If this is your first time hearing about this lovely loaf, listen up! We are replacing some of the flour used in traditional bread baking with potatoes! By using potatoes, we are adding a lot of great nutrients into the bread compared to the typical, over processed store bought loaves. My potato bread recipe is a healthy, easy alternative that is both flexible and forgiving, so it’s a perfect starter recipe if you want to try your hand at homemade bread! This bread is so easy to make! It can be used for a multitude of different purposes, and it’s a great bread to try and make! If you’ve never made bread, don’t be afraid. The more you make the easier it will get!
Why Make This Potato Bread
Perfect For Toast or Sandwiches Easy To Make Simple, Short Ingredient List Versatile
Start by peeling and cubing 2 medium russet potatoes. Place them in a medium saucepan with 2 to 3 cups of water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes until the potatoes are fork-tender. Once done, drain the water and mash the potatoes with a fork.
Potatoes – I used russet potatoes, peeled and cubed. Milk – Use your preference. Dairy or non dairy. I usually always use non dairy because that’s pretty much the only milk we have in the house. Butter – I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust! Yeast – I used instant yeast for this recipe. You can use dry yeast, but it will need to activated first in a little bit of water with a bit of sugar. Flour – I used all-purpose flour as it works best for this bread. You could also combine some whole wheat flour along with some all-purpose. Salt – Salt is such a needed ingredient in baking goods, without it, your bread will have no taste.
In a separate medium saucepan, combine 1½ cups of milk, ¼ cup of unsalted butter, and 1 teaspoon of salt. Heat the mixture over medium heat until it starts to bubble around the edges. Stir in the mashed potatoes. Transfer this warm mixture into the bowl of you mixer and let it cool until it’s warm but not hot. Tip: Letting the mixture cool prevents killing the yeast, ensuring your dough rises properly. Sprinkle 2¼ teaspoons of instant yeast over the milk and potato mixture. Add 2 cups of all-purpose flour. Using the paddle attachment, mix until the flour is fully incorporated. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Gradually add up to 1 cup more flour as needed until the dough pulls away from the sides but remains slightly sticky. Tip: Adding flour gradually helps achieve the perfect dough consistency without making it too dry. Lightly grease a large bowl with cooking spray and place your dough inside. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm, draft-free spot for 1 hour 30 minutes until it doubles in size. If you prefer, you can refrigerate the dough overnight for a slow rise. Tip: A warm environment speeds up the rising process, giving your bread a better texture. Punch down the risen dough to release the air. Turn it onto a clean, lightly floured surface and knead it gently a couple of times. Using a pastry scraper, divide the dough into two equal pieces. Grease two 8.5 x 4.5 x 3-inch loaf pans with a little oil or cooking spray. Place each half of the dough into the prepared pans. Lightly sprinkle the tops of the loaves with a bit of flour. If you like, make 3 slits on top of each loaf for a classic look. Let the loaves rise again in a warm, draft-free area for 30 minutes to 1 hour until they double in size. Preheat your oven to 375°F (190°C) while the loaves are rising. Once ready, place the loaf pans in the oven and bake for 35 to 40 minutes. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 190°F to 200°F. If the loaves brown too quickly, cover them loosely with foil and continue baking. After baking, let the loaves cool in the pans for about 2 minutes. Gently run a dull knife along the edges to loosen the bread. Turn the loaves out onto a cooling rack and let them cool completely before slicing and serving.
My Dough Didn’t Rise!
Probably one of the most common questions I get on this blog is why didn’t my dough rise? Since I’m not with you in the kitchen when you’re baking, it’s really impossible for me to pinpoint where you went wrong or what happened with your dough. There are many reasons why dough doesn’t rise, so here’s my list for possible reasons.
More Delicious Bread Recipes To Try
Dark Rye Bread Amish White Bread Pumpkin Cinnamon Bread Easter Bread Ciabatta Brioche Buns Cinnamon Bread Easy Focaccia No Knead Potato Bread Turkish Bread Brioche Bread Recipe
