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Smooth and fluffy potato bread is the right home made bread recipe, even for these new to baking with yeast! Flip it into toast, make a grilled cheese sandwich, or slice into it heat from the oven.
There’s one thing in regards to the new yr that simply makes me wish to bake bread.
The vacations are clearly for making all types of cookies and sweet and different treats. However January and February make me wish to cozy up with a contemporary slice of home made bread.
It doesn’t damage that the new oven retains me from feeling as chilly in the course of winter, too.
This potato bread is a good newbie pleasant bread recipe that everybody will love. It’s gentle with a crisp crust and makes unbelievable toast or grilled cheese.
What’s potato bread?
When you’ve by no means had potato bread, you’ve acquired to strive it. It’s a traditional yeast bread that has mashed potatoes or potato flakes labored into the dough.
Including potatoes into the combination helps hold the bread gentle and tender on the within, whereas giving it a very nice crispy crust on the skin.
This explicit potato bread recipe makes use of cooked and mashed potatoes. You need to use leftover mashed potatoes or cook dinner a russet potato only for this bread; each work nice!
I like to toast this bread and slather it in butter and jam (or sluggish cooker apple butter) for breakfast. You could possibly additionally use it to make an incredible grilled cheese sandwich or flip it into make-ahead breakfast casserole or blueberry french toast casserole.
You may also flip this recipe into potato rolls for a scrumptious addition to your dinner desk! How good would they be alongside a bowl of broccoli cheese soup??
The best way to make home made potato bread
Even if you happen to’re new to baking with yeast, you may make this bread. It makes use of on the spot yeast and solely requires 1 rise, so that you will be pulling contemporary bread from the oven in nearly 2 hours!
Elements you’ll want
To make your home made potato bread, you have to:
- All-purpose flour: Save the bread flour on your chewy chocolate chip cookies (sure, I’m severe!). All-purpose flour helps hold this bread good and gentle.
- Instantaneous yeast: Typically labeled as “fast rise yeast.” Don’t use bread-machine yeast or energetic dry yeast on this recipe.
- Fantastic sea salt: My most well-liked sort of salt for baking.
- Water
- Milk: Any milk works high quality right here.
- Honey
- Unsalted butter
- Massive egg
- Cooked and mashed potato: You need to use leftover mashed potatoes when you’ve got them or you’ll be able to boil or bake a potato to make use of for this bread. Russet potatoes work finest.
Notice that if you happen to used leftover mashed potatoes which have further substances in them, corresponding to garlic mashed potatoes or bitter cream and chive mashed potatoes, these flavors will switch to your bread.
Earlier than you begin baking, be sure to know measure flour accurately. This may assist your bread end up excellent each time!
Making this bread
To make the potato bread dough, add 2 cups of the flour to the bowl of a stand mixer together with the yeast and the salt.
In a separate microwave-safe bowl, add the water, milk, honey, and butter. Microwave for about 1 minute, or till the combination could be very heat however not sizzling. You need it to be between 110°F-120°F.
The butter may not totally soften—that’s okay!
Add the liquid combination the the dry substances and blend on medium pace with the paddle attachment, scraping down the perimeters of the bowl as wanted.
When the combination is effectively mixed, add the egg and the mashed potato. Combine once more till mixed.
Swap out the paddle attachment for the dough hook. With the mixer on low pace, add one other cup of the flour.
As soon as that’s blended, add the remainder of the flour, 1/2 cup at a time, simply till the combination comes collectively in a barely sticky dough that adheres to the dough hook.
Knead the dough by hand on a floured floor till easy and elastic, about 5 minutes. You may also knead it along with your stand mixer on medium pace for about 3 minutes if you happen to choose to not do it by hand.
Evenly cowl the dough with a clear towel and let it relaxation for 10 minutes.
Roll or pat the dough into an 8×15 inch rectangle. Ranging from the brief aspect, tightly roll the dough right into a log. Place right into a greased 10×5-inch loaf pan, seam-side down.
Cowl the loaf frivolously with a kitchen towel and place in a heat spot to rise for about 40-50 minutes, or till doubled in dimension. The highest of the loaf needs to be slightly below the highest fringe of the loaf pan.
