Potato bread recipe, this potato bread really is the best bread for toasts and sandwiches! Made with mashed potato and powdered milk, the contrast between its crisp crust and soft crumb is awesome, by far our favorite at the moment!
This bread is delicious at all times whether with butter and jam or as a sandwich with any savory topping.
Two ingredients are making this bread so awesome in flavor and texture I find, the first is the mashed potato and the second is the dry milk (or powdered milk). Dry milk gives this bread richness in flavor.
I knead the dough into my stand mixer and it comes together very quickly, it doesn’t require much kneading.
The dough is quite soft, rather shaggy, very slack. Refrain from adding more flour. After kneading, transfer to a lightly greased bowl, cover with plastic wrap and proof in a warm place for one hour, I like to run my microwave oven empty for 3 minutes, then I place my bowl on a damp cloth into the microwave turned off.
Once the dough has proofed, turn it over a lightly greased surface, it is still very slack so you can’t really shape it, still deflate it a little bit and with a bench scraper fold it as best as you can and transfer it into a greased 9" x 5" loaf pan (23 cm x 13.5 cm). Cover and let rise again 30 to 40 minutes.
Don’t let the dough rise more than the indicated times: this dough tends to expand generously and if it expands too much, then it will deflate while baking, still your bread will be excellent but the top will be rather flat.
I peel a large potato, cut it in chunks and add them into a plastic container, add 2 tsp water, cover with plastic wrap, prick a few holes then microwave for 6 minutes. Be very careful when removing the plastic wrap, don’t burn yourself with the hot steam, then mash thoroughly and let cool completely
Or you can use instant mashed potato flakes according to the directions on the box.
I like my bread freshest, therefore I always freeze it. This bread freezes well, I like to slice it before freezing then I store it in my freezer into a Ziploc bag, this way we can help ourselves with a slice whenever we want and just pop it in our toaster.
If you enjoy baking your own bread, you might be interested by my English Muffin Bread or my Parmesan and Basil Cornbread, browse my categories for various propositions of savory or wold cuisine recipes, many sweet treats and recipes for entertaining.
1 1/3 cup (310 ml) lukewarm water
2 tsp Instant yeast
1 tsp sugar
2 tbsp. (25 ml) vegetable oil
3/4 cup (170 g.) mashed potato
4 1/4 cups (510 g.) all-purpose flour
1/4 cup (35 g.) dry or powdered milk
2 tsp salt
1 bread mold 9 x 5 inches (23 cm x 13.5 cm)
Into the bowl of your stand mixer fitted with the dough hook, add the instant yeast, sugar and lukewarm water, about 100°F (40°C), wait about 10 minutes until frothy
Briefly stir or whisk together the flour, dry milk and salt
Add the vegetable oil, potato mash, flour mix, knead for about 6 to 7 minutes until a soft dough has formed
Turn over into a large greased bowl, lightly grease the top, cover with plastic wrap or a kitchen towel and let rise for an hour in a warm place
Turn the dough over onto a greased surface, deflate lightly with your fingers, then with the help of a bench scraper, fold the dough as best as you can and place into a greased loaf pan, cover and let rise for another 30 to 40 minutes
Pre-heat your oven at 350°F (175°C) and bake for about 45 minutes, the bread will be golden with an internal temperature of 190°F (87°C)
Let cool for about 15 minutes into the mold on a cooling rack
Remove from the mold and let cool completely before slicing
Recipe adapted from King Arthur Flour, click here for their method
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