Mashed Potato Bread Recipes

MASHED POTATO BREAD

Steps:

• In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.
• In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
• Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
• Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
• Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)
• Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.
• Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
• Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
• Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

BEST POTATO BREAD

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

LEFTOVER MASHED POTATO BREAD

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

POTATO BREAD-BREAD MACHINE

Steps:

• Pour the water and oil into the bread pan. If your instructions specify that the yeast is to placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
• Sprinkle over the flour, ensuring that it covers the water. Add the mashed potato and milk powder. Add the salt and sugar in separate corners of the bread pan. Make a small indent into the centre of the flour and add the yeast.
• Set the machine to basic and medium crust and start.
• To glaze the loaf, brush the top with milk either at the beginning of cooking time or halfway through.

POTATO BREAD FROM IDAHOAN®

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine warm water and yeast; let stand for several minutes.
• Stir in mashed potatoes, sugar, butter, and salt; mix well.
• Stir in enough flour to make a soft dough.
• Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
• Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
• Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
• Bake 30-35 minutes, or until lightly browned. Cool on wire rack.

MAKE-AHEAD POTATO BREAD

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.

POTATO BREAD (USING INSTANT POTATO AND DRY MILK)

Steps:

• Mix potato flakes and water to make 2/3 c.
• mashed potato Place in a large bowl.
• Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
• Stir yeast into ½ c.lukewarm water.
• When potato mixture is cooled to lukewarm, add yeast mixture.
• Add dry milk/flour mixture to potato mixture and beat well.
• Add 2 cups of flour beat until smooth.
• Add 2 more c. flour.
• Beat until smooth.
• Place about 1 c. of flour on your bread board.
• Turn out dough on floured board and knead for 5 minutes.
• Add more flour as needed.
• Oil a bowl and place kneaded dough in it.
• Brush top of dough with a bit more oil.
• Cover with a towel and let rise until doubled.
• Punch down and halve dough.
• Knead each half on floured board and form into two (three) loaf shapes.
• Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
• Brush tops with oil.
• Let rise until doubled.
• Preheat oven to 400F Bake for 30-40 minutes.

MASHED POTATO BREAD

Steps:

• Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups). Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth. Add mashed potato and 1 teaspoon yeast to cooking liquid. Cover bowl with plastic and let starter stand at room temperature overnight.
• Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Stir yeast mixture into starter. Stir in melted butter, honey and salt. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
• Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Brush loaves with egg white. Bake loaves 10 minutes. Reduce oven temperature to 400°F. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer. Cool on racks. (Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes.)

POTATO BREAD I

Steps:

• Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
• Bake at regular bread cycle.