This Potato Bread recipe makes a smooth and fluffy loaf of do-it-yourself bread good for sandwiches or serving with soup.
What’s Potato Bread?
Though there are lots of forms of potato bread, this model is much like white bread however sturdier and excellent for gourmand sandwiches or recent from the oven with a thick smear of do-it-yourself honey butter.
- Taste: Mushy, fluffy, and barely buttery with a touch of sweetness—good for sandwiches or toasting!
- Really helpful Instruments: Stand mixer with a dough hook, loaf pans, and a kitchen thermometer to examine water temp.
- Serving Strategies: Slather with butter, make a next-level sandwich, or serve alongside soup!
- Yield: Makes two smooth and fluffy loaves.
- Freezing: Let cool fully, wrap tightly, and freeze for as much as 6 weeks. Thaw at room temperature and revel in!
Ingredient Suggestions For Potato Bread
- Potatoes: Use Russet potatoes or baking potatoes due to their excessive starch content material. Different varieties will work, together with leftover mashed potatoes with out added moisture.
- Yeast: This recipe makes use of energetic dry yeast and has not been examined with different kinds of yeast.
- Flour: Common all-purpose white flour creates the perfect texture and taste when paired with starchy potatoes.
- Sugar/Butter/Milk: Full-fat milk and butter add in taste, shade, and assist with the rise of the dough.
PRO TIP: Warmth the milk till tiny bubbles kind alongside the perimeters of the pot, then take away from the warmth. That is referred to as scalding and whereas non-compulsory, ends in a greater rise.
How one can Make Potato Bread
- Put together potatoes and scald the milk (full recipe under).
- Whisk potato water with sugar and add yeast.
- In a mixer mix potatoes, milk, butter, salt, flour, and the yeast combination. Knead.
- Cowl and permit the dough to rise. Add to loaf pans and rise once more.
- Bake till the tops are golden brown. Cool earlier than slicing.
Storage
Retailer in an hermetic container on the counter. For longer storage, potato bread may be refrigerated. Freeze a cooled loaf or slices for as much as 6 weeks in zippered baggage. Use leftover potato bread to make do-it-yourself breadcrumbs or croutons.
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Potato Bread
Selfmade potato bread seems completely mild & fluffy each time!
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Mash Potatoes
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Peel potatoes and lower into 1-inch chunks. Place in a saucepan and add water to cowl 1-inch above the potatoes. Convey to a boil, cut back warmth to a simmer, and cook dinner till potatoes are tender. Reserve 1 cup of the potato water and let cool barely.
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Drain potatoes nicely and mash till very easy, cool barely. You may want 1 cup of mashed potatoes.
Scald the Milk
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In the meantime, place the milk in a saucepan and warmth simply till the milk varieties bubbles alongside the facet of the pot or till it reaches 181°F on a thermometer. Enable the milk to chill to 105-110°F (it ought to be heat however not likely scorching).
Put together the Dough
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Mix the reserved heat potato water (1 cup) with sugar. Sprinkle yeast over prime and let sit for 10 minutes or till foamy.
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In a big bowl or a mixer with a dough hook, mix mashed potatoes, heat milk, melted butter, salt, 4 ½ cups of flour, and the yeast combination. Combine on medium-low till mixed.
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Proceed including flour, a bit at a time till the dough pulls away from the bowl. Enable to knead within the mixer on low till easy and shiny, about 5-7 minutes.
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Place in a greased bowl and canopy with a kitchen towel. Relaxation in a heat place till doubled in dimension, about 1 hour.
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Divide dough in half, place every half right into a greased (or parchment-lined) 9×5 loaf pan. Enable to rise till doubled, about 45 minutes.
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Whereas the dough is rising, preheat the oven to 350°F.
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Bake the bread till golden on prime, about 45-55 minutes.
Notes
Scalding milk means it’s heated just under boiling. I take advantage of an instant-read thermometer however in the event you don’t have one, warmth the milk simply till small bubbles kind alongside the perimeters of the pot. As quickly as you see small bubbles on the facet, take away it from the warmth. Scalding the milk helps the bread rise higher because it denatures a number of the proteins.
If the bread begins to brown an excessive amount of, loosely cowl with foil.
Leftover potato bread will hold in wrapped within the fridge for five days. It may be frozen and can hold within the freezer for six weeks.
Energy: 175 | Carbohydrates: 32g | Protein: 5g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 7mg | Sodium: 318mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Bread
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Recipe barely tailored Knott, Opal. “Potato Yeast Bread”. Recipe. Favourite Japanese Star Recipes. Nashville, TN, 1968. 311. Print.
