Potato Bread

This recipe of potato bread makes a soft and soft loaf of homemade bread perfect for sandwiches or serves with soup.

3 slices of potato and butter bread bread

What is potato bread?

Although there are many types of potato bread, this version is similar to white bread but more robust and perfect for gourmet sandwich or fresh from the oven with a thick bud for homemade honey butter.

Taste: Soft, soft and slightly buttery with a pinch of sweetness, perfect for sandwiches or toasted!
Recommended tools: Mixer stand with a hook for the dough, Pagne di Pagnotteand kitchen thermometer To check the water temperature.
Serve suggestions: Spleg with the butter, make a next level sandwich or serve together with the soup!
Product: Makes two soft and soft breads.
Freezing: Leave to cool completely, wrap strictly and freeze for a maximum of 6 weeks. Defrost at room temperature and have fun!

Ingredients to prepare the potato bread labeled: flour, butter, salt, sugar, potatoes, yeast and milk

Tips for ingredients for potato bread

Potatoes: Use rust or potato potatoes to be cooked due to their high starch content. Other varieties work, including the remaining mashed potatoes without further humidity.
Yeast: This recipe uses active dry yeast and has not been tested with other types of yeast.
Flour: White flour for all regular uses creates the best consistency and flavor if combined with amidaceous potatoes.
Sugar/butter/milk: Full milk and butter add flavor, color and help with the rise of the dough.

For the tip: Heat the milk until small bubbles are formed along the sides of the pot, then remove from the heat. This is called warming and, although optional, it translates into a better increase.

How to make potato bread

Prepare the potatoes and scald the milk (complete recipe below).
Beat the potato water with sugar and add yeast.
In a mixer, add potatoes, milk, butter, salt, flour and the yeast mixture. Knead.
Cover and allow the dough to get up. Add to loaf and resort to the loaves again.
Cook until the peaks are golden. Cool before cutting.

Warehouse

Keep in an airtight container on the counter. For longer conservation, potato bread can be refrigerated. Freeze a cooled loaf or slices for a maximum of 6 weeks in bags with zippers. Use the remaining potato bread to prepare homemade breadcrumbs or croutons.

Other bread recipes

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Homemade patto bread is perfectly light and soft every time!

Preparation time 15 minutes

Time cooking 1 Now 20 minutes

Time time 1 Now 45 minutes

Total time 3 hours 20 minutes

Cooking methodsPrevent the screen from becoming dark

Mash potatoes

Peel the potatoes and cut into 1 -inch pieces. Put in a saucepan and add water to cover 1 inch over the potatoes. Bring to a boil, reduce heat over low heat and cook until the potatoes are tender. Reserve 1 cup of potato water And let it cool slightly.
Scroll the potatoes well and crush until it is very smooth, cool slightly. You will need 1 cup of mashed potatoes.

Heat the milk

In the meantime, place the milk in a saucepan and heat until the milk is formed bubbles along the side of the pot or until it reaches 181 ° F on a thermometer. Leave the milk to cool to 105-110 ° F (it should be hot but not very hot).

Prepare the dough

Add the water of reserved hot potatoes (1 cup) with the sugar. Sprinkle the yeast above and let it rest for 10 minutes or until it does not foam.
In a large bowl or a mixer with a pasta hook, add the mashed potatoes, the hot milk, melted butter, salt, 4 ½ cups of flour and the mixture of yeast. Mix on medium-low until combined.
It continues to add flour, a little at a time until the dough moves away from the bowl. Let the mixer hang down until smooth and shiny, about 5-7 minutes.
Put in a anointed bowl and cover with a kitchen napkin. Rest in a hot place until doubled, about 1 hour.
Divide the dough in half, place every half in a 9 × 5 Altene pan (or lined for the parchment). Leave to get up until it was doubled, about 45 minutes.
While the dough is increasing, preheated the oven at 350 ° F.
Cook the bread until it brown at the top, about 45-55 minutes.

This recipe produces 2 loaves, 12 slices in each loaf.
Notes
Black milk means that it is heated just under the boil. I use an instant reading thermometer but if you don’t have one, heat the milk until the small bubbles are formed along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat. The sunburn helps bread to go better as a denature of some proteins.
If the bread begins to brown too much, cover freely with a sheet.
The remaining potato bread will remain wrapped in the refrigerator for 5 days. It can be frozen and will keep in the freezer for 6 weeks.

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread

Kitchen American

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Recipe slightly adapted Knott, opal. “Potato yeast bread”. Recipe. Favorite recipes of the eastern star. Nashville, TN, 1968. 311. Print.