Potato bread has a firm crust and lots of little air pockets, making it the best toast ever.
Do you like potato bread?
Potato bread is essentially wheat bread with a mashed potato worked into the dough.
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It has the most wonderful crust.
And the light, but firm, structure with generous craggly holes make for the most fantastic toast.
(All those nooks and crannies?
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Perfect butter andjam receptacles.)
That said, bread making really is an art that improves with practice.
Can This Recipe Be Kneaded by Hand?
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But remember, the dough should still be a bit tacky but not too sticky.
So, be careful not to add too much flour.
Then, place in freezer-safe, zip-top bags.
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Frozen bread will keep for about 6 months.
Remove from the freezer and let thaw to room temperature while still wrapped.
Reader Variations and Tips
This potato bread recipe has been a favorite among readers for years.
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Here are some of the ideas and tips they’ve shared over time.
This recipe calls for 8x4-inch baking pans.
That’s between 3/4 cup and one cup of mashed potatoes.
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Then, peel and mash it with a fork.
Or, you’re able to boil the potato.
Pour two cups of milk into a medium saucepan with the salt and sugar.
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Heat on medium heat until the milk starts to bubble at the edges.
Then, remove from heat.
Stir to dissolve the salt and sugar.
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Whisk in the olive oil and the mashed potato.
(If the mixture is too hotover 130Fit will kill the yeast in the next step.)
Stir in the yeast.
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Stir in 2 cups (272g) of the flour.
Use a stand mixer, such as a KitchenAid (recommended).
Attach the mixing paddle, and mix on medium-high speed for 4 minutes.
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This will help break up any potato lumps and incorporate the mashed potatoes into the dough.
Skip the next step and proceed to Step 5.)
Swap out the mixing paddle for the dough hook on your mixer.
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The dough should be tacky, but not sticky.
Rub the inside of a large bowl with some olive oil.
Gently coat the top of the dough with a little olive oil.
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Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out).
Place in a warm spot for 2 hours or in the refrigerator overnight.
The dough should at least double in size.
Press down on the dough with your hand to deflate it.
Turn it out onto a clean, lightly floured surface and knead a couple of times.
Cut the dough into two halves (apastry scrapercomes in handy for this).
Rub a little olive oil inside of two 8x4-inchloaf pans.
Place a dough half in each and press the dough into the bottom of the pans.
Coat the top of the loaves with a little olive oil.
Preheat the oven to 350F (175C) and set a rack in the middle.
Start checking the bread after 35 minutes, note that your bread may take as long as 55 minutes.
Simple Tip!
Love a crispy crust?
Turn out the loaf pans onto a rack.
Let cool completely before slicing.
