Side Pannel
THE Best Potato Bread
THE Best Potato Bread
- Recipe Submitted by Cobb on 11/30/2014
Category: Breakfast, Breads
Ingredients List
- 1 cup mashed potatoes
- 2 eggs, lightly beaten
- 1/2 cup soft butter
- 1/2 cup sugar
- 1 tsp salt
- 1 package of Rapid Rise active dry yeast
- 1/2 cup milk, heated to 110 degrees
- 3 1/2 cups bread flour (about), more for dusting work surface
Directions
1. Begin by turning your oven to the warm setting and move an oven rack to the center position. In the bowl of a stand mixer fitted with the paddle attachment, mix the mashed potatoes, eggs and butter. Next, Mix in the sugar, salt, yeast and warm milk until fully incorporated.
2. At this time, switch the warm setting off on your oven. Switch out the paddle of your stand mixer and replace with the dough hook. On low speed (2), slowly add the first three cups of flour, one cup at a time, until the dough comes together around the hook. Knead for 5 minutes. If the dough is still sticking to the bottom, then add a tablespoon more flour. Continue to let the machine kneed the dough for about 4 more minutes, adding more flour a tablespoon at a time if needed, until the dough no longer sticks. The dough should knead for about 8 to 10 minutes total. With the machine off and unplugged, gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done. If not, add another tablespoon to 1/4 cup flour and knead for another 1 to 2 minutes, until the dough firms up and isn't sticky.
3. Dump out 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 45 minutes to 1 hour.
4. Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Divide the dough into two even halves. Roll the dough 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 a lightly greased bread/loaf pan. Cover lightly (aka don't pull tight the edges) with plastic wrap that has been sprayed with cooking spray. Repeat for the other loaf and place pans back in the warm oven to 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.
5. Gently remove the loaf pans from the oven, placing them somewhere draft free, and heat it to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees. Remove and dump out onto a wire rack to cool on their sides for approximately 1 hour. Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.
2. At this time, switch the warm setting off on your oven. Switch out the paddle of your stand mixer and replace with the dough hook. On low speed (2), slowly add the first three cups of flour, one cup at a time, until the dough comes together around the hook. Knead for 5 minutes. If the dough is still sticking to the bottom, then add a tablespoon more flour. Continue to let the machine kneed the dough for about 4 more minutes, adding more flour a tablespoon at a time if needed, until the dough no longer sticks. The dough should knead for about 8 to 10 minutes total. With the machine off and unplugged, gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done. If not, add another tablespoon to 1/4 cup flour and knead for another 1 to 2 minutes, until the dough firms up and isn't sticky.
3. Dump out 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 45 minutes to 1 hour.
4. Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Divide the dough into two even halves. Roll the dough 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 a lightly greased bread/loaf pan. Cover lightly (aka don't pull tight the edges) with plastic wrap that has been sprayed with cooking spray. Repeat for the other loaf and place pans back in the warm oven to 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.
5. Gently remove the loaf pans from the oven, placing them somewhere draft free, and heat it to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees. Remove and dump out onto a wire rack to cool on their sides for approximately 1 hour. Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.
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