This Potato Bread recipe makes a comfortable and fluffy loaf of selfmade bread good for sandwiches or serving with soup.
What’s Potato Bread?
Though there are lots of sorts 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 selfmade 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 verify water temp.
- Serving Options: Slather with butter, make a next-level sandwich, or serve alongside soup!
- Yield: Makes two comfortable and fluffy loaves.
- Freezing: Let cool utterly, wrap tightly, and freeze for as much as 6 weeks. Thaw at room temperature and luxuriate 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 other forms of yeast.
- Flour: Common all-purpose white flour creates one of the best texture and taste when paired with starchy potatoes.
- Sugar/Butter/Milk: Full-fat milk and butter add in taste, colour, and assist with the rise of the dough.
PRO TIP: Warmth the milk till tiny bubbles type alongside the edges of the pot, then take away from the warmth. That is referred to as scalding and whereas elective, ends in a greater rise.
The right way to Make Potato Bread
- Put together potatoes and scald the milk (full recipe beneath).
- 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 will be refrigerated. Freeze a cooled loaf or slices for as much as 6 weeks in zippered luggage. Use leftover potato bread to make selfmade 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. Deliver to a boil, scale back warmth to a simmer, and prepare 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 will 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 types bubbles alongside the aspect of the pot or till it reaches 181°F on a thermometer. Enable the milk to chill to 105-110°F (it must be heat however not likely sizzling).
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 measurement, 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 for those who don’t have one, warmth the milk simply till small bubbles type alongside the edges of the pot. As quickly as you see small bubbles on the aspect, 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 info supplied is an estimate and can range based mostly on cooking strategies and types of elements used.
Course Bread
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Recipe barely tailored Knott, Opal. “Potato Yeast Bread”. Recipe. Favourite Jap Star Recipes. Nashville, TN, 1968. 311. Print.
