Potato Bread
From Yankee Magazine — November 2009
Bread Recipes
Preparation Time: 30 minutes
Start to Finish Time: 2 hours
Yield: 2 loaves
Plain mashed potatoes create a fantastic breakfast bread, just made for butter and jam. If you prefer your spuds enhanced with garlic, chives, blue cheese, or bacon, this recipe will give you a more flavorful bread, great for leftover turkey sandwiches.
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- 3 tablespoons unsalted butter
- 1-1/2 cups milk
- 1 cup leftover mashed potatoes (room temperature)
- 2 teaspoons salt
- 1 tablespoon sugar (or honey)
- 1 packet dry yeast
- 1/3 cup warm water (about 110°)
- 5 cups flour
- Vegetable oil (for coating bowl and pans)
- Flour (for dusting work surface)
In a small saucepan, melt butter in milk. Let cool to warm (110°) or room temperature. In the bowl of a standing mixer with dough hook, combine milk mixture with mashed potatoes, salt, sugar (or honey), yeast, and warm water. Add flour and knead with dough hook (or by hand) about 5 minutes, until you have a smooth and slightly glossy dough. Place into an oiled bowl. Cover with plastic or a clean, dry dish towel, and let rise until doubled in size, about 1 hour.
Oil two 9x5-inch loaf pans. Turn dough onto a lightly floured work surface. Divide in half and knead 3 or 4 times. Shape each dough mass into a rectangle, about 9 inches long. Roll each one lengthwise into a log, and place seam side down into its own loaf pan. Cover with plastic or a clean, dry dish towel. Let rise until doubled in size, about 1 hour.
Heat oven to 375°. Bake about 30 minutes, or until loaves sound hollow when tapped. Turn onto wire racks and let cool completely. Serve with butter and honey.
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