Ingredients (1 loaf)
- 1 medium russet potato
- 1/2 cup potato water (from cooking the potato)
- 3/4 cup whole milk (warmed)
- 1 tsp active dry yeast
- 1/2 Tbsp honey
- 1 Tbsp oil (vegetable, canola or your favorite light-tasting oil)
- 1/2 tsp salt
- ~3 cups all purpose flour
Cook and Mash the Potato
Peel and cube the potato; Add to a sauce pot and cover with water.
Boil until the potato is soft and tender – this usually takes ~15-20 minutes depending on cube size.
Drain the potato but save 1/2 cup of that starchy potato water for the dough.
Mash the potato with a fork or potato masher and allow to cool to warm. You need about 1/2 cup of mashed potato for this recipe.
Make the Dough
In the bowl of a stand mixer, add the warm milk, yeast, and honey.
Stir briefly and let sit for ~5 minutes – the yeast should foam up and look active.
Add the potato water, mashed potato, oil, salt, and 1 cup of the flour. Stir until mixed together.
Continue adding flour 1/2 cup at a time until the dough forms a ball and pulls away from the sides of the bowl. You might not need all 3 cups.
Knead in the mixer for ~5-8 minutes. The dough should be smooth and slightly tacky but not sticky.
First Rise
Remove the dough from the mixing bowl and form into a ball.
Place in a greased bowl and cover with plastic wrap.
Allow the dough to double in size – this usually takes ~1 1/2 to 2 hours depending on room temperature.
Shape and Second Rise
Gently push down the dough to deflate it.
On a clean surface, flatten the dough into a rectangle about 8 x 10 inches. Roll it into an oval log and pinch the seam closed. Tuck the ends under.
Place the shaped dough into a greased 9×5 inch bread pan.
Cover and let it rise until doubled – ~30-45 minutes.
Bake the Bread
Preheat your oven to 350F.
Bake for ~40-45 minutes until the top is golden brown and the loaf sounds hollow when tapped.
Let the bread cool in the pan for ~5-10 minutes, then turn it out onto a cooling rack.
Allow the bread to cool completely before slicing – this prevents the crumb from getting gummy.
Potato Bread
Ingredients
Ingredients (1 loaf)
- 1 medium russet potato
- 1/2 cup potato water from cooking the potato
- 3/4 cup whole milk warmed
- 1 tsp active dry yeast
- 1/2 Tbsp honey
- 1 Tbsp oil vegetable, canola or your favorite light-tasting oil
- 1/2 tsp salt
- ~3 cups all purpose flour
Instructions
- Peel and cube potato, boil in water for 15-20 minutes until tender.
- Drain potato and reserve 1/2 cup cooking water.
- Mash potato and cool to warm temperature.
- In stand mixer bowl, combine warm milk, yeast, and honey.
- Let sit 5 minutes until yeast foams.
- Add potato water, mashed potato, oil, salt, and 1 cup flour to mixer.
- Add remaining flour 1/2 cup at a time until dough forms a ball and pulls from bowl sides.
- Knead in mixer for 5-8 minutes until smooth and slightly tacky.
- Form dough into a ball and place in greased bowl.
- Cover with plastic wrap and let rise 1 1/2 to 2 hours until doubled.
- Gently deflate dough and flatten into 8 x 10 inch rectangle on clean surface.
- Roll into oval log, pinch seam closed, and tuck ends under.
- Place in greased 9×5 inch bread pan.
- Cover and let rise 30-45 minutes until doubled.
- Preheat oven to 350F.
- Bake 40-45 minutes until golden brown and loaf sounds hollow when tapped.
- Cool in pan 5-10 minutes, then turn out onto cooling rack.
- Cool completely before slicing.
