Easy Potato Bread Recipe - A White Bite

Potato bread It’s soft, flavorful and packed with more nutrients than regular white bread. Take a deep breath of the addictive aroma of fresh baking pans and prepare to ramp the average toast and sandwiches.

I was a bit suspicious when my friend told me how good the potato bread was. But curiosity got my best, so I went looking for the best recipes I could find. oh! It was soft, subtle yet addictive.

So I started making sandwiches, toasting it for breakfast, stirring it up with butter and jam. It was a new love in my life right after my family.

Slice into homemade bread made with potatoes.

Why make bread with potatoes?

Thanks to the lack of wheat in the 1700s, bakers experimented with how to make soft white bread and stretch rare items. Not only was it more economical, it was also softer in fiber, and softer than regular white bread. 100% potatoes don’t make good bread, but the ratio of 1 cup mashed potato to 5 cups of flour gives great results.

How to make potato bread

If you don’t have any remaining mashed potatoes yet, go ahead and cook. Don’t every step scare you. This recipe is very easy.

Mashed potatoes

leather Cut the potatoes into chunks and place in a medium pan. Cover with enough water to cover at least 1 inch.
Cook Approximately 10 minutes until soft. Drain the potatoes and store about a glass of water. Mash them and set aside to cool them down. (Photo 1-4)

Melt the butter and sugar, let cool, add the eggs and yeast to make the dough.

material

combine – Meanwhile, in a medium microwave safe bowl, stir in milk, butter, sugar and salt. Mix in the microwave for about 1 minute until everything melts. (Photo 5)
liquid – Add reserved potato water. If the mixture is too hot, let it cool well so that it doesn’t kill the yeast and not bundle the eggs. (Photo 7)
transfer Mixture into a large bowl or stand mixer. Add instant yeast and eggs and whisk until fully combined. (Photo 7)
material – Add the mashed potatoes and continue mixing. Next, add a cup to the combined flour at once. Add enough flour to make a soft dough. (Photos 8-9)

I’ll knead it – Transfer the dough to a lightly floured surface and knead for 6-8 minutes.
rise – Place the dough in an oiled bowl and apply oil once. Cover gently with a clean cloth and raise in a warm place for 1.5 to 2 hours, or until the size has doubled. (Photo 10)

bread

punch Divide the dough into half with the dough down. Knead half into a rectangle to flatten it, then fold a third on its own. Fold the bottom over it to make it overlap with the other layers. (Photos 11-14)
pinch A fabric that is sealed to allow layers to meet and close. Repeat with the other half.
bread – Lift both breads and place them in two greased 9″ x 5″ bread. Let it rise for about 30 minutes or until the dough rises 1 inch above the bread. (Photo 15)
bake At 350°C (175°) for 30-40 min. If the bread is too fast, tent with foil paper. You can check the donation performance with an instant reading thermometer. If inserted into the center of the pan, it should read 195-200°F (90-95). (Photo 16)
serve – Remove the bread from the oven and transfer to a rack. Let cool before slice. Spread it with butter and enjoy!

Recipe Tips and Notes

Make sure the hot liquid is cooled to at least 105° (40°) to avoid killing the yeast.
Stretch and knead the dough to develop gluten. The dough will become smooth and pull away from the sides of the bowl. Plus, kneading is a good treatment.
Patience, raise the bread long enough to double the size for a light, fluffy bread.
Feel free to use a bread machine for this recipe. Please follow the manufacturer’s instructions and enjoy it.

Storage and makeup instructions

You can heat the whole bread from the oven, but that’s not the clever thing. It’s good to be able to keep it in the fridge in an airtight container at room temperature for a week at room temperature for several days. Also freeze well for 2-3 months.

Sometimes I make the dough first and let it ferment in the fridge for a few days. For 2-3 days, you can develop its amazing Yeasty flavor without destroying the gluten structure. The dough is then brought to room temperature and kneaded to form a bread, and allowed to rise before baking.

How to use homemade potato bread

This homemade bread makes egg salad, tomatoes and grilled cheese sandwiches much better. Instead of bread for chicken salad, steak and pepper sandwiches, you can also make rolls and hoagie breads with the dough.

More homemade yeast bread recipes

See how to make it

[adthrive-in-post-video-player video-id=”crCorEem” upload-date=”2020-10-09T06:00:00.000Z” name=”Potato Bread” description=”Fluffy, flavorful, and fully loaded with nutrients, complete your breakfast with this easy to make POTATO BREAD. This baked goodie is a tastier alternative to your regular white bread.” player-type=”collapse” override-embed=”false”]

This blog post was originally published in April 2021 and updated with additional tips, new photos and videos.

Preparation: 40 Min

Cook: 30 Min

Rise time: 2 time

total: 3 time 10 Min

Americans

Peel the potatoes, cut into chunks and add it to a medium pan. Cover with at least 1 inch of water.
Cook for about 10 minutes until tender. Drain the potatoes and store about a glass of water. Mash them and set aside to cool them down.
Meanwhile, in a medium microwave safe bowl, mix the milk, butter, sugar and salt, and mix in the microwave for about 1 minute. Mix until everything melts.
Add the reserved potato water. If the mixture is too hot, let it cool well so that it doesn’t kill the yeast and not bundle the eggs.
Transfer the mixture to a large bowl or stand mixer. Add instant yeast and eggs and whisk until fully combined.
Add the mashed potatoes and continue mixing. Next, add a cup to the combined flour at once. Add enough flour to make a soft dough.
Transfer the dough to a lightly floured surface and knead for 6-8 minutes.
Place the dough in an oiled bowl and turn it once to coat the dough. Cover gently with a clean cloth and raise in a warm place for 1.5 to 2 hours, or until the size has doubled.
Punch down the dough and divide it in half. Flat the half into a rectangle and then fold a third on its own. Fold the bottom so that it overlaps with the other layers.
Pinch the dough and the layers meet and close and close. Repeat with the other half.
Lift both breads and place them in two greased 9″x5″ bread. Let it rise for about 30 minutes or until the dough rises 1 inch above the bread.
Bake at 350°C (175°) for 30-40 minutes. If the bread is brown too quickly, tent with foil paper. You can easily check your donation with an instant reading thermometer. If inserted into the center of the pan, it should read 195-200°F (90-95).
Remove the bread from the oven and transfer to a rack. Let cool before slice.

Using breadcrumbs may be appealing, but this recipe improves versatile. Store the crumbs for chewy breads like baguettes and focaccia.
Please note that nutritional information is a rough estimate and can vary widely depending on the ingredients used.

course: Bread, side

cooking: Americans

Easy Potato Bread Recipe – A White Bite

Why make bread with potatoes?