Soft and fluffy potato bread made with a cooked mashed potato, flour, the cooking water from the potato and a few other simple ingredients.
- 2 cups water
- 1 3/4 cups cubed and peeled russet potatoes (about 1 large or 2 medium potatoes)
- 1/4 cup butter, cut into small pieces
- 1 1/2 teaspoons salt
- 4 1/2 to 4 3/4 cups all-purpose flour
- 2 packages active dry yeast (4 1/2 teaspoons)
- 2 large eggs
- In a medium sauce pan add the water and the potato and bring them to a boil. Reduce the heat, cover, and simmer for 15 or so minutes or until the potatoes are very tender.
- Drain the potatoes but RESERVE 1 cup of the cooking water.
- Place the potatoes in a small mixing bowl and mash well. You should have 1 cup of mashed potatoes.
- In a small bowl add the cooking water, butter, and salt and stir to combine.
- Let the mixture cool until it is about 120 degrees.
- In a large mixing bowl or the bowl of your stand mixer add 2 cups of the flour and the yeast.
- Add the water mixture to the bowl and stir until well combined.
- Add the eggs and mix until well incorporated.
- Mix this wet dough on medium to medium high speed for 3 minutes.
- Add the mashed potatoes and stir to combine.
- Add the flour, 1/4 cup at a time stirring well after each addition, until a smooth dough forms.
- Knead the dough by hand (for 6 to 8 minutes) or with your mixer (for 5 minutes) adding any more flour you might need to form a nice dough that is moderately stiff but is still smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl, cover with lightly greased plastic wrap (or a beeswax wrap) and let rise until doubled, about an hour.
- Turn the dough out onto a lightly floured surface and divide the dough into 2 even pieces.
- Cover the dough and let rest for 10 minutes.
- Prepare 2 loaf pans (8x4 inches) by greasing them well with butter or shortening (I find that cooking spray doesn't release the bread as well).
- Shape each piece of dough into a loaf and place them seam side down into the prepared pans.
- Lightly sprinkle the tops with a little flour and place a clean dish towel over the top.
- Let rise in a warm place until almost doubled (30 to 40 minutes). I generally let my loaves get 1 inch above the rim of the pan before I bake them.
- Preheat the oven to 375 degrees F. and bake the loaves for 35 to 40 minutes or until the bread sounds hollow when tapped lightly.
- If they are getting too brown before the cooking time has passed, cover the tops lightly with foil if needed.
- Remove from the oven and allow to cool in the pans for 5 minutes before remove them from the pan. Let them finish cooling on a wire rack.
- They slice best when they have had time to cool though the warm bread is worth cutting into in my opinion.
- This bread is SO soft and fluffy. It makes the best sandwiches, toast, or eaten warm with butter and honey or jam.
- Prep Time: 2 hours
- Cook Time: 35 min
- Category: side
- Method: bake
- Cuisine: American
Keywords: potato bread, potato bread recipe, how to make potato bread, soft potato bread, fluffy potato bread