Are you left with too much mashed potatoes from last night's dinner? Well, I got a great recipe for you to use up those leftover mashed potatoes, right here with my Easy Potato bread recipe.
I always find myself making way too much of mashed potatoes as a side dish for dinner. And then probably just reheating it the next day with a dollop of garlic butter. But now I have found an even better way to reuse these mashed potatoes. In bread, now seriously who would’ve thunk?
The softest, fluffiest most delicious most aromatic bread is created. You cannot taste the potato in the bread, it just there to give it the great soft texture.
You have really got to try this recipe, I am telling you that you will fall in love with it, the flavour, texture and taste are truly amazing. So get that leftover mash out of the fridge and let me tell you a bit on how it is made.
As with most bread recipes, this recipe uses yeast. I only use instant dry yeast in my bread recipes. This type of yeast does not need to be dissolved in water.
This instant dry yeast is added directly and mixed into the flour. It works just the same as the other types of yeast but just way more convenient.
It is also a good idea to use bread flour which has a slightly higher percentage of protein in it compared to all-purpose or cake flour. The extra protein helps the gluten develop giving the bread a slightly higher rise.
If you do not have bread flour, just use all-purpose or cake flour, it will work just fine.
How to make Easy Potato Bread
The mashed potatoes are mixed with the honey, milk and butter and heated in the microwave for about 2 minutes on high or if you have a kitchen thermometer, it should reach 110°F / 43°C when inserted into the warmed mixture.
Then while it is heating, go ahead and measure out 4 cups of flour into a bowl and set aside
1. Take 1 ½ cups of the measured flour, and add the yeast and salt to it.
2. Pour in the heated potato mixture and mix until combined.
Add in the beaten eggs and combine well.
Then add in the rest of the measured flour which should be 2 ½ cups.
Now the mixture is going to be sticky, so turn it out onto kitchen counter or board dusted with flour. Knead the dough by stretching it to work in the yeast. Add more flour to the dough if it is too sticky.
You can add up to ½ to ¾ of a cup extra to knead the dough. Knead for about 5 to 8 minutes and then place the dough in an oiled bowl and keep in a warm draft-free place for about an hour.
After an hour it should be well risen, then punch down the dough and knead for ½ a minute.
Spray a loaf pan with cooking spray and start shaping the dough into a loaf.
To do this...
1. First, divide the dough in half. You can make 2 loaves with this dough or use half of it to make 4 rolls.
2. Press the dough into a rectangular shape.
3. Taking the top part, just fold it over to reach the middle half of the rectangle.
4. Then take the bottom half and fold to meet the first fold in the middle.
5. Now from the top again, fold the entire dough in half.
6. Press the seam to close and place in the greased loaf pan with the seam side down.
Leave to rise in the tin for 15 minutes and then bake for ½ an hour in a preheated oven of 350°F / 180°C for 30 minutes and when baked the loaf should sound hollow when tapped on the top
If you find that the top is browning too fast before it is baked, then cover lightly with foil. Remove from the oven and allow to cool.
To cool the bread properly you need to quickly transfer the loaf from the oven and onto a wire cooling rack. The air that circulates around the bread will keep the crust from becoming soggy.
Allow to cool for about 15 to 30 minutes before slicing. I know that waiting sounds like torture, but you will get better, firmer slices when it cools. Slicing into the bread while it is too hot will create mushy and doughy slices.
If you like this recipe, be sure to check out my other fantastic bread recipes
Still hungry for more?