|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thick and moist, freshly baked potato bread tastes nothing like grocery store potato rolls. Good for soaking up the juices of pulled pork, meatballs, or stews, this tasty bread also works well in grilled cheese or nut butter and jelly sandwiches. Toast it and spread butter on it for breakfast, make French toast for brunch, or add slices of prosciutto and brie for a simple dinner.
This dough can be made into braided bread and keeps well when frozen. You can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. Either way, you'll end up with two loaves of bread to enjoy.
Gather the ingredients.
In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
Stir in the sugar, salt, yeast, and warm filtered or bottled water. Do not use tap water; the chemicals in it can kill the yeast and disrupt the proofing (rising) process.
Mix in the flour until the dough can be easily kneaded by hand. Start by sifting in one cup and add the rest of the flour one cup at the time until the desired consistency is achieved.
Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. Kneading helps develop the gluten and create long strands, which make the end product more springy.
Grease a bowl with olive oil. Flip the dough over inside the bowl so the dough's top is also lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until double in bulk. Putting it in the warmest place in your kitchen helps it to rise.
Punch down the dough by making a fist and pressing firmly in the center of the dough.
Fold the edges of the dough into the center of the bowl to form a ball. Turn out onto a lightly-floured board and briefly knead out bubbles.
Divide dough in half and make two loaves.
Place loaves in two greased 8 x 4 x 2-inch bread pans. Cover and let the dough rise a second time for 40 minutes or until doubled.
Bake at 375 F for 40 minutes or until bread sounds hollow when the top is tapped.
Remove the loaves and let them cool.
To freeze, let loaves cool completely before bagging and freezing.
Enjoy with the toppings or your choice!
Bread Flour Vs. All-Purpose Flour
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons of gluten to each cup of all-purpose flour you use in your bread recipe.
Bread Crust 101
For the crust of your dreams, remember that:
- Spraying loaves with water while they bake produces a crispy crust.
- Brushing loaves with egg whites before baking produces a shiny crust.
- Brushing loaves with milk before baking produces a dark, shiny crust.
- Brushing loaves with butter immediately after baking produces a soft crust.