and salt to the potato mixture, stirring until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. If the dough is sticky, add more flour, a little at a time.
Place the kneaded dough in a large greased bowl, covering it with a damp cloth. Allow the dough to rise in a warm, draft-free location until it has doubled in size, about 1 to 1.5 hours.
Punch down the risen dough and divide it in half. Shape each half into a loaf and place each loaf in a greased 9x5 inch loaf pan.
Cover the loaves with a cloth and let them rise again in a warm place until doubled, about 30-45 minutes.
Preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 35-40 minutes, or until the breads are golden brown and sound hollow when tapped.
Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Turn them out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 568.0 g | 207% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 36.4 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 337 mg | 26% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2994 mg | 64% | |
*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.
