Homemade Potato Bread

4.90 (22)
⏱ 260 mins 🍽 ['12', '2 loaves'] 🌶 american 🏷 Baking

This recipe guides you through making your own potato bread from scratch. The process involves preparing mashed potato, creating a warm milk mixture, and incorporating yeast and flour to form a dough. After rising, the dough is shaped, given a second proof, and then baked until golden. The result is a loaf with a distinctive texture, ideal for toasting. The entire process takes about 260 minutes and makes two loaves.

Homemade Potato Bread

Ingredients

  • 1 large russet potato (about a 12 oz potato)
  • 2 cups (475 ml) milk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 Tbsp extra virgin olive oil
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 5 cups (680g) all purpose flour

Method

  1. Prepare the mashed potato. You will need 6 to 8 ounces, or between 3/4 cup and one cup. Pierce the potato with a fork and microwave it for 4 minutes on one side and 4 minutes on the other. Allow it to cool before peeling and mashing. Alternatively, you can peel, chop, and boil the potato for about 10 minutes until tender, then drain, cool, and mash it. The cooking water can be reserved for use in the recipe.
  2. Warm the milk in a saucepan with the salt and sugar until bubbles form at the edges. Take it off the heat and stir to dissolve. Whisk in the olive oil and the mashed potato. Transfer this mixture to a large mixing bowl and let it cool until it is warm but not hot, as a temperature over 130°F can harm the yeast.
  3. Mix in the yeast and 2 cups (272g) of the flour. Using a stand mixer with a paddle attachment, beat the mixture on medium-high speed for 4 minutes to ensure the potato is fully incorporated. For a bread machine, combine the milk mixture, yeast, and all the flour and knead for 8 minutes, then proceed to step 5.
  4. Switch to the dough hook. Gradually add enough of the remaining 3 cups (408g) of flour to form a loose, tacky dough. Knead using the mixer on medium-low speed for 8 minutes.
  5. Lightly oil a large bowl. Place the dough inside and turn it to coat the surface with oil. Cover the bowl with plastic wrap or a damp cloth. Leave it in a warm place for 2 hours, or refrigerate overnight, until it has doubled in size. It is ready when a finger pressed into the dough leaves a lasting indentation.
  6. Gently deflate the dough and turn it onto a floured surface. Knead it briefly. Divide the dough into two equal pieces. Lightly oil two 8x4-inch loaf pans and press each portion of dough into the bottom of a pan.
  7. Brush the tops of the loaves with a little oil. Cover the pans with plastic wrap and let them sit in a warm spot for 45 minutes to an hour, until the dough has risen and doubled again.
  8. Position a rack in the centre of your oven and preheat it to 350°F (175°C).
  9. Uncover the loaf pans and place them on the middle rack. Bake for 40 to 45 minutes until the crust is golden brown and the internal temperature reads between 190° and 200°F. Begin checking at 35 minutes, as baking may take up to 55 minutes.
  10. Once baked, carefully run a blunt knife around the edges of each pan while the bread is still warm. Invert the pans onto a wire rack to release the loaves. Allow the bread to cool completely before you slice it.

Nutrition (per serving)

Sodium377 mg

Recipe details

CategoryBaking
Cuisineamerican
AuthorElise Bauer