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Favorite Potato Bread

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Submitted by marce

Whole wheat potato bread made with mashed potatoes, potato water, honey, and yogurt. A soft, hearty loaf with extra moisture from the potatoes for a tender crumb.

YIELD

1 servings

PREP

60 min

COOK

60 min

READY

120 min

Mashed potatoes and potato water go into this whole wheat bread, and that’s what makes it special. The starch from both sources coats the flour proteins, creating a softer, more tender crumb than whole wheat bread usually delivers. You get all the nutty, wheaty flavor without the dense chew.

The potato water (the liquid left from boiling potatoes) is loaded with dissolved starch and feeds the yeast alongside the honey. Yogurt or buttermilk adds a slight tang and reacts with the baking soda for a little extra lift on top of what the yeast provides. It’s a belt-and-suspenders approach to rising that works beautifully with heavy whole wheat flour.

Knead for a full 10 minutes. Whole wheat dough needs more work than white flour dough because the bran flakes cut through gluten strands as they form. That extended kneading builds enough structure for a good rise. Test the dough with a wet fingertip: poke a half-inch hole, and if it stays open, the first rise is done. If it fills back in, give it more time.

Pro Tips

  • Save your potato water after boiling potatoes. It keeps in the fridge for a couple of days
  • The mashed potatoes should be plain, with no butter or milk mixed in
  • Deflate the dough gently after the first rise. Punching down too aggressively knocks out all the air structure you built
  • The loaf is done when it sounds hollow when you tap the bottom

Variations

  • Replace half the whole wheat flour with bread flour for a lighter, less dense loaf
  • Add a tablespoon of dried rosemary or chopped fresh herbs to the dough
  • Brush the top with melted butter right out of the oven for a soft, golden crust

Ingredients

2 10
TEASPOONS ML YEAST, ACTIVE DRY
¼ 59
CUP ML WATER
warm
6 1.4
2 10
TEASPOONS ML SALT
1 1
LARGE EACH EGG
1 237
CUP ML MASHED POTATOES
up to 1 1/2 cups
1 237
CUP ML POTATOES
water, hot
2 30
TABLESPOONS ML HONEY
2 30
TABLESPOONS ML VEGETABLE OIL
¼ 1.3
TEASPOON ML BAKING SODA
1 237
CUP ML YOGURT
plain or buttermilk

Directions

Dissolve yeast in warm water.

Combine flour and salt; make a well in the center of the mixture.

Blend together egg, mashed potatoes, potato water, honey and oil.

Combine baking soda and yogurt or buttermik; add to egg mixture.

Pour mixture into well of flour and salt; blend thoroughly.

Turn onto lightly floured surface and knead 10 minutes.

Cover and let rise 1½ to 2 hours, until a ½-inch hole in dough made with a wet fingertip remains.

If the hole fills in slightly, give the dough more time to rise.

Deflate gently.

Let rest 10 minutes. Shape into loaves and let rise until almost doubles, about 45 minutes.

Bake at 350℉ (180℃) for approximately 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1445g (51.0 oz)
Amount per Serving
Calories 3334 16% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 5740mg 239%
Total Carbohydrate 208g 208%
Dietary Fiber 94g 377%
Sugars g
Protein 242g
Vitamin A 16% Vitamin C 33%
Calcium 63% Iron 173%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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