Homemade Potato Bread

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Based on the video and the recipe description provided by Kitchentool, here is the transcribed recipe for homemade Potato Bread.  I made a few modifications to the recipe that seemed to heighten the taste and texture.  This was the best bread I've made so far!

Potato bread








This recipe yields a soft, fluffy loaf perfect for sandwiches or toast, using the natural starches from a potato to create a superior texture.

Ingredients

  • 1 Medium Potato (peeled and chopped)
  • 1 cup Water and 1 cup Milk (for boiling)
  • 1 tbsp Active Dry Yeast
  • 1 tbsp Sugar
  • 1 tbsp Softened Butter or olive oil
  • 2 tsp Salt
  • 3 1/2 cups All-Purpose Flour (divided)

Instructions

1. Prepare the Potato Base

  • Peel and chop the potato into small chunks.
  • Boil in 1 cup of water and 1 cup of milk until fork-tender (approximately 12 minutes).
  • Do not drain the liquid. This "potato water" is full of starch and is essential for the dough. Let it cool for a few minutes until it is warm, not boiling.

2. Bloom the Yeast

  • Measure out 1/4 cup of the warm potato water and 1 tbsp sugar into a large bowl, stir to melt the sugar.
  • Sprinkle 1 tbsp of yeast into the water and let it sit (bloom) for about 5 minutes until foamy.

Note: Ensure the potato water is warm (105°F to 115°F, as boiling water will kill the yeast).

3. Mix the Dough

  • Mash the cooked potatoes directly into the remaining potato water.
  • Add the mashed potato mixture, salt, butter, and 1 cup of flour to the yeast bowl.
  • Using a mixer on low, blend until combined. Increase to high speed and mix for 3 minutes.

4. Incorporate Flour & Knead

  • Add the remaining flour 1 cup at a time until you have used 3 cups total.
  • Turn the dough out onto a floured surface.
  • Knead by hand for 5–8 minutes, adding the final 1/2 cup of flour as needed. The dough should become smooth and moderately stiff.

5. First Rise

  • Place dough in a lightly greased bowl and cover.
  • Let it rise in a warm spot for 1 hour or until doubled in size.

6. Shape and Second Rise

  • Punch the dough down and turn it out. Stretch it into a long rectangle, then roll it up tightly.
  • Place the roll into a lightly greased loaf pan.
  • Cover and let rise for another 30 minutes to 1 hour.

7. Bake

  • Preheat your oven to 375°F.
  • Just before baking, brush the top of the loaf with a little water and dust lightly with flour.
  • Bake for 45 minutes.

8. Cool and Store

  • Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
  • Store in an airtight container for 5–7 days.

 

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