Potato Bread Recipe
This potato bread recipe was created by a baker around 1797 when there was a shortage of affordable flour making bread very expensive. By substituting some mashed potatoes, about 33% helped reduce the cost of his bread. This was at a time when the poor people ate mostly meat or bread for their diets. Plus the bread tastes very good!
I stock can potatoes because they are already cooked and shelf life is about 2 years.
Here is the loaf sliced.
Loaf in the baking pan.
Ingredients: (makes 1 loaf)
2¼ cups all-purpose flour maybe 2 tbs additional if the dough is too tacky to work with.
1 cup mashed or finely diced potatoes
5 oz potato water [reserve from the can]
1 oz oil
1/4 cup sugar
1 tbs instant dry yeast
1 tsp salt
In a mixing bowl add all the dry ingredients including the dry yeast and blend together well.
Warm all the liquids, water, and oil to 100-105f degrees and add to the dry ingredients including yeast.
If machine kneading:
Knead for 3-4 minutes after all the ingredients have been combined into a dough ball.
Raising the Dough:
I only single rise as it saves time. Remove the dough from the mixing bowl and shape it to fit into a greased loaf pan. I use shortening to grease the pan but any oil or grease works fine.
Bake @ 375f
for 30-35 minutes or until internal temperature is 195-205f.