Sugar-Free Old Tyme Potato Bread
Discover the nostalgic charm of homemade bread with this delightful Sugar-Free Old Tyme Potato Bread recipe. Featuring the natural creaminess of russet potatoes, this hearty, golden loaf is soft yet sturdy, making it perfect for sandwiches, toast, or simply enjoying warm with a pat of butter. Crafted without added sugar, this bread relies on classic ingredients like mashed potatoes, milk, and butter to deliver a subtle richness while staying wholesome. The secret lies in the reserved potato cooking water, which adds moisture and an irresistible tenderness to each slice. With straightforward steps and just 30 minutes of prep time, this recipe will transform your kitchen into a cozy old-world bakery. Perfect for bakers seeking sugar-free bread options, this rustic loaf is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 1 large Russet potatoes
- 1 cup Water
- 4.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoons Salt
- 1 large Egg
- 3 tablespoons Unsalted butter
- 0.5 cup Milk
Instructions
Peel and cube the large russet potato. Place it in a pot and cover with water. Bring to a boil and cook until the potato is tender, about 10-15 minutes.
Drain the potato, reserving 1 cup of the cooking water. Mash the potato well and let it cool slightly.
In a large mixing bowl, combine 4.5 cups of all-purpose flour, 2.25 teaspoons of instant yeast, and 1 teaspoon of salt. Stir these dry ingredients together.
Add the mashed potato and 1 large egg to the flour mixture.
Melt 3 tablespoons of unsalted butter and add it to the flour mixture along with 0.5 cups of milk and the reserved 1 cup of potato cooking water. The mixture should be warm, not hot, to avoid killing the yeast.
Beat the mixture until it is well combined using a stand mixer fitted with a dough hook, or knead by hand on a floured surface for about 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a loaf and place it in a lightly greased 9x5-inch loaf pan.
Cover the loaf with a towel and let it rise again until nearly doubled, about 30-45 minutes.
Preheat your oven to 375°F (190°C) towards the end of the second rise.
Bake the bread in the preheated oven for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 487.4 g | 177% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 10.7 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 323 mg | 25% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2608 mg | 55% | |
*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.
