Potato bread is essentially flour bread with a mashed potato into the dough. Making it at home is easy, especially if you have a bread machine.
I have found childhood memories of eating freshly baked potato bread from “Cupim Pão de Batatas” in Brazil. Fortunately, it is easy to make and, after some experiments I just made a very similar and delicious recipe. This recipe produces probably the most flavorful “white” bread you’ve ever had.
It’s wonderful for sandwiches, toast, hamburgers buns, rolls, or simply just as it is.
- 1 Egg - (lightly beaten)
- 1/2 cup Milk - lukewarm
- 1 tbsp Butter - room temperature or Margarine
- 1 cup Potato - (about 250g of Potato boiled and mashed) or you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes) I’ve not ever tried instant potatoes. Although I believe it would work.
- 3 1/2 cup Bread flour - or All Purpose Flour - Bread flour just makes the bread a little sturdier and gives it a bit of a chewy texture
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1 1/4 tsp Quick dry yeast
Optional if you are baking in the oven
- 1 Egg yolk - (optional)
Using a bread maker for the whole process - the easiest way
- Place ingredients into the Bread Maker pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet.
- Select “basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer
- Optional: To glaze the loaf, brush the top with Egg Yolk either at the beginning of cooking time or halfway through.
- When the baking cycle is complete, press the stop button and unplug the breadmaker. Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Cool for about 5-10 minutes before slicing.
- Let cool for 15 minutes before removing from baking pan.
- Use non-stick Silicone Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
Making the dough using a bread maker - It’s how I usually make it for cheese-filled bread
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet. Set the machine to “dough” and start.
- Divide dough desired shape one or two loaves or into small buns or rolls. Place bread(s) in greased pans. I use parchment paper. As an option, you can fill them with cheese, or any filling of your choice.
- Hint: If making small balls, leave great space between them as they grow a lot. Cover and let rise a second time for 40 minutes or until doubled.
- Pre heat oven at 350-400F (175-200 C). In the meanwhile (optional) glaze the buns or loaf(ves), brushing the top with Egg Yolk. Bake for 30-40 minutes or until golden brown or bread sounds hollow when the top is tapped on.
- Cool for about 5-10 minutes before slicing.
- Serve preferably warm.
- Please also check my Bread Baking Tips.
Making the dough using a food processor or mixer or blender
Beat together all of the dough ingredients, using a food processor or mixer or blender for 5 to 10 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl a couple of time. The mixture should start to become smooth and a bit shiny.This one I made using a food processor and it was not as beautiful as the other one I made using the bread maker.
Making the dough manually in a bowlNote that I've never done and I don't advise kneading this dough by hand; but if you don’t have a bread maker or food processor or mixer or blender you can try and let me know.
In a large bowl, mix together the mashed potatoes, eggs, and butter. Stir in the sugar, salt, yeast, and warm milk.Mix in enough flour to make a dough that can be kneaded by hand. Turn the dough out onto a floured board or surface and knead it until smooth and elastic.
Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. Bread dough usually needs to be kneaded for 8 to 10 minutes. Too little kneading will produce a bread that's too dense, and too much kneading will make the finished bread too hard.
Rise and bake the dough
Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased.
Set the bowl in a warm place. Cover and let rise for 1 to 2 hours, until double in bulk.
Divide dough desired shape one or two loaves or into small buns or rolls.
Place bread(s) in greased pans (I use parchment paper).
As an option, you can fill them with cheese, or any filling of your choice.
If making small balls, leave great space between them as they grow a lot.Cover and let rise a second time for 40 minutes or until doubled. Pre heat oven at 350-400 F (175-200 C).
In the meanwhile (optional) glaze the buns or loaf(ves), brushing the top with Egg Yolk.
Bake for 30-40 minutes or until golden brown or bread sounds hollow when the top is tapped on.
* (“Long term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
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