Description
This Homemade Potato Bread is soft, fluffy, and wonderfully moist, thanks to the addition of mashed potatoes and starchy potato water. With a tender crumb and a subtle, rich flavor, it’s perfect for sandwiches, toast, or simply enjoyed fresh with butter. The mashed potato not only keeps the bread soft for days but also gives it a slight sweetness and delicate texture. Easy to make and versatile, this loaf is a comforting, homemade alternative to store-bought bread—perfect for everyday use or special meals!
Ingredients
Scale
- Potatoes: The star of the show! They should be cooked and mashed before being incorporated into the dough.
- Flour: All-purpose flour typically works best, providing a good balance of structure and softness.
- Yeast: Active dry yeast or instant yeast can be used for leavening, giving the bread its desired rise.
- Salt: Essential for flavor, salt also strengthens the dough structure.
- Water: It hydrates the dough, making it easier to knead and shape.
- Butter: Optional, but adding melted butter enhances the richness and flavor of the bread.
- 2 large potatoes (about 500 grams)
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams salt
- 300 ml warm water
- 30 grams melted butter (optional)
Instructions
- Prepare the Potatoes: Peel the potatoes and boil them in salted water until fork-tender. Drain and mash until smooth. Let them cool.
- Mix the Ingredients: In a large bowl, combine the mashed potatoes, flour, salt, and yeast. Mix well until combined. Gradually add warm water and melted butter, stirring until the dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment for about 1 to 1.5 hours, or until doubled in size.
- Shape the Loaf: Once risen, punch down the dough and shape it into a loaf or divide it into smaller pieces for rolls. Place the shaped dough into a greased loaf pan.
- Second Rise: Cover again and allow it to rise for another 30-45 minutes, until it has risen above the edge of the pan.
- Bake: Preheat your oven to 200°C (392°F). Bake the bread for 30-40 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Potato Choice: Russet potatoes work best due to their high starch content, but Yukon Gold potatoes can be used for a slightly richer flavor.
- Potato Water Tip: Using the reserved potato water adds extra starch, which helps create a soft, tender crumb. Ensure it’s warm (not hot) to avoid killing the yeast.
- Flour Adjustment: Depending on the moisture of the mashed potato, you may need a little more or less flour. Add gradually until the dough is soft but not sticky.
- Texture Variation: For a lighter loaf, use bread flour instead of all-purpose flour.
- Add-Ins: Enhance flavor with fresh herbs, garlic powder, or shredded cheese mixed into the dough.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
- Serving Idea: This bread makes excellent toast, sandwich bread, or a base for grilled cheese. Try it warm with a pat of butter!
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Serving Size: 12 slices
- Calories: 180 kcal per slice