Potato Bread


Bread, bread, glorious bread!
I used to make bread every day when I had three voracious teenagers at home. I still make bread several times a week. I’m spoiled to fresh bread and after a few days, leftover bread goes to the chickens. I’ve been enamored with bread and breadbaking since I was a little girl and taught to make it by my mother.
And what’s not to love? I don’t think you can trust a person who doesn’t like bread!
I get bored making “regular” bread, though, so I love variations, adding this or that just to make it different. One of my favorites is potato bread. Mashed potatoes (this is a great leftovers recipe!) makes a deliciously moist loaf (or rolls!) using my Grandmother Bread recipe.

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How to make Potato Bread:

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 cup mashed potatoes*
3 to 3 1/2 cups flour

*For the mashed potatoes, you can cook and mash plain potatoes, or use leftover mashed potatoes. If you use leftover mashed potatoes, you’ll be adding some milk, butter, and salt to the dough–which is extra delicious, but you will probably want to omit adding any further salt to make up for the salt that may be in your leftover potatoes.

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Add the mashed potatoes.
Stir in the first cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary with your mashed potatoes, which will slightly decrease the usual amount of flour. I just eyeball the one cup of mashed potatoes, without measuring. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough into a loaf (or a dozen dinner rolls) and place in a greased pan. Cover and let rise. (About an hour, depending on the temperature in your kitchen.)

Bake a loaf for 25 minutes in a preheated 350-degree oven. Rolls will need a slightly shorter baking time. Because of the potatoes in the loaf, be sure the loaf is well baked!
See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on April 28, 2015  

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4 Responses | RSS feed for comments on this post

  1. 4-28

    Looks like a good recipe. I used to help my grandmother make bread as she got older and couldn’t knead the dough.

    I still make it from time to time


  2. 4-28

    I bake bread about twice a week, we have not had “store bought” bread for many years. I do use the bread machine beacause I can’t to the kneading, so I use the dough cycle and finish up in the normal fashion for bread baking,
    Do you think this recipe would work using the dough cycle?
    Thank you

  3. 4-28

    Joell, yes, I don’t see why not!

  4. 4-28

    Thanks for asking that question, Joell. I was wondering the same thing.

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