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.
This sounds really good! My grandmother used to make potato rolls, and they were delicious. I'm more inclined to make a loaf of bread.ReplyDelete
Thanks, Mike! I love potato bread. This looks so easy.ReplyDelete
The bread looks very good. I've had store bought potato bread now and then but have never made it so thanks for sharing the recipe. I'm glad to hear your ankle is doing much better. Please take care of it.ReplyDelete