Cookstr.com

Potato Bread

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Potatoes have always been a part of bread baking in this country. In former days people made yeast and starters with potato water—water in which potatoes had cooked. And often potato water and mashed potatoes were used together in bread to make this rather soft, nicely textured loaf, which has great appeal.

Cooking Methodbaking

CostInexpensive

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Moodblue

Taste and Texturebuttery, chewy, savory

Type of Dishbread, yeast bread

Ingredients

  • 1 yeast cake or 1 package active dry yeast
  • 1 tablespoon sugar
  • ¼ cup warm potato water
  • ¼ cup butter (½ stick)
  • 1 tablespoon salt
  • ¾ cup warm potato water and ¾ cup warm milk, or 1½ cups warm potato water
  • ¾ cup mashed potatoes
  • 5½ to 6 cups unbleached or all purpose flour

Instructions

  1. Proof the yeast and sugar in the ¼ cup warm potato water. In a large mixing bowl combine the butter, salt, and liquids. Stir to melt the butter. Add the potatoes, stir in the yeast mixture, and add enough flour to make a stiff dough. Turn out on a floured board and knead until the dough is no longer sticky, 5 to 10 minutes. Place in a buttered bowl, and roll the dough around so that it becomes coated with butter. Cover, and allow to rise until doubled in bulk, 1½ to 2 hours. Punch down the dough and knead briefly. Cover, and allow to rise again about 30 minutes. Place on a floured board and divide into two parts. Mold into balls. Cover the dough and let it rest 15 minutes. Shape into loaves and place in well-buttered 8½ × 4½-inch bread pans. Cover, and allow to rise in a warm place till the dough appears above the top of the pans. Dust the loaves with flour. Bake at 400 degrees 20 minutes, then reduce the heat to 350. Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped with the knuckles. Immediately transfer to a rack to cool.

YOUR RECENTLY VIEWED RECIPES

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password