Gentle, tender, and completely irresistible, this Selfmade Potato Bread is the right sandwich loaf! Avoid wasting mashed potatoes and bake a few tasty loaves!
My mother and father went on a well being kickback within the ’70s. Carob and entire grains got here into the kitchen. My sisters and I begged for mushy Surprise bread; we didn’t perceive this part. We longed for good ol’ white sandwich bread, like this delicate, sliceable Potato Bread Recipe.
Why You Should Make
Occasionally, although, my mother would choose up a loaf of fluffy potato bread from the market. These recollections have been my inspiration for this home made potato bread made with mashed potatoes. And it was critically among the best bread recipes I’ve made in years.
- Mashed potatoes change among the flour on this bread recipe, and from there some magic occurs.
- It’s delicate, and fluffy with a yellow tinge from the addition of potatoes and even a refined potato undertone.
- The addition of mashed potatoes permits this bread to remain softer and more energizing longer than abnormal wheat bread.
- Potato bread is scrumptious for sandwiches or just smeared with butter and jam for breakfast or snacks.
Ingredient Notes:
Add these elements to your buying checklist. You’ll be set to make this marvelous loaf!
- Kitchen Staples – Sugar, Desk Salt, Butter
- On the spot Yeast – I favor Crimson Star Platinum yeast
- Potatoes – Use a potato you’d use for mashed potatoes like russet or Yukon Gold, reserving the potato water to make use of within the recipe, too.
- Eggs
- All-purpose flour – I exploit King Arthur Flour model
How one can Use
That is the last word sandwich loaf. Delicate and barely candy, it’s excellent for any fillings: pb and j, ham and cheese, no matter. Hubby bought house from work early, and I instructed him he needed to pattern a slice. I knew he’d affirm my evaluation.
- Smear with delicate butter.
- Use it to your morning toast or sandwiches.
- Strive slices for French toast!
How one can Make
When you make a loaf of yeast bread, you’ll know the drill. Listed here are the abbreviated steps to creating these loaves.
- Utilizing your stand mixer (or by hand), combine collectively the entire dough elements.
- Knead with the dough hook.
- Scrape the dough right into a greased bowl, cowl, and let rise within the fridge.
- Divide dough in half, form into loaves, and place in ready loaf pans.
- Cowl with plastic and let rise.
- Preheat the oven to 350°.
- Bake as directed or till the interior temperature of the bread reaches 190°F.
- Take away from the oven, cool for a couple of minutes, then launch from the pans onto a cooling rack.
Skilled Suggestions
For those who’re new to creating yeast bread, there’s a bit of trial and error, however a good less-than-perfect loaf can style fabulous! There’s the kneading, proofing, and baking. You’ll be captivated by the scent of bread baking within the oven, so it’s positively value a attempt!
- First, and foremost, you could use contemporary yeast (not expired). If the yeast is previous or inactive, your bread is not going to rise correctly.
- PRO-Tip: To check in case your yeast is energetic, put some heat water (110-115º, no hotter) in a small bowl. Add a bit of sugar, combine, then add a small quantity of your yeast and blend once more. Let it relaxation, and in a couple of minutes, it is best to see the yeast grow to be foamy. If this doesn’t occur, you have to to buy contemporary yeast. Most packets and jars have expiration dates, however yeast can “expire” earlier than the date if not saved correctly.
- As soon as you understand you’ve contemporary yeast, you can begin the blending course of. Comply with your recipe’s instructions on what order so as to add and blend your elements.
- PRO-Tip: If you might want to proof the yeast in water (a typical instruction except you’re utilizing instantaneous yeast), the water temperature ought to be 105-115º. Hotter than that may kill some or the entire yeast. Use a cooking thermometer to double-check the temperature. Since instantaneous yeast is blended with the flour and different elements first, the water is usually a bit hotter, 120-130º in line with Bob’s Crimson Mill, however I nonetheless purpose for 120º or much less.
- Bread can positively be blended and kneaded by hand, however you probably have a stand mixer, utilizing the paddle attachment, then the dough hook to knead, saves effort and time. Simply control your mixer so it doesn’t overheat.
- PRO-Tip: Plus, this dough is sticky so a stand mixer makes it simpler to knead.
- Often, bread wants rising intervals, often known as “proofing.” The instances listed are recommendations, most instances you’ll need the dough dimension to double. It’s essential to not overproof or underproof!
