Unlike the pretzel bread, where I had a specific taste I was going for, the potato bread is more a mystery to me. All I know is that I love using potato bread for sandwiches, and I can pretend it’s healthier than white bread.
But, the recipe I used today, while producing a decent tasting bread, just wasn’t what I was looking for. The bread was so dense that it never actually rose. Whether that’s from old yeast, or just not enough, I don’t know. It could have been the 3/4 cup of butter. It could have been the honey. Whatever the case, I’m going to keep looking for a new recipe base to start out my second bread experiment.
On a side note, it’s a good looking, if only decent, loaf of bread.
- 1 pkg active dry yeast
- 1/2 cup warm water
- 2 Tbsp Honey
- 1/2 cup sugar
- 1 cup warm milk or potato water
- 1 1/2 Tbsp salt
- 2 eggs
- 1 cup mashed potatoes
- 6+ cups bread flour.
Dissolve yeast and honey in the warm water. Mix and let proof for 10 minutes.
Add the warm milk/potato water, butter, 1/2 cup sugar, salt and eggs to yeast mixture, stir to blend well.
Add mashed potatoes and stir well.
Add flour 1 cup at a time, stirring after each addition, to make a very stiff dough.
Turn onto floured board and knead 10-12 minutes, and shape into a ball. Butter large mixing bowl and place dough in it, turning to coat sides with butter. Cover and let rise in warm place.
When doubled, turn out on floured board and punch down. Let rest 5 minutes, then knead for 4-5 minutes and let rest again.
Shape into two loaves and place in well-buttered bread pans. Cover and let rise until double again.
Preheat oven to 375 degrees and bake for 40-45 minutes. Remove from pans and if tapping crust leaves a hollow sound, you’re done. Return bread directly onto oven racks to brown the crust (feel free to use an egg wash).
Cool completely before slicing.
Thanks to Farm Fresh To You for providing the recipe this was adapted from.