Making homemade bread is a hobby of mine- I really enjoy the process and of course, everyone seems to enjoy the results. I love the soft, moist texture of this potato bread! You can’t go wrong with the flavor either. If you’ve never had it, you must try it. So Pin it on Pinterest
, print it out, bookmark it- whatever you need to do so you have it on hand next time you have some leftover mashed potatoes!
Soft & Buttery Potato Bread
Yields 1 large or 2 small loaves
- 1 cup mashed potatoes
- 2 eggs, lightly beaten
- 1/2 cup soft butter
- 1 tsp salt
- 1/2 cup sugar
- 1/2 cup milk, heated to 110 degrees
- 1 TBSP active dry yeast
- 3 1/2 cups bread flour (about), more for dusting work surface
Set your oven to 170 degrees F and move an oven rack to the center position. (When it’s Fall/ Winter, it’s best to let your homemade bread dough rise in the warm oven, as opposed to on a drafty counter top. In the summer/ spring, I can get away with leaving it out in the sun. Not now though when it’s 43 degrees outside!)
In a medium sized bowl (or a stand mixer bowl, like I use!), 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.
Turn your oven off. (You just need it warm, not hot!)
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.
Dump out 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.
Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. At this point, divide the dough into two even halves if you’re making “normal” sized loaves. I have a 12″ bread pan
, so I made 1 large loaf! Roll the dough 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 a lightly greased bread/loaf pan.
Place loaf into the warm oven to 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.
When dough has risen sufficiently, turn the oven on to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees 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.
If you have leftovers, this bread makes fabulous french toast! Enjoy!
Products that will help you re-create this recipe at home: