Potato Bread

This classic potato bread is the ultimate comfort food, featuring an incredibly soft and moist crumb thanks to the addition of mashed potatoes. The potatoes not only add moisture but also help the bread stay fresh longer, making it perfect for sandwiches or toast. With a subtle savory depth from the salt and a hint of sweetness from the sugar, this loaf pairs beautifully with butter, soups, or stews. It&# 226;ÂÂs a hearty, homemade staple that feels luxurious yet is surprisingly simple to make from scratch. Ideal for weekend baking or cozy weeknight dinners.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 3389.1

Dietary: Vegan, Vegetarian

Description

This classic potato bread is the ultimate comfort food, featuring an incredibly soft and moist crumb thanks to the addition of mashed potatoes. The potatoes not only add moisture but also help the bread stay fresh longer, making it perfect for sandwiches or toast. With a subtle savory depth from the salt and a hint of sweetness from the sugar, this loaf pairs beautifully with butter, soups, or stews. It&# 226;ÂÂs a hearty, homemade staple that feels luxurious yet is surprisingly simple to make from scratch. Ideal for weekend baking or cozy weeknight dinners.

Ingredients

3 Potatoes
1 Yeast Cake
2 tablespoon Shortening
2 tablespoon Sugar
1 tablespoon Salt
6 1/2 cup Sifted flour

Directions

1
Peel and cube the potatoes, then boil in water until tender.
2
Drain the potatoes, reserving the cooking liquid, and mash them thoroughly.
3
Measure 2 cups of the hot potato liquid and mix with the mashed potatoes to create a smooth paste.
4
Allow the potato mixture to cool to lukewarm temperature.
5
Crumble the yeast cake into 1/4 cup of the reserved potato liquid and stir until dissolved.
6
Let the yeast mixture sit for 5-10 minutes until it becomes foamy and active.
7
In a large bowl, combine the remaining potato liquid, shortening, sugar, and salt.
8
Stir in the activated yeast mixture.
9
Gradually add half of the sifted flour, mixing well until incorporated.
10
Add the remaining flour gradually, mixing until the dough is too stiff to stir.
11
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
12
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
13
Punch down the dough to release air bubbles.
14
Divide the dough into two equal portions and shape each into a loaf.
15
Place the loaves into greased 9x5 inch bread pans.
16
Cover and let rise again for 45 minutes, or until doubled in bulk.
17
Preheat oven to 375ÃÂ°F (190ÃÂ°C).
18
Bake the loaves for 40-45 minutes, or until golden brown and the bread pulls away from the sides of the pans.
19
Remove from pans and cool on wire racks before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3389.1kcal

% Daily Value *
Total Fat 23.5g37%
Saturated Fat 6.7g34%
Cholesterol 0.0mg0%
Sodium 29279.2mg1220%
Total Carbohydrate 686.5g229%
Dietary Fiber 26.9g108%
Sugars 19.2g
Protein 86.5g173%

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

Note

Ensure the potato mixture is only lukewarm before adding yeast; hot liquid will kill the yeast.

If using instant yeast, you can mix it directly with the flour without activating in liquid first.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

For a softer crust, brush the tops with melted shortening immediately after removing from the oven.

Keywords: potato bread, yeast bread, homemade bread, soft bread, potato, flour, yeast, baking, loaf, vegetarian, vegan, comfort food, breakfast, side dish, classic recipe, easy bread, fluffy bread, potato water, bread dough

Read it online: https://www.chefs-mate.com/recipe/potato-bread-23/