Potato Bread
A moist and fluffy bread made with mashed potatoes, perfect for any meal or as a base for hearty sandwiches.
Ingredients
For the dough
- 1 tablespoon instant yeast Make sure it is fresh.
- 1/2 cup sugar Adds sweetness.
- 1 1/4 to 1 1/2 cups lukewarm water or potato water Temperature is important for activating yeast.
- 3/4 cup butter, at room temperature Provides richness.
- 2 1/2 teaspoons salt Enhances flavor.
- 2 large eggs Helps in leavening.
- 1 cup mashed potatoes From about 1/2 pound of potatoes.
- 6 1/2 cups all-purpose flour The main structure of the bread.
Instructions
Preparation
- Beat together all dough ingredients using the paddle attachment for approximately 4 to 5 minutes at medium-high speed.
- Switch to the dough hook and knead the dough at medium speed for about 7 minutes, scraping down the sides as needed.
- Scrape the dough into a lightly greased bowl and cover with greased plastic wrap.
- Refrigerate the dough overnight or for up to 24 hours.
Baking
- Remove the dough from the refrigerator and divide it in half.
- Shape each half into two logs of about 9 inches in length.
- Place the logs into greased 9 x 5-inch bread pans.
- Cover with greased plastic wrap and let rise until they are about an inch above the rim of the pans, which can take 2 to 4 hours.
- Preheat your oven to 350°F.
- Bake the loaves for 25 minutes, then tent with aluminum foil and bake for an additional 15 to 25 minutes.
- Loaves are done when golden brown and register an internal temperature of at least 190°F.
- Remove from oven and let rest for a few minutes before transferring to a wire rack to cool.
Notes
Store bread at room temperature for a few days, or freeze for up to three months. You can customize with herbs, cheese, or different types of potato.