Potato Bread

This potato bread is a comforting classic that delivers an incredibly soft crumb and a tender, slightly sweet flavor profile. The addition of boiled and mashed potatoes retains moisture during baking, ensuring the bread stays fresh for days longer than standard white loaves. It features a golden crust and a pillowy interior that pairs perfectly with soups, stews, or simply slathered with butter. Ideal for family dinners or cozy weekend brunches, this recipe uses simple pantry staples to create a superior artisan-style loaf at home. The subtle earthiness of the potato enhances the wheat without overpowering it, making it a versatile staple for any table.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 1

Calories: 19.2

Dietary: Vegetarian

Description

This potato bread is a comforting classic that delivers an incredibly soft crumb and a tender, slightly sweet flavor profile. The addition of boiled and mashed potatoes retains moisture during baking, ensuring the bread stays fresh for days longer than standard white loaves. It features a golden crust and a pillowy interior that pairs perfectly with soups, stews, or simply slathered with butter. Ideal for family dinners or cozy weekend brunches, this recipe uses simple pantry staples to create a superior artisan-style loaf at home. The subtle earthiness of the potato enhances the wheat without overpowering it, making it a versatile staple for any table.

Ingredients

1 Baking Potato, peeled and

Directions

1
Boil the peeled potato in salted water until tender when pierced with a fork, then drain and reserve 1/2 cup of the cooking liquid.
2
Mash the potato through a food mill or ricer until completely smooth, then combine with the reserved cooking liquid, scalded milk, lard, butter, salt, and sugar.
3
Allow the potato mixture to cool until it reaches room temperature so it does not kill the yeast.
4
In a small bowl, dissolve the dry yeast in warm water and let stand for 5-10 minutes until foamy.
5
Pour the foamy yeast mixture into the cooled potato mixture.
6
Gradually add the bread flour to the wet ingredients, mixing until a shaggy dough forms.
7
Knead the dough with a dough hook on an electric mixer on medium speed until smooth, elastic, and glossy, about 7 minutes.
8
Transfer the dough to a lightly buttered bowl, turning to coat, then cover with plastic wrap.
9
Let the dough rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
10
Punch the dough down to release air bubbles and briefly knead by hand for 30 seconds.
11
Butter a 9x5 inch loaf pan and place the dough inside, smoothing the top.
12
Cover the loaf pan with plastic wrap and let rise again until the dough rises about 1 inch above the rim, approximately 45 minutes.
13
Preheat the oven to 350 degrees F (177&# 194;Â°C) while the dough finishes its final rise.
14
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
15
Remove from the pan immediately and cool on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 19.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 0.5g1%

* 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 completely cooled before adding yeast; hot potatoes will kill the yeast and prevent rising.

For a vegan version, substitute the milk with unsweetened plant-based milk and use vegan butter or oil instead of lard/butter.

The bread stays fresh for several days due to the potato content. Store cooled bread in a plastic bag or bread box at room temperature.

If using a stand mixer, use the dough hook. If kneading by hand, knead for 10-12 minutes until the dough passes the windowpane test.

Keywords: potato bread, homemade bread, yeast bread, soft bread, artisan loaf, comfort food, easy baking, pantry staples, golden crust, tender crumb, family dinner, weekend brunch, softer texture, classic recipe, oven baked

Read it online: https://www.chefs-mate.com/recipe/potato-bread-4/