Chef Time!

Chef Time!

Wednesday, January 31, 2018


Yes. Really. Although I’m not 100% sure of the science behind it, from what I read and also what I’ve experienced, potatoes tend to make breads rise a little fluffier and softer…and have a great texture. That’s definitely the case with this recipe.

This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes.
I like to use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture. If you’re looking for the ultimate in softness, stick with all-purpose flour.
And for mashed potatoes, I’ve used straight up mashed potatoes, and also mashed potatoes that had butter and milk added. Both worked. I’ve not ever tried instant potatoes. Although I’m sure it would work, it’s not something I keep on hand, so just make extra mashed potatoes when we have them in order to bake this bread.
Oh…and my favorite yeast? Red Star Platinum Instant Yeast. It works perfectly and has never let me down!

Just as with my cinnamon rolls, buttery soft rolls and buttermilk bread, I like to mix bread by hand just like the way my Nonna. You can also use  stand mixer, just to make things simple. Do you need a stand mixer to make this bread? No. You can just as easily mix the ingredients by hand, then knead by hand for 6-8 minutes. My Nonna taught me the ways of the old country in Sicily and I haven't done it any other way. If you’re kneading the bread by hand, I always warn not to add too much flour. The dough should be slightly sticky so that the bread does not turn out dry.

Turn the oven to the lowest temperature and allow it to heat for 2 minutes. Then turn the oven off and place the covered bowl with the dough inside on the oven rack and close the door. Allow the dough to rise in the warm oven. Just be sure you turn off the oven so the dough doesn’t bake!

Enjoy this homemade potato bread…it’s one of the best bread recipes!
Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.


1/4 cup warm water
1 cup milk warmed
1 package instant yeast
1/4 cup granulated sugar
1 large egg
1 teaspoon salt
1/2 cup mashed potatoes
1/4 cup butter melted
4 cups bread flour


Pour the warm water and milk (about 110-115 degrees) 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.

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