Instant Mashed Potato Bread Recipes

THE BEST EVER SOFT POTATO BREAD RECIPE

Steps:

• In the bowl of your stand mixer combine the warm water, milk, and yeast;
• Add in the sugar, egg, salt, potatoes, butter, and flour then using the paddle attachment mix until just combined;
• Change out the paddle for the dough hook, and let the mixer knead the dough for 6-7 minutes;
• Spray a large bowl with non-stick cooking spray and place the dough into the bowl then cover;
• Let the dough rise in a warm place for 30 minutes or until double in size;
• Divide the dough into two loaves and place into greased loaf pans;
• Cover the pans lightly and let rise again for 30 minutes or until double in size;
• Preheat the oven to 350ºF;
• Bake the loaves, uncovered, for 25-30 minutes until golden brown on top;
• Cool on a wire rack;
• Slice and serve with fresh butter and jam.

POTATO BREAD

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in two and shape into two loaves.
• Place the dough into two greased 9x5 loaf pans.
• Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
• Remove the bread from the pans and allow them to cool on a wire rack.
• Store in an airtight container.
• *Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

MASHED POTATO BREAD

Steps:

• In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.
• In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
• Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
• Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
• Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)
• Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.
• Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
• Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
• Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

POTATO BREAD FROM IDAHOAN®

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine warm water and yeast; let stand for several minutes.
• Stir in mashed potatoes, sugar, butter, and salt; mix well.
• Stir in enough flour to make a soft dough.
• Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
• Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
• Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
• Bake 30-35 minutes, or until lightly browned. Cool on wire rack.

POTATO BREAD (USING INSTANT POTATO AND DRY MILK)

Steps:

• Mix potato flakes and water to make 2/3 c.
• mashed potato Place in a large bowl.
• Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
• Stir yeast into ½ c.lukewarm water.
• When potato mixture is cooled to lukewarm, add yeast mixture.
• Add dry milk/flour mixture to potato mixture and beat well.
• Add 2 cups of flour beat until smooth.
• Add 2 more c. flour.
• Beat until smooth.
• Place about 1 c. of flour on your bread board.
• Turn out dough on floured board and knead for 5 minutes.
• Add more flour as needed.
• Oil a bowl and place kneaded dough in it.
• Brush top of dough with a bit more oil.
• Cover with a towel and let rise until doubled.
• Punch down and halve dough.
• Knead each half on floured board and form into two (three) loaf shapes.
• Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
• Brush tops with oil.
• Let rise until doubled.
• Preheat oven to 400F Bake for 30-40 minutes.

POTATO BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
• Select desired setting and press start.
• I make this using the basic cycle and the lightest crust setting.

LEFTOVER MASHED POTATO BREAD

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.