How to make chewy and fluffy potato bread / No egg

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.

Poke 2-3 holes in the potatoes with a fork.

Microwave the potatoes for 5-6 minutes until warm.

Mash the potatoes until smooth after they cool down.

In a bowl, combine 350 g bread flour, 7 g instant dry yeast, 35 g sugar, and 6 g salt.

Mix in 200 g of mashed potatoes gently and let it rest for 15 minutes.

Add 160 g milk and 40 g butter to the mixture.

Knead the dough for 5-7 minutes until the butter is absorbed.

Let the dough rise until it doubles in size, about 1 hour.

Divide the dough into 16 pieces and smooth the surface.

Let the pieces rest for 15 minutes.

Cover the dough and let it rise until doubled, about 40 minutes to 1 hour.

Preheat the oven to 170-180°C (338-356°F).

Bake the bread for 10-12 minutes depending on your oven specifications.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens