Idahoan

Potato Bread

If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days. A big thanks to the Frugal Girl for letting us showcase this recipe and her beautiful photography.
Potato Bread
Print

Author:
Serves: 2 loaves
Ingredients
  • 1 cup Original Mashed Potatoes (or try one of our flavored varieties to add some extra flare)
  • 1½ cups warm water
  • 2 packages active dry yeast (2¼ teaspoons each)
  • 2 Tbsp sugar
  • 2 Tbsp melted, cooled butter or oil
  • 1 Tbsp salt
  • 4.5-6 cups all purpose flour
Instructions
  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine warm water and yeast; let stand for several minutes.
  3. Stir in mashed potatoes, sugar, butter, and salt; mix well.
  4. Stir in enough flour to make a soft dough.
  5. Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
  6. Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
  7. Place in 4 x 8˝ loaf pans, cover, and let rise 30-45 minutes, or until doubled.
  8. Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Notes
Related products:
Original Mashed Potatoes

 

Potato Bread

  • Recipes
  • Featured Recipes

    Creamy Poblano Potato Soup

    This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.

    Chocolate Silk Pie

    Using mashed potatoes in this unexpected way lends body and moisture and helps keep this Chocolate Silk Pie gluten free.