How To Make Potato Bread
This potato bread is a light but firm bread that’s loaded with mashed potatoes! Enjoy it as a side to thick stews or as a filling snack.
In a medium saucepan, cook the potato cubes in water for about 12 minutes, or until tender. Do not drain.
Cool the mixture to 110 degrees F. Set aside ½ cup of the cooking liquid.
Mash the potato and remaining liquid, and if necessary, add warm water to make 2 cups of potato mixture.
In a large mixing bowl, sprinkle the yeast on the reserved ½ cup potato water. Add the mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.
Beat with an electric mixer on low speed for ½ minute, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of the remaining flour by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface.
Cover. Let rise in warm place for about 1 hour until doubled in bulk.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes.
Shape each half into a loaf. Place in greased 8x4x2-inch loaf pans. Cover.
Let rise for about 35 minutes until nearly double. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning.
Remove from pan, then cool on a wire rack.
Serve and enjoy!
- Calories: 148.87kcal
- Fat: 1.43g
- Saturated Fat: 0.33g
- Trans Fat: 0.14g
- Monounsaturated Fat: 0.48g
- Polyunsaturated Fat: 0.45g
- Carbohydrates: 29.57g
- Fiber: 1.21g
- Sugar: 1.72g
- Protein: 3.86g
- Sodium: 142.13mg
- Calcium: 6.89mg
- Potassium: 77.16mg
- Iron: 1.68mg
- Vitamin C: 1.75mg
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