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Potato Bread

Potato Bread recipe image
This Japanese-style potato bread is a delightful twist on traditional shokupan. By incorporating mashed potatoes into the dough, the bread achieves an incredibly soft, moist texture that stays fresh for days longer than standard loaves. The subtle earthiness of the potato complements the sweet, milky flavor profile characteristic of Japanese bakery breads. Perfect for sandwiches, toast, or simply enjoyed with butter, this recipe brings a comforting, home-style warmth to your table. It requires a bit of patience for the dough to rise properly, but the result is a luxurious, airy loaf that is worth every minute of effort. Ideal for weekend baking or treating yourself to a cafe-quality breakfast at home.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 285.0
Dietary: Vegetarian
Description
This Japanese-style potato bread is a delightful twist on traditional shokupan. By incorporating mashed potatoes into the dough, the bread achieves an incredibly soft, moist texture that stays fresh for days longer than standard loaves. The subtle earthiness of the potato complements the sweet, milky flavor profile characteristic of Japanese bakery breads. Perfect for sandwiches, toast, or simply enjoyed with butter, this recipe brings a comforting, home-style warmth to your table. It requires a bit of patience for the dough to rise properly, but the result is a luxurious, airy loaf that is worth every minute of effort. Ideal for weekend baking or treating yourself to a cafe-quality breakfast at home.
Ingredients
  • 1 Avocado, mashed
  • 1 tablespoons Miso paste
  • 2 Teaspoons lemon juice
  • g baby rocket leaves
  • 1 tablespoons Balsamic vinegar
Directions
  1. 1
    Peel and dice potatoes, then boil until tender. Drain and mash while still hot, allowing them to cool to room temperature.
  2. 2
    In a large bowl, combine flour, sugar, salt, and yeast. Mix in the mashed potatoes and plant-based milk to form a shaggy dough.
  3. 3
    Knead the dough for about 10-15 minutes until smooth and elastic. It should pass the windowpane test.
  4. 4
    Place dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. 5
    Punch down the dough and shape it into a loaf. Place in a greased bread pan and let rise again for 45-60 minutes.
  6. 6
    Preheat oven to 350&# 194;°F (175ðC). Bake for 30-35 minutes until the top is golden brown and the internal temperature reaches 190ðF (88ðC).
  7. 7
    Remove from pan and let cool completely on a wire rack before slicing to maintain the soft texture.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 285.0kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 186.4mg8%
Total Carbohydrate 41.7g14%
Dietary Fiber 12.7g51%
Sugars 3.0g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, bread, japanese, shokupan, milk, loaf, dough, yeast, baking, soft, fluffy, homemade, recipe, vegan, dinner, breakfast, snack, comfort
Read it online: https://www.chefs-mate.com/recipe/potato-bread-20/