this potato bread is anything but bland and has fast become a family favorite for sandwiches and toast
When my kids were little, they had no idea that white bread existed. I never even used white flour in my baking. It wasn’t until their uncle thought it would be funny to make grilled cheese with white bread and american cheese that they were on to me. Of course they thought it was the best bread they had ever tasted.
I am still not a big fan of white bread, except when it comes to potato bread. There is really nothing better for toasting and smothering in preserves. It is soft, and sweet, and stays soft for days after baking. And when you have leftover mashed potatoes the dough comes together super fast.
There are many recipes for potato bread that have you boil a potato and then mash it right into the dough with butter and milk. Because Stella LOVES mashed potatoes, and she doesn’t love many foods at all, I make them pretty often, and many days have leftovers in the fridge. I was so happy to find a use for them in this recipe from King Arthur Flour.
The overnight resting time creates a bread that has so much flavor. I tend to be impatient and do not love recipes that call for an overnight rest, but don’t skip it. It makes what could be a bland white loaf of bread, a loaf that has outstanding flavor. I may even be gaining a bit of patience, because I happily bake at least two loaves of this every week.
- 1 envelope of active dry yeast
- 3 cups AP flour (if dough is too wet and sticky, may need to add 1/4 cup additional flour)
- 1 tsp salt
- 3 Tbsp honey
- 3/4 cup warm water (100-110 degrees)
- 1 egg
- 6 Tbsp butter, very soft
- 1/2 cup smooth mashed potatoes
- place all ingredients in the bowl of a stand mixer, using the paddle, beat on medium speed until the dough comes together and pulls away from the sides of the bowl (this may take up to 5 minutes)
- switch to the dough hook and knead (or you can knead by hand on a lightly floured surface) until you have a smooth ball of dough (5-6 minutes)
- place dough into large greased zip-top bag, and place in the refrigerator overnight (or up to 24 hours)
- in the morning fit dough into a well greased loaf pan, cover with a tea towel and allow to rise in a warm spot until dough is 1 inch over the rim of the pan (2 1/2 hours, longer if you allow a longer chill time)
- bake in a preheated 350 degree oven for 30 - 45 minutes
- cool in pan 5 minutes, and then move to a rack to complete cooling
- loaf slices much easier when completely cool
- leftover bread can be kept for up to 3 days at room temperature if tightly wrapped, or frozen for longer storage
I don’t normally peel my potatoes for mashing, but when I know I plan to make potato bread, I do peel them and mash them so that they are very smooth. Normally, I would leave them lumpy, but smooth mashed potatoes create a smooth bread dough.
The dough comes together easily, and I prefer to keep my ball in a large ziplock bag overnight. To make removing the dough easy the next day, grease the inside of the bag first. You could also grease a large bowl and keep the dough in the bowl covered with a greased piece of plastic wrap.
I let my dough chill overnight, but you can leave it for up to 24 hours. In the morning I fit the dough into a greased loaf pan, cover it with a tea towel and allow to rise for 2 1/2 hours. If you let your dough chill for the full 24 hours, it may take a bit more time to rise – just make sure the bread has risen to about an inch over the rim of the pan.
During baking, if you notice the top getting too brown, cover with foil to make sure the center is baked through without burning the crust. I did not have to do this, but all ovens bake differently. Check your loaf after 30 minutes, when your loaf is fully baked the crust will be dark golden brown, your loaf should sound hollow when you tap on the bottom, or you can check for temperature – a completed loaf should register between 190 and 200 degrees. If your loaf is not done after 30 minute, check every 5 minutes for an additional 5 – 15 minutes.
Even though this potato bread is slightly sweet, it is the perfect bread for sandwiches, or toast, or simply smeared with butter.