Mild, tender, and completely irresistible, this Selfmade Potato Bread is the proper sandwich loaf! Avoid wasting mashed potatoes and bake a few tasty loaves!
My mother and father went on a well being kickback within the ’70s. Carob and entire grains got here into the kitchen. My sisters and I begged for mushy Surprise bread; we didn’t perceive this section. We longed for good ol’ white sandwich bread, like this tender, sliceable Potato Bread Recipe.
Why You Should Make
Once in a while, although, my mother would decide up a loaf of fluffy potato bread from the market. These recollections had been my inspiration for this do-it-yourself potato bread made with mashed potatoes. And it was significantly top-of-the-line bread recipes I’ve made in years.
- Mashed potatoes change a number of the flour on this bread recipe, and from there some magic occurs.
- It’s tender, and fluffy with a yellow tinge from the addition of potatoes and even a delicate potato undertone.
- The addition of mashed potatoes permits this bread to remain softer and brisker longer than strange wheat bread.
- Potato bread is scrumptious for sandwiches or just smeared with butter and jam for breakfast or snacks.
Ingredient Notes:
Add these elements to your purchasing record. You’ll be set to make this marvelous loaf!
- Kitchen Staples – Sugar, Desk Salt, Butter
- Immediate Yeast – I favor Purple Star Platinum yeast
- Potatoes – Use a potato you’d use for mashed potatoes like russet or Yukon Gold, reserving the potato water to make use of within the recipe, too.
- Eggs
- All-purpose flour – I exploit King Arthur Flour model
How you can Use
That is the final word sandwich loaf. Tender and barely candy, it’s good for any fillings: pb and j, ham and cheese, no matter. Hubby bought dwelling from work early, and I informed him he needed to pattern a slice. I knew he’d verify my assessment.
- Smear with tender butter.
- Use it in your morning toast or sandwiches.
- Attempt slices for French toast!
How you can Make
When you make a loaf of yeast bread, you’ll know the drill. Listed below are the abbreviated steps to creating these loaves.
- Utilizing your stand mixer (or by hand), combine collectively the entire dough elements.
- Knead with the dough hook.
- Scrape the dough right into a greased bowl, cowl, and let rise within the fridge.
- Divide dough in half, form into loaves, and place in ready loaf pans.
- Cowl with plastic and let rise.
- Preheat the oven to 350°.
- Bake as directed or till the inner temperature of the bread reaches 190°F.
- Take away from the oven, cool for a couple of minutes, then launch from the pans onto a cooling rack.
Skilled Ideas
For those who’re new to creating yeast bread, there’s a bit trial and error, however an excellent less-than-perfect loaf can style fabulous! There’s the kneading, proofing, and baking. You’ll be captivated by the scent of bread baking within the oven, so it’s positively value a attempt!
- First, and foremost, you could use contemporary yeast (not expired). If the yeast is previous or inactive, your bread won’t rise correctly.
- PRO-Tip: To check in case your yeast is energetic, put some heat water (110-115º, no hotter) in a small bowl. Add a bit sugar, combine, then add a small quantity of your yeast and blend once more. Let it relaxation, and in a couple of minutes, it’s best to see the yeast change into foamy. If this doesn’t occur, you have to to buy contemporary yeast. Most packets and jars have expiration dates, however yeast can “expire” earlier than the date if not saved correctly.
- As soon as you understand you could have contemporary yeast, you can begin the blending course of. Comply with your recipe’s instructions on what order so as to add and blend your elements.
- PRO-Tip: If you want to proof the yeast in water (a typical instruction until you’re utilizing immediate yeast), the water temperature needs to be 105-115º. Hotter than that can kill some or the entire yeast. Use a cooking thermometer to double-check the temperature. Since immediate yeast is combined with the flour and different elements first, the water could be a bit hotter, 120-130º in accordance with Bob’s Purple Mill, however I nonetheless purpose for 120º or much less.
- Bread can positively be combined and kneaded by hand, however in case you have a stand mixer, utilizing the paddle attachment, then the dough hook to knead, saves effort and time. Simply keep watch over your mixer so it doesn’t overheat.
- PRO-Tip: Plus, this dough is sticky so a stand mixer makes it simpler to knead.
- Often, bread wants rising durations, also referred to as “proofing.” The occasions listed are strategies, most occasions you’ll need the dough dimension to double. It’s vital to not overproof or underproof!
