Soft and delicious bread made with cooked potato in the dough.
Servings: 2 Loaves
- 1 medium russet potato
- ½ cup potato water from cooking the potato
Cooking the Potato
Peel and cube the potato. Add to a sauce pot and cover with water. Boil until potatoes are soft and tender.
Drain potatoes, saving potato water for dough.
Mash potatoes with a fork or a potato masher. Allow to cool to warm. You need approximately 1 cup of mashed potatoes for the dough.
In a mixing bowl of a stand mixer, add warm milk, yeast and honey. Stir briefly and let sit for 5 minutes allowing yeast to proof.
Add potato water, mashed potatoes, oil and salt and 2 cups of flour. Stir until mixed together.
Continue adding flour 1 cup at a time, allowing all flour to be fully incorporated, until dough forms a ball and pulls away from the side of bowl. You might not need all the flour
Knead in mixer for 10 minutes.Remove from mixing bowl and form a ball
Place dough in a greased bowl and cover with plastic wrap
.Allow dough to double - approximately 1 ½ - 2 hours
Shaping and Baking Bread
Gently push down dough to deflate dough.
Divide dough in half and working with each half at a time, gently flatten dough on a clean surface into a rectangle approximately 8 x 10 inches. Roll dough into an oval log. Pinch the seam and poke the ends into log.)
Place each loaf of dough into a greased bread pan. Cover until they double in size - 30 - 45 minutes
Bake in a preheated 350 degree oven for 40-45 minutes.
Allow bread to cool for 5 - 10 minutes in pan. Remove from pan and continue cooling on a baking rack. Allow bread to fully cool before slicing.
Cut each loaf into 12 equal slices
- Use a dough hook for mixing and kneading dough.
- Amount of flour needed varies. Add flour gradually stopping once dough forms a ball. Continue mixing and add a bit more flour if the ball spreads apart and is no longer round.
- Rise time varies depending on temperature of environment.
- If you forget to save potato water, just use additional milk.
- Warm your milk to a temperature between 105 and 115 degrees. Anything cooler won't activate the yeast and anything hotter can kill your yeast. If you don't have a thermometer, you can drizzle the milk on your wrist. It should feel warm, but not hot.
Serving: 1slice | Calories: 137kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg