ingredients
  • White potatoes 3 medium (peeled and cubed)
  • Water 2 cups (or potato water, warm at 110 F)
  • Shortening 2 tablespoons
  • Active Dry Yeast 2 1/4 teaspoon
  • Sugar 2 tablespoon • 470 kcal
  • Salt 1 tablespoon • 1 kcal
  • Bread flour 6 1/2 cups
  • Optional: egg white
Calories refers to 100 gr of product

Nothing serves up a slice of comfort like this old-fashioned potato bread. It tastes so much better than the store-bought kind, and it is far healthier as you know exactly what goes in to make it.

It takes time to make good bread, so you have to be patient while the dough goes through two rises, but the taste of the bread at the end when it’s still warm from the oven makes the waiting worthwhile!

The potato gives the bread both flavor and richness, and as you will see, even the potato water is a key ingredient.

INSTRUCTIONS

1. Prepare the Potatoes

Place the cubed potatoes in a large saucepan with 2 1/2 cups of water..

Bring to a boil and reduce the heat to a simmer for 15 minutes or until the potatoes break apart when pressed with a fork.

Drain the potatoes, reserving 2 cups of the potato water.

Mash the potatoes with a fork and put them into a large bowl.

Add the potato water to the bowl. If there is not enough potato water to make 2 cups, add more water to make 2 cups.

Add the shortening and stir until dissolved.

Set the bowl aside until the potato mix is lukewarm or 110 F.

2. Preparing the Potato Bread Dough

Stir in the yeast, sugar, and salt.

Mix in enough bread flour to make a thick dough that can be kneaded by hand.

Turn the dough out onto a board and knead for 3-7 minutes, breaking up any large clumps of potato with your fingers.

Place the dough in greased bowl and turn dough it over so that the top is also lightly greased.

Cover with a clean kitchen towel and allow it to rise for 1 hour in a warm, draft-free place.

3. Shaping the Loaves

Punch down the dough so that it deflates.

Turn the dough out onto a lightly floured board and knead out the air bubbles for 5 minutes.

Divide the dough in half and form each half into a loaf.

Set each loaf into a greased 5.25 x 9 x 2.75-inch loaf pan or make a large, round cob with one half.

Cover the loaves with clean kitchen towels and let them rise in a warm, draft-free place for 30-45 minutes or until the dough has doubled.

4. Baking the Bread

Uncover the bread and brush the top with egg white for a glossy look if you like.

Bake at 375 F for 45 minutes or until the bread sounds hollow when you tap on it.

Let the bread cool on a rack. Serve warm or cold.

Notes:

Don’t be tempted to skip the second rising stage – it really makes a difference to the finished bread.