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–+ servings

Potato Yeast Bread

thetimelessbaker
This potato yeast bread is a great way to use leftover mashed potatoes - the starchy potatoes hold onto moisture, which leads to a pillowy soft texture! 
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 12 slices of bread
Calories 162 kcal

Equipment

  • 1 9" x 5 "loaf pan
  • mixing bowls of various sizes or stand mixer
  • small saucepan
  • clean kitchen towel
  • pastry brush

Ingredients
  

  • 1 small potato, peeled and diced into cubes * OR substitute 1/2 cup leftover mashed potatoes mixed with 1/2 cup of water
  • 1/2 cup water
  • 1/4 cup milk, heated to 110-115℉
  • 1 0.25 oz pkg active dry yeast
  • 1 Tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 Tablespoon unsalted butter, softened + additional butter for brushing
  • 3 - 3 1/2 cups all-purpose flour

Instructions
 

  • Place the peeled potato cubes into a small saucepan; add 1/2 cup water. Bring to a boil and cook until potatoes are tender. DO NOT DRAIN. Allow the mixture to become lukewarm and then mash the potato cubes into the cooking liquid. * Alternately, use 1/2 cup mashed potatoes with 1/2 cup water added.
  • In a large mixing bowl or the bowl of a stand mixer, add the yeast to the milk and stir until yeast has dissolved; allow to sit for a few minutes until the yeast becomes foamy.
  • Add in the potato mixture, sugar, salt and butter. Stir in 1 1/2 cups of the flour and beat on high speed until the mixture is smooth. Add in the remaining 1 1/2 - 2 cups of flour to make a stiff dough.
  • Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, us the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
  • Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour).
  • Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape dough into a loaf and placed in a greased 8 1/2 x 4 1/2 loaf pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).
  • Bake at 375℉ for 40-45 minutes. Brush with melted butter once removed from oven.

Notes

  • This bread is best if eaten within 2 days of baking, however store in an airtight container for up to 3 days
  • Will keep frozen up to 3 months
  • You can easily double this recipe to make 2 loaves 

Nutrition

Serving: 1sliceCalories: 162kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 3mgSodium: 295mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 38IUVitamin C: 1mgCalcium: 15mgIron: 2mg
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