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

 

Directions:

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.