Potato Bread
This soft, moist potato bread uses mashed potatoes for a tender crumb and is baked into two classic loaves.
Ingredients
- 1 tablespoon instant yeast
- 1/2 cup granulated sugar 100g
- 1 1/4 cups lukewarm water 300ml
- 12 tablespoons unsalted butter softened, 170g
- 2 1/2 teaspoons salt 15g
- 2 large eggs
- 1 cup plain mashed potatoes at room temperature, 200g
- 6 1/2 cups all-purpose flour 780g
Instructions
- In the bowl of a stand mixer, combine the yeast, sugar, lukewarm water, softened butter, salt, and eggs. Add the mashed potatoes and mix with the paddle attachment on low speed until combined.
- Add the flour to the bowl. Mix on low speed until a shaggy dough forms and most of the flour is incorporated.
- Switch to the dough hook. Knead on medium speed for 7 to 8 minutes. The dough should become smooth, shiny, and pull away from the sides of the bowl, though it will still be soft.
- Transfer the dough to a large, lightly greased bowl. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
- Grease two 9x5-inch loaf pans. Remove the cold dough from the refrigerator, place it on a lightly floured surface, and divide it in half.
- Shape each half into a log about 9 inches long and place them seam-side down in the prepared pans.
- Cover the pans loosely with greased plastic wrap. Let the loaves rise in a warm, draft-free place for 2 to 4 hours, or until the dough has risen about 1 inch above the rim of the pans.
- Near the end of the rising time, preheat your oven to 350°F (175°C).
- Bake the loaves for 25 minutes. Tent the pans with aluminum foil to prevent over-browning and continue to bake for another 15 to 20 minutes.
- The bread is done when it is deep golden brown and an instant-read thermometer inserted into the center registers 190°F (88°C). Let the loaves cool in the pans for 5 minutes before turning them out onto a wire rack to cool completely before slicing.
Notes
For best results, bread should be cooked to an internal temperature of 190°F (88°C). An instant-read thermometer is the most accurate way to check for doneness.
The rising time can vary greatly depending on the temperature of your kitchen. Be patient, as the cold dough takes longer to rise.
Use plain, unseasoned mashed potatoes. If you're making them fresh, be sure they have cooled to room temperature before adding to the dough.
If you don't have a stand mixer, you can knead the dough by hand on a floured surface for 10-12 minutes until smooth and elastic.