Many of us have fond childhood memories of eating freshly baked potato bread. Thick and moist, it tasted nothing like the grocery store potato rolls. Fortunately for all of us, potato bread is easy to make. For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes two loaves - one to eat now and one to freeze for later.
- 1 cup mashed potatoes
- 2 eggs (beaten)
- 1/2 cup butter (soft)
- 1/2 cup sugar
- 1 tsp salt
- 2-1/4 tsp (1 pkg) active dry yeast
- 1/2 cup warm water
- 5 cups bread flour
- In a large bowl, mix together the mashed potatoes, eggs, and butter.
- Stir in the sugar, salt, yeast, and warm water.
- Mix in enough flour to make a dough that can be kneaded by hand.
- Turn the dough out onto a floured board or surface and knead it until smooth and elastic.
- Put dough in a greased bowl. Flip dough over inside the bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk.
- Punch down dough. Turn out onto a lightly-floured board and briefly knead out bubbles.
- Divide dough in half and shape into two loaves.
- Place loaves in two greased 8x4x2-inch bread pans. Cover and let 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 on.
- Remove from loaf pans and let cool.
- To freeze, let loaves cool completely before bagging and freezing.
Bread Baking Tips
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 gluten to each cup of all-purpose flour you use in your bread recipe.
- Egg substitute can be used in place of the egg.
- Spraying loaves with water while they bake will produce a crispy crust.
- Brush loaves with egg white before baking to produce a shiny crust.
- Brush loaves with milk before baking to produce a dark, shiny crust.
- Brush loaves with butter immediately after baking to produce a soft crust.
- Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
- It is not hard to learn how to braid bread dough.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|