Potato Bread
Discover the ultimate comfort food with this homemade Potato Bread recipe, a tender and flavorful loaf enriched with the creamy texture of mashed russet potatoes. Perfectly soft and slightly sweet, this bread combines pantry staples like all-purpose flour, sugar, and active dry yeast with the unique addition of starchy potato water, ensuring a moist, pillowy interior. Crafted with a straightforward process that includes kneading and two rises, this recipe yields two golden-brown loaves ideal for sandwiches, toast, or simply enjoying with a swipe of butter. Whether you're a seasoned baker or a beginner, this Potato Bread strikes the perfect balance between hearty and delicate, offering a delightful and satisfying baking experience.
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Recipe Information
Ingredients
- 2 cups Russet potatoes (peeled and cubed)
- 4 cups Water (for boiling potatoes)
- 4 tablespoons Unsalted butter
- 1 cup Whole milk (lukewarm)
- 2 tablespoons Sugar
- 2.25 teaspoons Active dry yeast
- 4.5 cups All-purpose flour
- 2 teaspoons Salt
Instructions
Peel and cube 2 cups of russet potatoes. Place them in a pot with 4 cups of water and boil until fork-tender, about 15 minutes.
Drain the potatoes, reserving 1 cup of the starchy potato water. Mash the potatoes until smooth and let cool slightly.
In a mixing bowl, combine the lukewarm reserved potato water, 2 tablespoons of sugar, and 2.25 teaspoons of active dry yeast. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the mashed potatoes, 4 tablespoons of unsalted butter, and 1 cup of lukewarm whole milk. Mix until smooth.
Add the yeast mixture to the potato mixture and stir to combine.
Slowly add 4.5 cups of all-purpose flour and 2 teaspoons of salt, one cup at a time, mixing well after each addition until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
Place the kneaded dough into a lightly greased bowl and cover with a clean towel. Let it rise in a warm place for about 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 towel and let the dough rise again for 30-40 minutes, or until the dough has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the loaves for 30-35 minutes, or until the tops are golden brown and they sound hollow when tapped.
Remove the loaves from the pans and let cool on a wire rack before slicing.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 534.5 g | 194% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 42.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 427 mg | 33% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3024 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.
