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 fond 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 flavourful “white” bread you’ve ever had.
It’s wonderful for sandwiches, toast, hamburgers, buns, rolls, or simply just as it is.
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Ingredients
- 1 Egg - (lightly beaten)
- 1/2 cup Milk - lukewarm - 80-90°F/26-32°C
- 1 tbsp Butter - room temperature or Margarine
- 1 cup Potato - (about 250 g 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 Instant dry yeast
Optional if you are baking in the oven
- 1 Egg yolk - (optional)
Instacart is available in the US only at the moment.
Instructions
- Peel, cook, mash the potato: Peel the potato with this Peeler to make it easier, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool, and mash. I use a hand Blender to be faster.
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 a 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 colour (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."
- Note: It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 10 minutes) and check the consistency of the dough ball.The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.If it looks too wet, add flour a tablespoon at a time until it looks right.If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.
- 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.
- Use non-stick Silicone Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 5-10 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an Electric Knife.
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 a 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.
- Preheat oven at 350-400F (175-200C). 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.
Notes
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 times. 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 bowl
Note 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 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 a 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 too dense bread, and too much kneading will make the finished bread too hard.Rise and bake the dough
Put the dough in a greased bowl. Flip the dough over inside the 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. Preheat oven at 350-400 F (175-200 C). 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. How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
Also check:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“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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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Read bread-making further information in my book
Try Bread machine recipes from my Cookbook
130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.
Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
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