- Proof in a heat spot in your kitchen. If it’s too scorching, your bread will rise too quick and the feel is probably not superb and the flavors that happen with a slower rising will likely be missing, too. PRO-Tip: 85º is the perfect temperature for proofing.
- Bake in accordance with your recipe’s directions.
- PRO-Tip: For those who’re not sure in case your loaf is finished, use an immediate learn thermometer and search for an inner temperature of 190º.
Regularly Requested Questions
Potato bread is a bread recipe that has mashed potatoes and even potato flour labored into the dough. The potatoes change a number of the flour within the recipe.
It’s fairly just like a loaf of white bread however a bit softer and fluffier. With much less flour within the recipe, there’s much less gluten and that ends in a extra tender loaf of bread.
The title of this bread is likely to be deceptive, however since common, all-purpose flour is likely one of the primary elements, this bread is just not gluten-free.
Sure, you may positively use Immediate Potatoes to make the mashed potatoes wanted on this recipe. Don’t add butter or purchase a flavored selection. You received’t have any potato water so as to add to the recipe, so simply use plain faucet water.
Plus, examine the quantity of sodium per serving, as you might must lower the salt within the recipe if the moment potatoes are salty.
Potato bread has extra fiber and protein when in comparison with entire wheat bread because of the addition of potatoes. Plus, it’s additionally a supply of zinc, iron, and potassium.
However the addition of potatoes additionally will increase the variety of carbohydrates within the loaf. Examine the recipe card under for detailed dietary data per slice when every loaf is lower into 16 slices.
The slower rise or retarding of the bread dough within the fridge permits the yeast to construct deeper flavors and supplies a greater texture than proofing at a heat room temperature. Refrigerate for 12-18 hours for the very best outcomes. The dough needs to be coated with plastic whereas within the fridge so the floor doesn’t dry out.
As soon as it’s cooled, it can maintain for 3-4 days at room temperature, in a plastic bag. If there’s a cool, dry, darkish house in your kitchen, that might be superb.
For any longer than that, place the bread in a freezer-grade Ziploc bag or wrapped in plastic, then foil for as much as 3 months. Let your bread defrost within the bag so it doesn’t dry out.
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Substances
- 1 tablespoon immediate yeast (I like Purple Star Platinum yeast)
- ½ cup sugar
- 1 ¼ to 1 ½ cups lukewarm water or potato water*
- ¾ cup (12 tablespoons) butter, at room temperature
- 2 ½ teaspoons salt
- 2 giant eggs
- 1 cup mashed potatoes (from about 1/2 pound of potatoes)
- 6 ½ cups all-purpose flour (King Arthur most well-liked)
Directions
- Beat collectively the entire dough elements, utilizing the paddle attachment of your stand mixer for 4 to five minutes at medium-high pace, stopping the mixer to scrape down the perimeters and backside of the bowl as wanted. The combination ought to begin to change into easy and a bit shiny.
- Change to the dough hook, and knead the dough at medium pace (provided that your mixer will tolerate it) for 7 minutes, stopping to scrape the dough right into a ball a few occasions throughout the course of.
- Scrape the dough right into a ball (it is going to be sticky), and place it in a flippantly greased bowl, then cowl with greased plastic wrap. Refrigerate in a single day or for as much as 24 hours.
- Take away the dough from the fridge, divide it in half, and form every into 9-inch logs. Place into greased 9 x 5-inch bread pans.
- Cowl the pans with flippantly greased plastic wrap, and permit the dough to rise till it comes about 1″ over the rim of the pan. Because the dough is chilly, this can take wherever from 2 to 4 hours. Preheat the oven to 350°.
- Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for a further 15 to 25 minutes, till the bread is a deep golden brown, and a digital thermometer inserted into the middle of one of many loaves registers at the least 190°F.
- Take away the bread from the oven, and let relaxation a few minutes in pans earlier than eradicating the loaves from their pans to rack to complete cooling
Notes
*Potato water is the boiling water used to prepare dinner the potatoes. Use the bigger quantity of liquid in drier, winter months.
Observe that whole time to make this bread should take into account how lengthy you refrigerate your bread dough. It is nicely value doing for at the least 12 hours!
Tailored from King Arthur Flour
Advisable Merchandise
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Vitamin Data:
Yield:
32
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 123Whole Fats: 1gSaturated Fats: 0gTrans Fats: 0gUnsaturated Fats: 0gLdl cholesterol: 12mgSodium: 194mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 3g
