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Homemade Potato Bread Recipe
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Reviews
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By:
Sandi Summers
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Homemade Potato Bread Recipe uses Russet potatoes, milk, salt, sugar, olive oil, yeast, and flour in creating this delicious potato bread recipe.
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INGREDIENTS
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1 large russet potato, about 12 ounces
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2 cups milk
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2 teaspoons salt
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1 teaspoon sugar
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2 tablespoons extra virgin olive oil, plus more for greasing the pans
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1 packet (2 1/4 teaspoons) instant yeast
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5 cups all-purpose flour, divided, plus more for flouring the counter
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DIRECTIONS
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1:
Cook and mash 1 cup of potatoes. Heat 1 cup of milk to between 100° and 115°F, add yeast and stir. Set aside to proof. Heat another cup of milk until warm. Add salt, sugar, and olive oil, stir to dissolve salt and sugar. Put milk olive oil mixture along with potatoes into the bowl of a stand mixer and mix on medium-high for two minutes. Add 2 cups of flour and mix for 4 minutes. Add the yeast to the bowl and mix on low speed for 1 minute. Swap the mixing paddle for the dough hook.
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2:
Add about 2 cups of flour to make a loose dough and mix on medium-low speed for 8 minutes. The dough should be tacky, but not sticky. Rub the inside of a large bowl with some olive oil. Transfer the dough from the mixing bowl and put it into this large bowl. Gently coat the top of the dough with a little olive oil. Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out). Place in a warm spot for 2 hours. The dough should at least double in size.
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3:
Press to deflate it. Turn it out onto lightly floured surface and knead a couple of times. Cut the dough into two halves. Lightly oil two 8x4-inch loaf pans. Place a dough half in each and press the dough into the bottom of the pans. Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size.
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4:
Heat the oven to 350°F and set a rack in the middle. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack. Bake for 40 to 45 minutes until the crust is golden brown and the internal temperature is between 190° and 200°F. Start checking the bread after 30 minutes. While the bread is still warm in the pan, use a dull dinner knife and run along the edges of the pan, between the pan and the bread to loosen the loaves from the pan. Turn out the loaf pans onto a rack. Let cool completely before slicing.
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