Description
Soft and fluffy homemade potato bread with a rich buttery flavor and tender crumb, perfect for sandwiches, toast, and everyday baking.
Ingredients
- 1 tablespoon instant yeast
- 1/2 cup granulated sugar
- 1 1/4 to 1 1/2 cups lukewarm water or potato water
- 12 tablespoons unsalted butter, softened
- 2 1/2 teaspoons table salt
- 2 large eggs
- 1 cup mashed potatoes
- 6 1/2 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, combine the instant yeast, sugar, lukewarm water or potato water, softened butter, salt, eggs, mashed potatoes, and flour.
- Mix using the paddle attachment on medium-high speed for 4 to 5 minutes, scraping down the sides occasionally until the dough looks smooth and slightly glossy.
- Switch to the dough hook and knead the dough on medium speed for about 7 minutes until elastic and cohesive. The dough will remain sticky.
- Gather the dough into a ball and place it in a lightly greased bowl or large greased plastic bag.
- Cover and refrigerate overnight or for up to 24 hours.
- Remove the dough from the refrigerator and divide it evenly into two portions.
- Shape each portion into a 9-inch log and place them into lightly greased 9 x 5-inch loaf pans.
- Cover loosely with lightly greased plastic wrap and let rise until the dough crowns about 1 inch above the rim of the pans, about 2 to 4 hours.
- Near the end of the rise time, preheat the oven to 350°F.
- Bake the loaves for 25 minutes.
- Tent loosely with aluminum foil and continue baking for another 15 to 20 minutes until deep golden brown and the internal temperature reaches at least 190°F.
- Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Mashed potatoes help keep the bread moist and soft for several days.
- The dough is naturally sticky, so avoid adding too much extra flour.
- Russet or Yukon Gold potatoes work best for smooth texture.
- The overnight refrigeration develops deeper flavor and better texture.
- This bread freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 32mg
