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Potato Bread

This bread has a soft crumb and stays fresh longer than regular white bread thanks to the mashed potato in the dough.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Rise + Cooling Time: 3 hours 15 minutes
Total Time: 4 hours 30 minutes

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 9x5 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.

Notes

You need about 1/2 cup mashed potato for this recipe.
Tried this recipe?Leave a comment below & let me know!