- Proof in a heat spot in your kitchen. If it’s too sizzling, your bread will rise too quick and the feel will not be ultimate and the flavors that happen with a slower rising shall be missing, too. PRO-Tip: 85º is the perfect temperature for proofing.
- Bake in line with your recipe’s directions.
- PRO-Tip: For those who’re uncertain in case your loaf is finished, use an instantaneous learn thermometer and search for an inner temperature of 190º.
Steadily Requested Questions
Potato bread is a bread recipe that has mashed potatoes and even potato flour labored into the dough. The potatoes change among the flour within the recipe.
It’s fairly much like a loaf of white bread however a bit of softer and fluffier. With much less flour within the recipe, there’s much less gluten and that ends in a extra tender loaf of bread.
The title of this bread may be deceptive, however since common, all-purpose flour is without doubt one of the major elements, this bread will not be gluten-free.
Sure, you may positively use On the spot Potatoes to make the mashed potatoes wanted on this recipe. Don’t add butter or purchase a flavored selection. You gained’t have any potato water so as to add to the recipe, so simply use plain faucet water.
Plus, test the quantity of sodium per serving, as it’s possible you’ll have to lower the salt within the recipe if the moment potatoes are salty.
Potato bread has extra fiber and protein when in comparison with entire wheat bread because of the addition of potatoes. Plus, it’s additionally a supply of zinc, iron, and potassium.
However the addition of potatoes additionally will increase the variety of carbohydrates within the loaf. Test the recipe card beneath for detailed dietary info per slice when every loaf is reduce into 16 slices.
The slower rise or retarding of the bread dough within the fridge permits the yeast to construct deeper flavors and supplies a greater texture than proofing at a heat room temperature. Refrigerate for 12-18 hours for the most effective outcomes. The dough ought to be coated with plastic whereas within the fridge so the floor doesn’t dry out.
As soon as it’s cooled, it can hold for 3-4 days at room temperature, in a plastic bag. If there’s a cool, dry, darkish house in your kitchen, that might be ultimate.
For any longer than that, place the bread in a freezer-grade Ziploc bag or wrapped in plastic, then foil for as much as 3 months. Let your bread defrost within the bag so it doesn’t dry out.
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Components
- 1 tablespoon instantaneous yeast (I really like Crimson Star Platinum yeast)
- ½ cup sugar
- 1 ¼ to 1 ½ cups lukewarm water or potato water*
- ¾ cup (12 tablespoons) butter, at room temperature
- 2 ½ teaspoons salt
- 2 massive eggs
- 1 cup mashed potatoes (from about 1/2 pound of potatoes)
- 6 ½ cups all-purpose flour (King Arthur most well-liked)
Directions
- Beat collectively the entire dough elements, utilizing the paddle attachment of your stand mixer for 4 to five minutes at medium-high velocity, stopping the mixer to scrape down the edges and backside of the bowl as wanted. The combination ought to begin to grow to be clean and a bit shiny.
- Swap to the dough hook, and knead the dough at medium velocity (provided that your mixer will tolerate it) for 7 minutes, stopping to scrape the dough right into a ball a few instances in the course of the course of.
- Scrape the dough right into a ball (will probably be sticky), and place it in a flippantly greased bowl, then cowl with greased plastic wrap. Refrigerate in a single day or for as much as 24 hours.
- Take away the dough from the fridge, divide it in half, and form every into 9-inch logs. Place into greased 9 x 5-inch bread pans.
- Cowl the pans with flippantly greased plastic wrap, and permit the dough to rise till it comes about 1″ over the rim of the pan. For the reason that dough is chilly, this can take anyplace from 2 to 4 hours. Preheat the oven to 350°.
- Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an extra 15 to 25 minutes, till the bread is a deep golden brown, and a digital thermometer inserted into the middle of one of many loaves registers not less than 190°F.
- Take away the bread from the oven, and let relaxation a few minutes in pans earlier than eradicating the loaves from their pans to rack to complete cooling
Notes
*Potato water is the boiling water used to cook dinner the potatoes. Use the bigger quantity of liquid in drier, winter months.
Notice that complete time to make this bread should contemplate how lengthy you refrigerate your bread dough. It is properly value doing for not less than 12 hours!
Tailored from King Arthur Flour
Really helpful Merchandise
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Vitamin Data:
Yield:
32
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 123Complete Fats: 1gSaturated Fats: 0gTrans Fats: 0gUnsaturated Fats: 0gLdl cholesterol: 12mgSodium: 194mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 3g
