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Mashed Potato Bread Recipe

Name: Mashed Potato Bread
Prep time: 20 min
Yield: 12
Ingredients: 1 cup mashed potatoes; 2 eggs (lightly beaten); 1/2 cup salted butter (softened); 1 tsp salt; 1/2 cup sugar; 1/2 cup milk (warm, heated to 110 degrees); 1 TBSP active dry yeast; 3 1/2 cups bread flour

Butter with a Side of Bread

Potato Bread made with mashed potatoes, butter, milk, flour, eggs, and yeast. Potato Bread recipe is a family favorite that's easy to make & has a fantastic homestyle flavor!

Ingredients

1 cup mashed potatoes

2 eggs (lightly beaten)

1/2 cup salted butter (softened)

1 tsp salt

1/2 cup sugar

1/2 cup milk (warm, heated to 110 degrees)

1 TBSP active dry yeast

3 1/2 cups bread flour

Method

In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.

In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.

Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)

Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.

Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)

Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.

Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.

Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.

Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

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