Gentle, tender, and completely irresistible, this Selfmade Potato Bread is the proper 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 complete grains got here into the kitchen. My sisters and I begged for mushy Marvel bread; we didn’t perceive this part. We longed for good ol’ white sandwich bread, like this tender, sliceable Potato Bread Recipe.
Why You Should Make
From time to time, although, my mother would choose up a loaf of fluffy potato bread from the market. These reminiscences had been my inspiration for this home made potato bread made with mashed potatoes. And it was significantly top-of-the-line bread recipes I’ve made in years.
- Mashed potatoes substitute a few of the flour on this bread recipe, and from there some magic occurs.
- It’s tender, 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 brisker longer than atypical 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 purchasing checklist. You’ll be set to make this marvelous loaf!
- Kitchen Staples – Sugar, Desk Salt, Butter
- Instantaneous Yeast – I favor Purple 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 take advantage of King Arthur Flour model
The best way to Use
That is the final word sandwich loaf. Tender 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 informed him he needed to pattern a slice. I knew he’d affirm my overview.
- Smear with tender butter.
- Use it to your morning toast or sandwiches.
- Attempt slices for French toast!
The best way to 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 all the 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 inner 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.
Knowledgeable Ideas
In case you’re new to creating yeast bread, there’s a bit trial and error, however an excellent 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 price a strive!
- First, and foremost, you should use recent yeast (not expired). If the yeast is outdated or inactive, your bread won’t rise correctly.
- PRO-Tip: To check in case your yeast is lively, put some heat water (110-115º, no hotter) in a small bowl. Add a bit sugar, combine, then add a small quantity of your yeast and blend once more. Let it relaxation, and in a couple of minutes, you need to see the yeast grow to be foamy. If this doesn’t occur, you will want to buy recent yeast. Most packets and jars have expiration dates, however yeast can “expire” earlier than the date if not saved correctly.
- As soon as you realize you’ve gotten recent yeast, you can begin the blending course of. Observe your recipe’s instructions on what order so as to add and blend your elements.
- PRO-Tip: If that you must proof the yeast in water (a typical instruction except you’re utilizing on the spot yeast), the water temperature ought to be 105-115º. Hotter than that can kill some or all the yeast. Use a cooking thermometer to double-check the temperature. Since on the spot yeast is blended with the flour and different elements first, the water could be a bit hotter, 120-130º in line with Bob’s Purple Mill, however I nonetheless goal for 120º or much less.
- Bread can positively be blended and kneaded by hand, however when you’ve got a stand mixer, utilizing the paddle attachment, then the dough hook to knead, saves effort and time. Simply regulate 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, also called “proofing.” The instances listed are solutions, most instances you’ll need the dough measurement to double. It’s vital to not overproof or underproof!
- Proof in a heat spot in your kitchen. If it’s too scorching, your bread will rise too quick and the feel is probably not preferrred and the flavors that happen with a slower rising will likely be missing, too. PRO-Tip: 85º is the best temperature for proofing.
- Bake in line with your recipe’s directions.
- PRO-Tip: In case you’re not sure in case your loaf is finished, use an on the spot learn thermometer and search for an inner temperature of 190º.
Ceaselessly Requested Questions
Potato bread is a bread recipe that has mashed potatoes and even potato flour labored into the dough. The potatoes substitute a few of the flour within the recipe.
It’s fairly just like a loaf of white bread however a bit softer and fluffier. With much less flour within the recipe, there’s much less gluten and that leads to a extra tender loaf of bread.
The title of this bread is likely to be deceptive, however since common, all-purpose flour is among the essential elements, this bread will not be gluten-free.
Sure, you’ll be able to positively use Instantaneous 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, examine the quantity of sodium per serving, as chances are you’ll must lower the salt within the recipe if the moment potatoes are salty.
Potato bread has extra fiber and protein when in comparison with complete 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. Verify the recipe card under for detailed dietary data 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 offers a greater texture than proofing at a heat room temperature. Refrigerate for 12-18 hours for one of the best outcomes. The dough ought to be lined with plastic whereas within the fridge so the floor doesn’t dry out.
As soon as it’s cooled, it’s going to preserve for 3-4 days at room temperature, in a plastic bag. If there’s a cool, dry, darkish area in your kitchen, that might be preferrred.
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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Elements
- 1 tablespoon on the spot yeast (I like Purple 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 giant 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 all the dough elements, utilizing the paddle attachment of your stand mixer for 4 to five minutes at medium-high pace, stopping the mixer to scrape down the perimeters 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 pace (provided that your mixer will tolerate it) for 7 minutes, stopping to scrape the dough right into a ball a few instances throughout the course of.
- Scrape the dough right into a ball (it will likely be sticky), and place it in a frivolously 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 frivolously 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, it will 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 a further 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 at the least 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 prepare dinner the potatoes. Use the bigger quantity of liquid in drier, winter months.
Notice that whole time to make this bread should take into account how lengthy you refrigerate your bread dough. It is properly price doing for at the least 12 hours!
Tailored from King Arthur Flour
Really helpful Merchandise
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Diet Info:
Yield:
32
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 123Whole Fats: 1gSaturated Fats: 0gTrans Fats: 0gUnsaturated Fats: 0gLdl cholesterol: 12mgSodium: 194mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 3g
