Soft Potato Sandwich Bread
This recipe uses mashed potatoes to create a soft, fluffy sandwich bread with a tender crumb and a perfect crust. The dough is enriched with butter and eggs, giving it a rich flavor. This recipe makes two 9x5 inch loaves.
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Ingredients
- 1 1/2 lbs Russet or Yukon Gold potatoes yields ~3 1/2 cups mashed
- 7 1/2 cups all-purpose flour
- 1 tablespoon Diamond Crystal kosher salt
- 6 tablespoons granulated sugar
- 4 large eggs
- 1/2 cup whole milk warmed to ~100-110F
- 1 tablespoon + 2 teaspoons active dry yeast 2 packages
- 3/4 cup unsalted butter 1 1/2 sticks, cubed and softened
Instructions
- Peel and cut potatoes into chunks, boil until tender, mash until smooth, spread on baking sheet to cool completely.
- Stir yeast into warm milk, let stand 10 minutes until foamy.
- Mix cooled mashed potatoes and eggs in stand mixer with paddle attachment until smooth.
- Add yeast mixture to potato mixture.
- Combine flour, salt, and sugar in separate bowl.
- Switch to dough hook, add dry ingredients, mix on low 15 minutes until dough pulls away from bowl.
- Add softened butter gradually while mixing on medium, knead 10 minutes until smooth and elastic.
- Place dough in oiled bowl, cover, let rise 1-1.5 hours until doubled.
- Divide dough in half, shape into rounds, rest 10 minutes.
- Shape into logs, place in greased 9x5 loaf pans.
- Cover, let rise 30-45 minutes until 1 inch above pan rim.
- Bake at 375F for 30-35 minutes until golden brown and internal temp reaches 185-190F.
- Remove from pans immediately, cool on wire rack.
Notes
For softer crust, brush tops with melted butter after baking.
If using seasoned leftover mashed potatoes, omit salt from recipe.
Tried this recipe?Leave a comment below & let me know!