Whereas the bread is rising, preheat the oven to 375°F. Bake for 35-40 minutes, or till deeply golden and the interior temperature reads 190°F on an instant-read thermometer.
Rigorously flip the potato bread out onto a wire rack to chill for no less than 1 hour earlier than slicing and having fun with.
Storing home made bread
Do-it-yourself breads corresponding to this potato bread, cinnamon swirl bread, or english muffin bread don’t have the identical preservatives in them as most grocery-store breads. So that you wish to retailer them in a approach that helps them keep contemporary so long as attainable.
Listed here are a couple of bread storage choices:
- Retailer loaves in paper or reusable bread baggage. Don’t retailer them in plastic – plastic traps in moisture so the bread goes dangerous quicker.
- Get a bread field. They give the impression of being very nice in your counter and they’re designed to maintain bread contemporary for longer at room temperature!
- Preserve bread in a cool, dry place. Attempt to retailer your bread away from heat and/or damp spots in your kitchen, corresponding to close to the fridge or dishwasher.
- When doubtful, freeze it! Bread freezes rather well – this potato bread isn’t any exception. Wrap the bread tightly in plastic wrap adopted by a layer of foil and freeze it for as much as 3 months. You possibly can defrost it earlier than slicing and toasting or place it in a heat oven to thaw and warmth it by way of.
Continuously requested questions
Sprinkle a clear countertop with all-purpose flour. Place your dough on the floured floor.
Use the bottom of 1 palm to push the dough away from you, then use your different hand to fold the dough again over itself and switch it 90 levels. Repeat this course of for about 5 minutes, including extra flour to the countertop if wanted if issues get too sticky.
The extra you follow the kneading movement, the better it’s going to grow to be. Kneading does take time, so don’t attempt to rush it; it’s essential for constructing construction within the dough on your potato bread.
While you’re making any type of yeast dough, pay the closest consideration to the visible cues within the recipe for when the dough is finished rising and prepared for the following step. For instance, if the recipe says that the dough needs to be “doubled in dimension” or “till it’s slightly below the sting of the pan.”
The instances given within the recipe provides you with an thought of how lengthy this may take, however the actual time will fluctuate relying on how heat your kitchen is.
One simple strategy to know if the dough is finished rising is thru the “poke check.” Gently press an indentation into the dough along with your finger. If the dough slowly springs again, it’s prepared for the following step.
If the dough doesn’t spring again, it wants extra time to rise.
Many ovens lately have a “proofing” setting that works nice. It retains the oven on the excellent temperature for the dough to rise, however not so sizzling that it could kill the yeast.
In case your oven doesn’t have this characteristic, some good choices (particularly in case your kitchen is chilly) are to set the dough on prime of or close to the range whereas the oven preheats, or within the laundry room on prime of the dryer whereas it’s working.
Another choice is to show solely your oven gentle on; this will barely heat the within of the oven to assist the dough rise.
With out being in your kitchen with you, it’s laborious to know precisely what may need occurred on your potato bread to not rise, however there are a couple of frequent causes to start out with.
Make sure that your yeast is contemporary. In case your yeast isn’t contemporary, it received’t rise. I retailer my yeast within the freezer; this may hold it good for approach longer than storing it within the pantry.
One other frequent situation is that the milk combination was too sizzling while you blended it with the opposite substances. If the milk is simply too sizzling, it could possibly kill the yeast, which is able to hold the dough from rising.
I like to recommend utilizing an instant-read thermometer to verify your milk is round 115℉. It is a nice temperature for activating the yeast with out killing it.
In case your dough is rising however simply rising extra slowly than you assume it ought to, your kitchen is likely to be a bit too chilly. Some newer ovens have a dough proofing setting which works nice.
In case your oven doesn’t have a setting for proofing, strive putting the dough within the oven with solely the sunshine turned on (don’t flip the precise oven on!). The sunshine will heat the within of the oven simply sufficient to assist the dough rise properly.
When you shouldn’t have a stand mixer, you may make this bread by hand in a mixing bowl. Simply ensure to completely stir the potato into the dough to evenly distribute it. You don’t need massive chunks of potato within the dough.
You might also have to knead it for a couple of further minutes to get it easy and elastic if making it by hand.
