|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.|
This thick potato bread has a nice moist crumb and tastes fresher and more delicious than grocery store potato rolls. The bread is a great use for leftover mashed potatoes, but you can also use instant if that's what you have on hand. Take note that it's important to use filtered water; the chemicals in tap water can kill the yeast and disrupt the proofing (rising) process.
Not just for sandwiches, this light and airy bread is good for soaking up the juices of pulled pork, meatballs, or stews, and works well in a grilled cheese or PB and J. Toast it and spread on some butter to enjoy with breakfast, use it to make French toast for brunch, or add slices of prosciutto and Brie for a decadent snack.
The recipe makes two loaves, meaning you can enjoy one now and freeze the other for later on. You can also use this dough to make potato rolls; divide into 24 balls, place on a baking sheet or in a pan, let rise a second time, and bake for 15 to 20 minutes.
- 1 cup mashed potatoes (fresh or instant)
- 2 eggs (beaten)
- 1/2 cup butter (softened)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup filtered or bottled water (warm)
- 5 cups bread flour
- Olive oil to coat bowl
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.
Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
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. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled 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 it out onto a lightly-floured board and briefly knead out the bubbles.
Divide the dough in half and make 2 loaves.
Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
Remove the loaves from the pans and let them cool on a rack.
Enjoy toasted, as a sandwich, alongside a meal, or simply as is.
How to Freeze
Let the loaves cool completely, wrap well in plastic wrap, and place in a zip-top bag before freezing.
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.
Is Potato Bread Healthier Than White Bread?
Because potatoes contain certain nutrients, this type of bread is better for you than regular white bread. Eating potato bread means you will get a good dose of calcium, iron, potassium, and magnesium.
How to Get Different Types of Crusts
- Crispy Crust: Spray loaves with water while they bake.
- Shiny Crust: Brush loaves with egg whites before baking.
- Dark, Shiny Crust: Brush loaves with milk before baking.
- Soft Crust: Brush loaves with butter immediately after baking.