This Sourdough Potato Bread is a bakery-style classic that delivers an incredibly soft, moist crumb with a subtle tang from the starter. The secret ingredient? Instant mashed potatoes, which absorb liquid beautifully to keep the bread tender for days. Combined with the rich flavor of butter and eggs, this dough creates a golden, crisp crust that contrasts perfectly with the pillowy interior. It’s the ultimate comfort food, perfect for sandwich night, toast with jam, or simply slathered with warm butter. While it requires some patience for rising, the aroma filling your kitchen is worth every minute. This versatile loaf pairs wonderfully with soups and stews, making it an ideal centerpiece for cozy family dinners or holiday gatherings. Enjoy the satisfaction of pulling a fresh, steaming loaf straight from your own oven.
Sourdough Potato Bread
Description
This Sourdough Potato Bread is a bakery-style classic that delivers an incredibly soft, moist crumb with a subtle tang from the starter. The secret ingredient? Instant mashed potatoes, which absorb liquid beautifully to keep the bread tender for days. Combined with the rich flavor of butter and eggs, this dough creates a golden, crisp crust that contrasts perfectly with the pillowy interior. It’s the ultimate comfort food, perfect for sandwich night, toast with jam, or simply slathered with warm butter. While it requires some patience for rising, the aroma filling your kitchen is worth every minute. This versatile loaf pairs wonderfully with soups and stews, making it an ideal centerpiece for cozy family dinners or holiday gatherings. Enjoy the satisfaction of pulling a fresh, steaming loaf straight from your own oven.Ingredients
Directions
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In a large bowl, combine yeast, 2 cups flour, sugar, and salt.
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Prepare mashed potatoes according to package instructions using 3/4 cup water. Once prepared, add the 3/4 cup milk, 1/4 cup melted butter, 2 eggs, and sourdough starter to the potatoes. Stir until well blended.
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Add the potato mixture to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides of the bowl.
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Add 1 1/2 cups flour and beat on medium speed for another 2 minutes.
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Using a heavy mixer paddle or a wooden spoon, gradually add enough of the remaining flour to form a stiff dough.
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Turn dough out onto a floured surface. Knead for 5 to 20 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking.
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Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
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Punch dough down to release air. Knead briefly. Divide dough in half.
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Shape each half into a smooth ball. Place each loaf on a lightly greased 12x15 inch baking sheet.
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Using a sharp floured knife, cut 1/2 inch deep slashes in the tops of the loaves in a tic-tac-toe pattern.
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Cover loaves and let rise until almost doubled, about 45 minutes.
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Preheat oven to 350°F (175°C).
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Brush loaves with the egg white mixture.
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Bake for about 35 minutes, or until loaves are richly browned and sound hollow when tapped.
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Let cool on wire racks before slicing.
Note
Storage: Wrap cooled loaves tightly in plastic wrap or store in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Toast directly from frozen.
Substitutions: If you don't have sourdough starter, you can substitute with 1 cup of warm water and an additional 1 teaspoon of yeast, though the flavor profile will be less tangy.
Tip: Ensure the butter is melted but not hot, and the eggs and milk are at room temperature to avoid killing the yeast or curdling the milk.
Variation: Add 1/2 cup of grated cheddar cheese or herbs like rosemary and thyme to the dough for a savory twist.
