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Potato Bread

This bread has a soft crumb and stays fresh longer than regular white bread thanks to the mashed potato in the dough.
prep time:30 minutes
cook time:1 hour
Rise + Cooling Time3 hours 30 minutes
total time:5 hours
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Ingredients

Ingredients (1 loaf)

  • 1 medium russet potato
  • 1/2 cup potato water from cooking the potato
  • 3/4 cup whole milk warmed
  • 1 tsp active dry yeast
  • 1/2 Tbsp honey
  • 1 Tbsp oil vegetable, canola or your favorite light-tasting oil
  • 1/2 tsp salt
  • ~3 cups all purpose flour

Instructions

  • Peel and cube potato, boil until tender (15-20 minutes), drain and reserve 1/2 cup potato water.
  • Mash potato and let cool to warm. You need 1/2 cup mashed potato.
  • In stand mixer bowl, combine warm milk, yeast, and honey. Let sit 5 minutes until foamy.
  • Add potato water, mashed potato, oil, salt, and 1 cup flour. Mix together.
  • Add remaining flour 1/2 cup at a time until dough forms a ball and pulls from bowl sides.
  • Knead in mixer 5-8 minutes until smooth and slightly tacky.
  • Form dough into ball, place in greased bowl, cover with plastic wrap.
  • Let rise until doubled, about 1.5-2 hours.
  • Deflate dough and flatten into 8x10 inch rectangle. Roll into log, pinch seam, tuck ends under.
  • Place in greased 9x5 inch bread pan, cover, and let rise until doubled, 30-45 minutes.
  • Preheat oven to 350F.
  • Bake 40-45 minutes until golden brown and sounds hollow when tapped.
  • Cool in pan 5-10 minutes, then turn out onto cooling rack.
  • Let cool completely before slicing.
Did you make this recipe?Let me know how you liked it below!