Easy Potato Bread Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey adds sweetness with a unique flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds ingredients while being plant-based.

Peel and slice half a pound of russet potatoes into half-inch thick slices.

Place potato slices in a medium pot and cover with cold water by about an inch.

Bring water to a boil and cook potatoes for about 10 minutes until fork tender.

Reserve half a cup of the starchy water, then strain the potatoes.

Mash the potatoes until smooth, measuring out one cup of the mashed potatoes.

In the bowl of a stand mixer, combine the mashed potatoes, one cup of warm milk, and a quarter cup of sugar.

Add one packet of instant yeast to the mixture and whisk together.

Add 5.5 cups of all-purpose flour and 1.33 cups of softened unsalted butter to the bowl.

Mix on low for 5-8 minutes until the dough passes the windowpane test.

Transfer the dough to an oiled bowl, cover, and let it rise for 45 minutes until doubled in size.

Punch down the risen dough and divide it into two equal pieces, each about 700 grams.

Shape each piece into a 9 by 6 inch rectangle, then fold into thirds and pinch the seams.

Transfer the shaped dough into buttered 9 by 5 inch loaf pans.

Cover the loaves loosely and let them puff up for about 20 minutes.

Preheat the oven to 350°F (175°C).

Bake the loaves for 35-40 minutes until golden on top.

Remove from the oven and cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens