Someone suggested to me to use potato bread dough next time I made cinnamon rolls. It sounded like an idea, but it also made me really, really want potato bread. I don’t believe I’ve ever made it before. And since I had no plans to make cinnamon rolls anytime soon, potato bread it had to be.
I have to tell you, it was fairly simple, and made the most amazing bread. Silky, moist, flavorful, and firm enough to cut into very thin slices.
The only drawback of the recipe is you’ll need either a stand mixer or a bread machine. The dough must be kneaded for about 7 minutes on a high speed. It’s a very sticky dough, difficult to knead by hand and it’s really not possible to get the texture without a machine knead.
Otherwise, it’s straightforward.
This makes one loaf. I would double the recipe, it freezes well. It takes an overnight rise in the refrigerator for best flavor.
- 1 pkg instant yeast
- 1/4 cup (50 g) sugar
- 1/2 to 3/4 cups water, lukewarm*
- 6 tbsp softened butter
- 1-1/2 tsp salt
- 1 egg (room temperature)
- 1/2 cup mashed potato**
- 3-1/4 cups (390 g) unbleached flour
*about 90 degrees F. You can use the potato water if you like
** I never peel potatoes, and I found once these had been mashed and kneaded for 7 minutes, there was no remnant of skin visible in the loaf
Add all ingredients to the bowl of the stand mixer. Using the paddle, mix until everything is incorporated, then beat for about 4 minutes. Scraping as needed. It should become smooth and shiny. You may need to add more flour or water as needed. It will be a sticky dough, you don’t want it dry and flaking as it mixes.
Change to the dough hook and knead for 7 minutes, scraping sides, until it forms a silky, smooth ball. It is a very moist, sticky dough.
Remove to a lightly oiled bowl, cover with oiled plastic wrap and refrigerate overnight or up to 24 hours.
Next day, form into a log and place into a lightly oiled loaf pan (I used glass for a great crust). Cover with oiled plastic wrap and a warm, moistened dishtowel. Let rise until double in size.
Because this is cold from the refrigerator, this can take 2 to 4 hours. Near the end of the rise, preheat oven to 350 degrees F.
Bake for 25 minutes, turn and cover with tented foil and bake an additional 15 to 20 minutes, until internal temperature is 190 degrees F.
Remove and cool on a rack for about 5 minutes, then remove the bread from the pan and continue to cool.