Can I use instant mashed potatoes?

Yes, you can use instant mashed potatoes. However, the bread has the best texture with homemade mashed potatoes.

How do I know when the bread is done baking?

The bread is done baking when it is golden brown and sounds hollow when tapped on the bottom.

What is potato bread made of?

It is a type of bread that is made with mashed potatoes added to the dough. This bread is typically made with the same basic ingredients as other types of bread, such as flour, water, yeast, and salt, but the addition of potatoes gives it a denser texture and a slightly sweet flavor.

Is potato bread healthier than white bread?

Yes, potato bread is generally healthier than white bread because it contains more fiber and nutrients.

What does it taste like?

Potato bread has a slightly sweet and earthy flavor, with a dense and moist texture. It tastes like a cross between white bread and mashed potatoes.

Potato Bread

Description

This homemade potato bread is so soft and fluffy! This loaf is delicious, filling, and easy to make. The mashed potatoes give this bread a unique and tasty flavor!

Ingredients

Scale

2 medium potatoes, peeled and diced
1 cup warm water
2 tablespoons sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup vegetable oil
1 teaspoon salt
4 cups bread flour
Additional flour for dusting

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Instructions

Place the diced potatoes in a saucepan and cover them with water. Bring to a boil and cook until the potatoes are fork-tender. Drain the potatoes and mash them until smooth. Set aside to cool.
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until foamy.
In a large mixing bowl, combine the cooled mashed potatoes, yeast mixture, vegetable oil, salt, and 2 cups of bread flour. Stir well to combine.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. You may need slightly more or less flour, depending on the moisture content of the potatoes.
Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes, or until the dough becomes smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a lightly floured surface and knead it for a few minutes to remove any excess air.
Shape the dough into a loaf and place it in a greased 9×5-inch bread pan. Cover with the kitchen towel and let it rise for another 30 to 45 minutes, or until it reaches just above the rim of the pan.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.
Finally, once cool, slice and serve!

Notes

Boil the potatoes until fork tender.
After kneading, the dough should be smooth and elastic.
Allow the dough to rise until doubled in size. This takes about an hour.
The bread is done baking when tapping on it produces a hollow sound.
Allow the bread to fully cool before slicing into.
Store the bread wrapped up at room temperature for up to 3 days.
Freeze individual slices for up to 1 month.