This Homemade Potato Bread is soft, fluffy, and slightly sweet, with a rich texture that comes from the addition of potato water and mashed potato. The secret to its deliciousness lies in the way the potato water hydrates the dough, giving it an irresistible tenderness. This bread is perfect for sandwiches, toasting, or simply enjoying with butter. The addition of honey and a touch of salt brings out the natural flavors, making this loaf a delightful treat for any bread lover.
Preparation Time
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours (including rising time)
Ingredients
1 medium russet potato
½ cup potato water (from cooking the potato)
1 ½ cups whole milk (warmed)
2 ¼ teaspoons active dry yeast
1 tablespoon honey
2 tablespoons canola oil
1 teaspoon salt
5 ½ – 6 cups all-purpose flour (adjust as needed)
Directions
1. Cook the Potato:
Peel the russet potato and cut it into small chunks. Boil the potato chunks in water until they are soft, about 10-12 minutes. Drain the potato water, reserving ½ cup of it for the bread dough. Set the potato chunks aside to cool slightly.
Mash the potato using a fork or potato masher until smooth. Let the mashed potato cool until it’s just warm to the touch.
2. Prepare the Yeast Mixture:
In a small bowl, combine 1 ½ cups of warmed whole milk (about 110°F or 43°C) with 1 tablespoon of honey. Sprinkle the active dry yeast over the milk and stir gently. Let the mixture sit for 5-10 minutes, or until it becomes frothy, indicating that the yeast is activated.
3. Mix the Dough:
In a large mixing bowl, combine the mashed potato, ½ cup of the reserved potato water, 2 tablespoons of canola oil, and 1 teaspoon of salt. Mix well until everything is combined.
Gradually add the yeast mixture to the bowl and stir to combine.
Begin adding the flour, 1 cup at a time, stirring until a dough begins to form. Once the dough starts coming together, transfer it to a floured surface.
4. Knead the Dough:
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