Easy Potato Bread
This basic potato bread has a great flavor and a moist crumb. The recipe calls for fresh or instant mashed potatoes and yields two loaves.
- Serves: 24 persons
- 1cup mashed potatoes (fresh or instant)
- 2eggs (beaten)
- ½cup butter (softened)
- ½cup sugar
- 1teaspoon salt
- 2 1/4 teaspoons active dry yeast
- ½cup filtered or bottled water (warm)
- 5cups bread flour
- Olive oil to coat bowl
Step 1Gather the ingredients.
Step 2In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
Step 3Stir in the sugar, salt, yeast, and warm filtered or bottled water.
Step 4Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
Step 5Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
Step 6Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
Step 7Punch down the dough by making a fist and pressing firmly in the center of the dough.
Step 8Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
Step 9Divide the dough in half and make 2 loaves.
Step 10Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
Step 11Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
Step 12Remove the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.