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!
- 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
- 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!
- 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.
Keywords: potato bread, bread, baking, breakfast, bread baking, potatoes