Go Back
+ servings
Potato Bread
Print

Potato Bread

Course Bread, Breakfast, brunch
Cuisine American
Keyword homeade-bread-recipes, potato-bread, potato-bread-recipe
Prep Time 20 minutes
Cook Time 25 minutes
Rise time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings 2 loaves
Author Melissa Sperka

Ingredients

  • 1 cup mashed potatoes
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 2 [1/4 oz] packets rapid rise active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk lukewarm
  • 5-6 cups all-purpose flour

Instructions

  • In the mixing 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 for the same amount of time until smooth and elastic.
  • Form 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 8 x 4 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.

Notes

Yeast equivalent - One [1/4 oz] packet is equal to [2 1/4 tsp] of dry yeast.