Several times a week for lessons, meetings and appointments, we head “into the city”. Now this city isn’t a big city as some of you I’m sure are used to, but for this country girl, some one-way streets, tall buildings and local shops make up “the city”.
Every time we drive into the city we pass by a bread bakery. Sometimes this is an unnoticeable thing, but when they are actively baking bread, everyone in the car swoons over the aroma. And if the dogs happen to be in the car with us? You can bet they get woken up instantly at that delicious fresh-bread smell.
It never fails then, that several times a week I am craving homemade bread. Too many times we’ve come home from dance class and within 5 minutes I’m scouring my grandma’s old cookbooks for a new bread recipe to try. That’s how I stumbled up on this potato bread recipe.
About this Potato Bread Recipe
Flavor: This bread tastes like a traditional white bread. It doesn’t have a strong flavor of potatoes, so don’t worry. The potatoes are mostly there for the texture.
Texture: This bread is soft and fluffy. The mashed potatoes help keep it sturdy, yet soft.
Bread with Mashed Potatoes? Really?
Yes. Really. Although I’m not 100% sure of the science behind it, from what I read and also what I’ve experienced, potatoes tend to make breads rise a little fluffier and softer…and have a great texture. That’s definitely the case with this recipe.
Potato Bread Ingredients
This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes.
I like to use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture. If you’re looking for the ultimate in softness, stick with all-purpose flour.
And for mashed potatoes, I’ve used straight up mashed potatoes, and also mashed potatoes that had butter and milk added. Both worked. I’ve not ever tried instant potatoes. Although I’m sure it would work. The best potatoes for mashed potatoes are Russet potatoes.
Just as with our cinnamon rolls,buttery soft rolls and buttermilk bread, I like to mix bread in the stand mixer (or when I’m really lazy, the bread machine). Do you need a stand mixer to make this bread? No. You can just as easily mix the ingredients by hand, then knead by hand for 6-8 minutes on a floured surface.
If you’re kneading the bread by hand, I always warn not to add too much flour. The dough should be slightly sticky so that the bread does not turn out dry.
Turn the oven to the lowest temperature and allow it to heat for 2 minutes. Then turn the oven off and place the covered bowl with the dough inside on the oven rack and close the door. Allow the dough to rise in the warm oven. Just be sure you turn off the oven so the dough doesn’t bake!
Enjoy this homemade potato bread…it’s one of the best bread recipes. Here are a few of our favorite ways to serve it:
Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
Sprinkle the yeast over the liquids.
Add the sugar, egg, salt, potatoes, butter and flour.
Use the paddle attachment to mix the ingredients just until combined.
Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
Divide the dough in two and shape into two loaves.
Place the dough into two greased 9×5 loaf pans.
Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
Preheat the oven to 350 degrees.
Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
Remove the bread from the pans and allow them to cool on a wire rack.
Store in an airtight container.
*Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.
To make mashed potatoes, peel about 2 Russet potatoes, then cut them into chunks. Boil them in a small saucepan until they are tender, about 20 minutes. Drain off any water. Mash the potatoes and allow them to cool before adding to the recipe.I have not tried this bread with gluten-free flours.Refer to the article above for more tips and tricks.The calories shown are based on the bread being cut into 10 pieces each, with 1 serving being 1 bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Keyword homemade bread, how to make bread, potato bread recipe, white bread
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