Potato Bread – This is one of the easiest potato sandwich bread you’ll ever make because it’s beginner-friendly, it requires minimal effort, and it comes together in about 2 hours. So soft, so fluffy, so good!
Servings 2 loaves
- 1¾ cups milk warmed
- 1 tbsp instant yeast
- 4 tbsp granulated sugar
- 2 eggs large
- 1 tsp salt
- ¾ cup mashed potatoes
- 3 tbsp butter room temperature
- 4¾ cups bread flour all purpose flour will work
- 1– 2 tsp olive oil
Mash the butter and potatoes together until smooth. Then stir in the eggs and milk until well combined.
Add the yeast inside the mixture and mix well to dissolve.
Add the flour, salt, and sugar. Mix until a wet shaggy dough is formed.
Cover the bowl and leave to rest for five minutes. After five minutes, open the bowl and mix again for a few seconds.
Cover and leave to rest for 45 minutes to one hour
Grease the dough with olive oil. Place it inside a large bowl, cover with a plastic wrap or a tight-fitting lid and leave to proof for one hour or until almost tripled in size.
Punch down the dough to remove all the trapped air, then transfer it to a highly floured work surface.
Divide the dough into two equal parts, and shape them into loaves. You will need
Place the dough into two greased 9×5 loaf pans – it’s very soft, so please handle with care.
Cover the pans with a damp kitchen towel and leave them to rise in a warm place for 20 to 30 minutes or until about doubled in size.
Sprinkle some flour over the dough (optional) and bake in a 375F preheated oven for 25 to 30 minutes or until the top is golden brown and a skewer inserted into the middle of the bread comes out clean.
Calories: 1605kcal | Carbohydrates: 269g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1613mg | Potassium: 914mg | Fiber: 9g | Sugar: 37g | Vitamin A: 1146IU | Vitamin C: 18mg | Calcium: 327mg | Iron: 4mg