Homemade Potato Bread
Homemade Potato Bread Recipe
I'm not huge on writing ridiculously long blog posts when it comes to recipes y'all. I love cooking and baking. It's therapeutic for me. So one of the things that annoys me the most is when I go to use a recipe on someone else's page and you have to scroll through 10 pages before getting to the recipe finally!
So... here's my amazing homemade potato bread recipe you NEED to try out. It's pretty easy and no you don't need to puree the mashed potatoes, they can be chunky. It's makes no difference. So fluffy, so yummy, so much healthier than storebought crap!
Makes : 2 loaves
Prep: 20 minutes
Rise Time: 2-3 hrs
Cook: 30-40 minutes
- 1 cup water warm
- ⅓ cup honey
- 1 Tablespoon active dry yeast
- 1 ½ cups mashed potatoes
- ¾ cup whole or raw milk
- 2 eggs
- ½ cup butter softened
- 2 teaspoons salt
- 6 ½ to 7 cups of unbleached flour
- In a medium-large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the yeast bubbles and is foamy.
- Mix the proofed yeast with the mashed potatoes, milk, eggs, butter, salt, and 2 cups of flour. Mix until combined, about 1 minute.
- Adding flour 1 cup at a time until incorporated to make a soft, slightly sticky dough. Knead for 4-6 minutes until dough is smooth.
- Take dough out and lightly oil the bowl you used with 1-2 teaspoons of oil, we use olive or Avocado oil. Cover with a clean cloth, then let the dough rise in a warm spot for 60-90 minutes until doubled in size.
- When the dough has risen, punch the dough down right in the center to let out air. Toss dough out onto clean counter and Cut the dough in half and shape into 2 loaves. Place each ball of dough into a bread pan.
- Set aside in warm place on counter or inside your oven (no warmer than 100°) and let them rise for another 30-60 minutes until at least double in size.
- When loaves have risen, remove from oven. Preheat oven to 350 degrees.
- Bake at 350 degrees F for 30-40 minutes until golden brown on top.
- Remove from oven and turn out onto a wire rack to finish cooling. Store in an airtight container or refrigerate to last longer.
- You can wrap and freeze these loaves easily, they preserve very well! However do not let them stay on the counter or fridge too long without using as they will begin to mold quicker than storebought as they do not have any preservatives in them. Enjoy!!!