Potato Bread

Potato Bread

Home-made bread…. it’s one of life’s simple pleasures.

Several years ago, this simple recipe for potato bread was my introduction to baking bread from scratch.

And, I have to say, it’s still a real winner.

Potato Bread
makes 1 large loaf

1/4 cup warm water
1 packet yeast
1 Tablespoon sugar

5 cups bread flour, or as needed
1 medium potato, peeled & boiled & mashed
1 cup whole milk, barely warmed
3 Tablesoons butter, soft & unsalted
1 teaspoon fine sea salt

Poof Yeast:

In a small bowl or measuring cup, combine warm water, yeast and 1 Tablespoon sugar.  Let it sit for 15 minutes or so.  (Now, while you may skip this step, I think it gives the yeast a bit of a head start.  Yeast like a wet environment.  So, why not wake it up in a very liquid environment?)

Mix & Knead:

In a large mixing bowl, add mashed potatoes and milk.  Mash again.  Try to remove most of the big lumps.  Add yeast mixture and butter.  Stir briefly.  Add 4 1/2 cups flour and salt.  Stir vigorously.  Keep adding flour as needed until mixture looks well-combined and it begins to pull away from the side of the bowl.  Pour out onto a floured wooden counter or cutting board and knead for 8-10 minutes.  The dough must be kneaded until smooth and soft.  Cover with buttered saran and let rise for 1 hour.

Knead & Rise:

After 1 hour, turn onto floured board and knead briefly, until smooth.  Shape into a loaf.  Place in buttered loaf pan.  Cover with buttered saran wrap or parchment.  Let rise 1 hour to 1 hour and a half.  Approximately 5-10 minutes before baking, preheat oven to 350 degrees F.  Bake for 55-65 minutes.  Let your bread cool for 10 before removing it from the loaf pan.


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