Potato Bread Recipe
slices
This easy homemade Potato Bread recipe makes great use of leftover mashed potatoes. It's soft and fluffy, making it the perfect sandwich bread. Plus it's delicious for toasting, and French Toast, too!
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 ¼ cups warm water (about 90 degrees F)
- ½ cup unsalted butter melted and cooled
- 2 teaspoons salt
- 2 large eggs
- 1 cup mashed potatoes (leftover or fresh)
- 6 cups all-purpose flour
Instructions
Make The Bread Dough
- Into the bowl of your stand mixer with the whisk attachment, add the yeast, sugar, and warm water. Stir to combine and allow to sit for 5 minutes, or until bubbles start to form.
- Once the yeast has softened, add the butter, salt, and eggs. Stir to combine all of the ingredients together well.
- Add the mashed potatoes, and stir to combine.
- Add 2 cups of the flour. Stir to combine.
- Allow the mixture to sit for 10 minutes to help develop the gluten.
- After the dough has sat for 10 minutes, replace the whisk attachment for the dough hook, and slowly add in the remaining flour by adding ½ cup at a time. Allow the flour to be fully incorporated before adding more.
- Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.
Knead and Rise
- Set your stand mixer to medium and allow the dough to knead for about 5 minutes.
- Turn the dough out onto a lightly floured surface. Grease a large bowl with baking spray or a small drizzle of oil. Place the dough into the bowl and allow to rise for 90 minutes or until it has doubled in size.
- Prepare 2 9x5-inch loaf pans by spraying with some baking spray or lining each pan with a piece of parchment paper. Set them aside.
- Once the dough has doubled in size, turn out onto a clean, dry surface and divide the dough into 2 equal balls.
- Take one of the dough balls, and using your hand, flatten the dough out into a rectangle, then roll the dough up, tucking the sides in to create a loaf shape. (See photos in post) Place the loaf inside a prepared bread pan. Repeat this process with the other dough ball. Cover with a clean tea towel and allow to rise for 30 minutes.
Prepare and Bake
- With about 10 minutes left of the rise, preheat the oven to 375 degrees F. Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine.
- Brush the tops of the loaves with the egg wash. Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown. Also, when you tap on the tops of the loaves, they should sound hollow.
- Remove from the oven and let them cool for in the pans on a wire rack for 30 minutes. Remove them from the bread pans and let them cool for and additional 20 more minutes before slicing.
Notes
- Avoid using seasoned mashed potatoes; those flavors will come out in the bread.
- If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them until there are no lumps. Using a potato ricer works really well.
- Store your bread in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1slice | Calories: 128kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg