Potato Bread
This recipe makes 2 loaves of potato bread that is fit for a sandwich, french toast, or slathered in butter. It is very similar to store bought bread in shape and density and slice-ability.
Servings Prep Time
2loaves 30minutes
Cook Time Passive Time
30minutes 2 1/2hours
Servings Prep Time
2loaves 30minutes
Cook Time Passive Time
30minutes 2 1/2hours
Ingredients
Buttermilk Subsitute
Bread
Egg wash
Instructions
  1. Place the milk in the microwave for one minute and then mix in the vinegar. Let stand 5 minutes. (Or use buttermilk instead).
  2. Place the riced/mashed potato while warm into the bowl of your mixer. Add the stick of butter and blend on low speed. Add the milk mixture, yeast, sugar, salt and eggs and continue blending on low.
  3. Place into greased bowl, covered with greased plastic wrap. Let rise for 1 1/2 hours.
  4. Punch down dough and place on surface. Cut into two loaves and form into a loaf. Place seam side down into two 9″ x 5″ x 3″ pans.
  5. Brush with a lightly whisked egg, and sprinkle with poppy seeds if desired.
  6. Gradually add 5 1/2 cups of the flour or until the dough pulls away from the bowl.
  7. Place 1/2 cup of flour on a clean surface, and flour your hands. Place dough on the flour and begin kneading the dough. Stretch the dough with the palm of your hand, fold it back onto itself, and give a quarter turn. Do this for 5 -10 minutes. If dough gets sticky, use a dough scraper to bring the dough back onto itself. Add the remaining 1/4-1/2 cup flour and knead for an additional 5 minutes.
  8. Place the dough in an oiled bowl, and cover with oiled plastic wrap. Place in a warm, draft-free location and let rise until doubled in size. Approximately 1-1/2 hours.
  9. Punch down the dough in the bowl, and remove to an oiled surface. Cut the dough into two loaves. Shape the dough into loaves by folding into thirds like an envelope, fold the sides inward, and seal with your palm. Place seam side down into two oiled 9″ x 5″ x 3″ bread pans. Cover with oiled plastic wrap. Let rise for 1 hour. (You will need to have the oven preheated to 375° and egg wash at room temperature before the hour is up, so plan accordingly).
  10. Brush egg wash onto surface of bread and sprinkle with poppyseeds if desired. Place in preheated up. Bake for 30 minutes, or until surface is golden brown and bottom of bread sounds hollow when tapped.
  11. Let cool on a baking rack for 30 minutes before slicing.
  12. This recipe makes 2 loaves of potato bread that is fit for a sandwich, french toast, or slathered in butter. It is very similar to store bought bread in shape and density and slice-ability.
Recipe Notes

Store in tightly sealed plastic wrap at room temperature for 2-3 days.  Or, place one in the freezer for later!