Potato Bread Recipe

I have had this recipe for years, but have never made it until now because of 2 key things that happened over the weekend…

(1)We ran out of white sandwich bread
(2) I made a garlic infused lemon thyme whole chicken with mashed potatoes and gravy, providing me with left over mashed potatoes

So the time was right to finally give this bread a try!  The recipe comes from my Grandma McCormick who (from the stories I am told) alway had fresh bread in her house.  Must be where I get it from…

Grandma McCormick's Potato White Bread... the dark spots you see in the crust are peices of mash potato, I think it adds that unique, homemade touch!

Grandma McCormick’s Potato White Bread… the dark spots you see in the crust are pieces of mash potato, I think it adds that unique, homemade touch!

Potato White Bread

9 1/3 Cups White Bread Flour (Megan Note: I use King Author Bread Flour, through experimentation I have found this to be the best you can buy at the store, worth the price!)
1 egg
2 Tablespoons of Salt (Megan Note: Remember you are adding mashed potatoes so don’t go scant here, add the full amount)
4 Tablespoons of Sugar
4 Tablespoons of melted butter
2/3 Cup of Mashed Potatoes
2 2/3 Cup of Warm Water (between 85 – 110)
1/3 Cup Warm Water (Between 85-110) mixed with 2 packages of yeast (4 1/2 teaspoons) – (Megan Note: Set aside by the time you use this is should be a bubbly/foamy consistency)

Directions: (Megan Note: I do all the below steps in my kitchen aid mix master, but mix as you feel comfortable)

  • In a large bowl mix 2 cups of flour, egg, sugar, salt, melted butter and mashed potatoes until all the ingredients are incorporated.
  • Add the 2 2/3 cup of warm water, blend well.
  • Add 2 more cups of flour, blend well again.
  • Add yeast/water mixture, it should be bubbly and foamy (important to make sure it is growing as this symbolizes an active yeast).  Mix.
  • Incorporate the rest of the 5 1/3 cups of flour cup by cup, around cup 7 you will have to switch to your dough hook if you are using a mix master.
  • Once all ingredients are incorporated, toss on counter top to quickly knead and shape into a large ball.  See this stage to the right. Potato White Bread Quick Knead
  • Place in a greased bowl, cover with plastic wrap or damp cloth, place in a warm draft free area, and let rise for 1 1/2 – 2 hours until doubles.
  • After first rise, turn out on to a floured surface, punch dough down, divide into 3 or 4 chunks (depends on your loaf pan sizes just use a judgement call here) Reshape them into balls, cover and let rest for 10 minutes.
  • Upon completion of 10 minutes, punch each dough ball down, shape and placed into a greased loaf pan.  Cover and let rise for 45 – 60 minutes.  See picture at right of this stage.  Potato White Bread Rising
  • After this rise, place bread in your oven, which should be preheated to 375 degrees (if you use convection your oven will dial this temp down to 350)
  • Bake for 30 – 35 minutes.   The bread should be nice and brown and have a hollow sound when you thump the bottom of the loaf.  If for some reason it does not sound hollow, place back in oven for 5 more minutes, then remove and let cool on a rack.

Feel free to cut into after about 5-10 minutes of cooling to enjoy a hot slice of goodness and butter…We did!  This bread has a great body to it.  The mashed potatoes and egg give the bread a bit more substance than a standard white bread recipe.  The crumb (inside of bread) is still very light and moist, but denser with substance at the same time.

A few tips:

1 – I never peel my potatoes for mashed potatoes, takes too much time and the skins have good vitamins and fiber.  So don’t be afraid to use mashed potatoes that have skins, if anything it adds to the uniqueness of the bread!

2 – For the 2 2/3 cup of water I substituted my left over potato water from the mashed potatoes to enhance the flavor, turned out great if you can remember to save it.

3 – For rising bread in the winter, I use plastic bowls because metal bowls tend to hold the cold in whereas plastic bowls can act as a small insulator to help keep in the heat.

4 – You may or may not use all 9 1/3 cups of flour.  You may only end up needing 9 of the cups for this time of year.  In the winter the air is drier thus your bread does not soak up as much moisture so you may find you need less flour.  However in the summer when the air is warm and humid you may find you might need a little extra.

Let me know if you have any questions…ENJOY!

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