Description
Fluffy, tender homemade potato bread with a golden crust—perfect for sandwiches, toasting, or warm with butter. Comforting, easy, and irresistibly soft!
Ingredients
Scale
Main Ingredients
- 130g boiled potato (about ½ cup), mashed
- 15g butter (1 tbsp)
- 120ml lukewarm milk (½ cup)
- 1 large egg (about 55g)
- 300g bread flour (2⅛ cups)
- 30g sugar (4 tbsp)
- 2.5g salt (½ tsp)
- 3–4g instant yeast (1 tsp)
Finishing
- 1 tsp olive oil (for kneading)
For Pan Preparation
- Oil, for greasing pan
- Flour, for dusting pan
Instructions
- Mix Potato Base: In a bowl, combine the mashed boiled potato, butter, and lukewarm milk. Stir until the mixture becomes smooth and homogenous. Let it cool slightly so it’s just warm to the touch before proceeding.
- Add Egg: Transfer the potato mixture to a larger bowl. Add the egg and mix thoroughly until the egg is fully incorporated and the mixture is creamy.
- Incorporate Dry Ingredients: Add the bread flour, sugar, salt, and instant yeast to the bowl. Mix to combine until a rough dough forms and no dry streaks of flour remain.
- Knead the Dough: Add the olive oil to the dough. Knead by hand or with a dough hook for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm place for 60 minutes, or until doubled in size.
- Prepare the Pan: While the dough is rising, lightly oil a 25×11×7 cm loaf pan and dust it with flour to prevent sticking.
- Shape and Second Rise: Gently deflate the risen dough and shape it to fit your prepared pan. Place the dough in the pan, smooth side up, and let it rise again for 60 minutes, covered, until puffy and nearly doubled in size.
- Bake: Preheat your oven to 180°C (350°F). Bake the bread for 20–25 minutes, or until golden brown on top and it sounds hollow when tapped. Baking times can vary, so keep an eye on it near the end.
- Cool and Slice: Remove the bread from the oven. Let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing and serving.
Notes
- For best texture, use bread flour rather than all-purpose flour.
- You can substitute leftover mashed potatoes—just make sure they’re unsalted and unseasoned.
- If you don’t have a stand mixer, knead by hand for a few extra minutes until smooth and elastic.
- The bread keeps well for up to 3 days at room temperature when wrapped tightly or can be frozen for longer storage.
- For a softer crust, brush the top with melted butter as the loaf cools.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 2g
- Sodium: 125mg
- Fat: 3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg