How to Make Potato Bread

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.

Boil 2 pounds of peeled potatoes in lightly salted water for 15-20 minutes until tender.

Mash the potatoes using a potato ricer until smooth.

Add a little butter to the mashed potatoes and fold it in until melted.

Reserve some potato water and let it cool to room temperature.

In a mixing bowl, combine 300 g of potato water, 100 g of sugar, 16 g of salt, and 10 g of instant yeast; mix to combine.

Add 2 large eggs and 175 g of softened unsalted butter to the mixture; mix slightly.

Incorporate 200 g of room temperature mashed potatoes into the mixture and mix.

Gradually add 675 g of white unbleached all-purpose flour to the mixture.

Use a stand mixer with a paddle attachment to mix on low, then increase to medium for 4-5 minutes.

Switch to a dough hook and knead on medium-low for 7-8 minutes, scraping down the sides as necessary.

Transfer the moist dough into a proofing basket sprayed with cooking spray.

Let the dough cold ferment in the refrigerator for a minimum of 4 hours or overnight.

After fermentation, divide the dough into two sections for shaping.

Shape the dough into loaves suitable for 9x5 pans and flour the tops before covering with plastic.

Let the shaped loaves rise for about 4.5 hours.

Preheat the oven to 350°F (175°C).

Bake the loaves for 25 minutes, then tent loosely with foil and bake for an additional 15 minutes.

Remove the loaves from the oven and let them rest in the pans for 5 minutes before transferring to a cooling rack.

Allow the bread to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens