Mashed Potato Bread

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There is nothing more inviting than fresh bread baking in the oven.  Since I started this blog I’ve made rye, wheat, pumpkin cheese, soft white, and now mashed potato bread. Pick my favorite?  Impossible.  They all are good, have their own unique qualities, and make a mean sandwich.

The more I make homemade bread the easier it gets and the less I like buying store bought bread. There are no preservatives in homemade bread and it’s very economical to produce.

Homemade jam and homemade bread toasted are a match made in heaven.

What more can I say? 

Ingredients:

4 tbsp. sugar

1 1/2 tsp. salt

4 tsp. yeast

1 1/2 c. mashed potatoes

1 cup water

3/4 c. heavy cream

1/4 c. milk

1/4 c. margarine

1 egg

5 3/4 c. flour, plus 1 cup for kneading

Instructions:

In a large mixing bowl, add sugar, salt, yeast, and 1 cup of flour.  In a separate bowl measure out remaining flour.

In a medium saucepan, add mashed potatoes, water, heavy cream, milk, and margarine.  Heat to about 120 degrees.

Add 1 cup of liquid to yeast mixture. Mix on medium speed (with mixer) or thoroughly by hand until well blended.  Alternate remaining flour and liquid to yeast mixture, scraping the sides of the bowl often.  Beat in egg.  When dough starts to pull from the sides of the bowl remove and place on floured surface.

Knead dough for approximately 5 – 8 minutes.  Form into a ball and place in a large greased bowl.  Cover with plastic wrap and let rise until doubled.

Once dough has doubled, remove from the bowl, punch down and  turn on lightly floured surface.  Cut and and shape into desired sized loaves.

Place dough into greased pans.  Let rise until nearly doubled.  Bake in 350 degree oven for approximately 20 minutes, or until bread is hollow when tapped and light golden brown.  Brush with margarine after removing from oven.  Cool slightly in pans before removing.

*Tip – I cooked 4 medium potatoes which yielded 1 1/2 cups mashed.  In a pinch you can use instant mashed potatoes. 

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11 thoughts on “Mashed Potato Bread

  1. Pingback: Thanksgiving Leftovers Recipe Round Up | Leila Dishes

  2. Mashed potatoes do wonders for bread recipes! Thank you for sharing…and thank you for all the support. It means more to me than you know. Hugs and love from Austin.

  3. Potato bread has such a nice chewiness to it. I used to make it all of the time but got out of the habit. Your loaf is just perfect looking. How I wish I could have a slice with butter!!

  4. When I looked at the picture my first thought was that this would make a heck of a sandwich. No preservatives is one of the best reasons to bake your own bread. Keep the recipes coming please.

  5. Nothing better than bread baked at home with home made jam and home made butter. I could live on it but then I’d live in a house where I was unable to leave the bed because I was so huge 🙂

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