Potato Bread

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Heike Rau/Shutterstock
The Editors
Makes 2 loaves.
Preparation Method
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Plain mashed potatoes create a fantastic breakfast bread, just made for butter and jam. If you prefer your spuds enhanced with garlic, chives, blue cheese, or bacon, this recipe will give you a more flavorful bread, great for leftover turkey sandwiches.

3 tablespoons unsalted butter
1-1/2 cups milk
1 cup leftover mashed potatoes, at room temperature
2 teaspoons salt
1 tablespoon sugar or honey
2-1/4 teaspoon (1 packet) dry yeast
1/3 cup warm water (105° to 115°F) water
5 cups all-purpose flour
  1. In a saucepan, melt butter in milk. Let cool to room temperature.
  2. In the bowl of a stand mixer with dough hook, combine milk mixture with mashed potatoes, salt, sugar, yeast, warm water, and flour and knead with dough hook for about 5 minutes, until you have a smooth and slightly glossy dough. Place into an oiled bowl. Cover with plastic or a clean, dry dish towel and let rise until doubled in size, about 1 hour.
  3. Oil two 9x5-inch loaf pans.
  4. Turn dough out onto a lightly floured work surface. Divide in half and knead three or four times. Shape each portion into a rectangle about 9 inches long. Roll each one lengthwise into a log and place seam side down into its own loaf pan. Cover with plastic or a clean, dry dish towel and let rise until doubled in bulk, about 1 hour.
  5. Preheat oven to 375ºF.
  6. Bake for 30 minutes, or until loaves sound hollow when tapped. Turn onto wire racks and let cool completely.
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The Almanac Chefs

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