Potato Bread

Course Bread, Breakfast

Cuisine American, Southern

Keyword homeade-bread-recipes, potato-bread, potato-bread-recipe

Prep Time 20

Cook Time 25

Rise time 3 30

Total Time 4 15

Servings servings (2 loaves)

Calories 301kcal

Author Melissa Sperka

In the large bowl of a stand mixer mix together the mashed potatoes, butter and beaten eggs.
Add the yeast, sugar and milk. Mix on low speed just until combined. Let rest for 5 minutes or until bubbles begin to form on top.
With the mixer running add the flour 1 cup at a time until the dough comes together. The amount can vary depending on the stiffness of the mashed potatoes.
After all of the flour has been incorporated increase the speed of the mixer and knead until smooth and elastic around 5-7 minutes. (Alternatively, turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic.)
Form dough into a ball and place into a greased bowl. Turn to coat.
Cover and allow to rise in a warm draft free place until doubled in size, around 1 1/2-2 hours.
Punch down to release the air bubbles. Divide in half.
Place into 2 buttered 8x4 inch loaf pans. Cover and let rise again until doubled 1-2 hours.
Bake in a preheated 375°F oven for 25-30 minutes or until the bread sounds hollow when tapped in the middle. Check at 20 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
Cool on a cooling rack.

Yeast equivalent - One [1/4 oz] packet is equal to [2 1/4 tsp] of dry yeast.
To make a small batch of potatoes for this recipe use 3 medium-large russet potatoes that have been peeled and cut into 1 inch cubes. Cover with cold salted water and bring to a boil on the stovetop cooking them for 8-10 minutes or just until fork tender. Drain well. Whip them using a mixer with 1 tablespoon of butter and just enough milk to make them smooth. Stiff mashed potatoes work best. Chill until making the bread.