Mashed Potato Bread Recipes

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.

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.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

POTATO BREAD-BREAD MACHINE

Steps:

• Pour the water and oil into the bread pan. If your instructions specify that the yeast is to placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
• Sprinkle over the flour, ensuring that it covers the water. Add the mashed potato and milk powder. Add the salt and sugar in separate corners of the bread pan. Make a small indent into the centre of the flour and add the yeast.
• Set the machine to basic and medium crust and start.
• To glaze the loaf, brush the top with milk either at the beginning of cooking time or halfway through.

MASHED POTATO BREAD

Steps:

• Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups). Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth. Add mashed potato and 1 teaspoon yeast to cooking liquid. Cover bowl with plastic and let starter stand at room temperature overnight.
• Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Stir yeast mixture into starter. Stir in melted butter, honey and salt. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
• Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Brush loaves with egg white. Bake loaves 10 minutes. Reduce oven temperature to 400°F. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer. Cool on racks. (Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes.)