When you shouldn’t have a ten×5-inch loaf pan, you should utilize a 9×5-inch pan as a substitute. Notice that your loaf will rise simply above the sting of the pan and should have to bake for an additional 5-10 minutes for the middle to succeed in 190°F on an instant-read thermometer.
When you put money into a ten×5-inch pan, it’s nice for making Dominique Ansel’s banana bread and brown butter pumpkin bread.
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Within the bowl of a stand mixer fitted with the paddle attachment, add 2 cups of the flour, the yeast, and the salt.
4 cups all-purpose flour, 2 ¼ teaspoons on the spot yeast, 1 teaspoon high quality sea salt
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In a big microwave-safe measuring cup or a microwave-safe bowl, add the water, milk, honey, and butter. Microwave on excessive for about 1 minute, or till the combination is heat however not sizzling – it ought to learn between 110°F-120°F on an instant-read thermometer. Don’t worry if the butter doesn’t totally soften.
½ cup water, ½ cup milk, ¼ honey, ¼ cup unsalted butter
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Add the milk combination to the dry substances and blend on medium pace till effectively mixed, utilizing a spatula to scrape down the perimeters of the bowl as wanted.
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Add the egg and the mashed potato and blend on medium pace till effectively mixed, once more scraping the perimeters of the bowl as wanted.
1 massive egg, ⅓ cup cooked and mashed potato
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Swap to your dough hook attachment. With the mixer on low, add 1 extra cup of the flour. Combine till mixed. Add the ultimate cup of flour, ½ cup at a time, including simply sufficient flour to make a gentle however nonetheless barely sticky dough that adheres to the dough hook.
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Flip the dough out onto a frivolously floured floor. Knead till easy and elastic, about 5 minutes. (You may also knead the dough along with your stand mixer on medium pace for about 3 minutes if you happen to choose.)
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Evenly cowl the dough with a clear kitchen towel and let it relaxation for 10 minutes. In the meantime, frivolously spray (1) 10×5-inch loaf pan with nonstick spray.
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After 10 minutes, pat or roll the dough into (1) rectangle roughly 8 inches x 15 inches. Ranging from the brief aspect, tightly roll the dough right into a log. Place into the ready loaf pan seam-side down.
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Place the formed loaf in a heat place and canopy with the kitchen towel. Let rise for about 40-50 minutes, or till doubled in dimension. The highest of the dough ought to have risen slightly below the highest fringe of the loaf pan. The dough is finished rising if, while you make an indentation within the floor of the dough along with your finger, the dough slowly springs again. When you make the indentation and the dough doesn’t spring again, it wants extra time to rise.
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Whereas the loaf rises, preheat oven to 375°F.
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Bake at 375°F for 35-40 minutes, or deeply golden and the inside temperature reads 190°F on an instant-read thermometer.
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Rigorously flip the bread out onto a wire rack to chill. Let cool for no less than 1 hour earlier than slicing.
- Be happy to make use of leftover mashed potatoes on this recipe. When you shouldn’t have leftover mashed potatoes, prick a big russet potato throughout with the tines of a fork or a paring knife and microwave or bake the potato till gentle. Mash the inside of the potato with a fork and let cool earlier than including to the dough.
- When you shouldn’t have a stand mixer, you may make this bread by hand. Simply ensure to completely combine the potato into the dough to evenly distribute it. You might also have to knead it for a couple of further minutes to get the dough easy and elastic if making it by hand.
- When you shouldn’t have a ten×5-inch loaf pan, you should utilize a 9×5-inch pan as a substitute. Notice that your loaf will rise simply above the sting of the pan and should have to bake for an additional 5-10 minutes for the middle to succeed in 190°F on an instant-read thermometer. Loosely cowl the highest of the loaf with aluminum foil close to the tip of the baking time whether it is getting too darkish however the inside just isn’t but totally cooked by way of.
Serving: 1slice, Energy: 251kcal, Carbohydrates: 41g, Protein: 7g, Fats: 6g, Saturated Fats: 3g, Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 2g, Trans Fats: 0.2g, Ldl cholesterol: 30mg, Sodium: 247mg, Potassium: 135mg, Fiber: 2g, Sugar: 1g, Vitamin A: 186IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 3mg
Vitamin info is mechanically calculated, so ought to solely be used as an approximation.
