This bread is the best, fluffiest most lightest bread. It’s super soft and almost melts in your mouth! It’s seriously the best bread I have baked in a while! It’s so good! And you would never know there’s mashed potatoes in the bread!
Adding potatoes to bread was common in the 18th century. Potatoes helped stretch wheat flour which was quite expensive at that time. During the Great Wheat Shortage of 1797, potatoes and other grains were used to extend wheat flour and in some cases, even substitute wheat. Poor wheat harvests and crop failures resulted in scarcity, coupled with high demand, and wheat flour became expensive. Peas, oats barley, beans buckwheat, corn, potatoes and turnips, were used as substitutions. Authorities were watching bakers closely, so potatoes were often used since it kept the bread white.
When famines struck, and wheat prices were too expensive or unavailable, people found ways to still make bread and potatoes were commonly used. I’m actually surprised that potatoes aren’t used more in bread today – it results in such a beautiful loaf of bread!
Let’s get started!
Boil potatoes in salted water. Cook until tender. Drain and mash. Let cool.
Combine yeast, sugar and warm water. Let sit 5 minutes.
In a large bowl, combine mashed potatoes, yeast mixture, half the flour, salt and melted butter or lard.
Mix, adding more flour until a dough forms.
Knead. I sprinkle with a bit of flour and start with my fingertips, then I use the palm of my hand. I push the dough with the heel of my hand, turn it and repeat, sprinkling a bit of flour if it’s too sticky. I knead until just tacky, but not sticky.
This dough is so soft!
Place dough in greased bowl. Let rise 1 hour to 1-1/2 hours.
Look how beautiful the dough is!!
Punch dough down. This is my daughter’s favorite part!
Shape into a loaf and place in a greased loaf pan. Let rise 30 minutes.
After the rising time, the dough was pouring into the stove. Haha!
So we switched pans!! I greased the pan and dumped it into my large loaf pan. Then let it rest 15 minutes. This dough is so airy!
Bake at 350F for 30 to 40 minutes or until golden and bread sounds hollow when tapped.
Cool for 15 minutes before removing from pan.
Oh my gosh, this bread is super soft. I sliced it when it was a bit warm so the loaf wanted to fall over. It’s so pillowy!
This is one of our favorite bread recipes!
Potato Bread
2 medium russet potatoes, about 1 pound or 3 cups peeled and cubed
1 cup warm water
1 tbsp yeast
1 tbsp sugar
4 cups flour
1 tsp salt
2 tbsp melted butter or lard
Boil potatoes in salted water. Cook until tender. Drain and mash. Let cool.
Combine yeast, sugar and warm water. Let sit 5 minutes.
In a large bowl, combine mashed potatoes, yeast mixture, half the flour, salt and melted butter or lard. Mix, adding more flour until a dough forms. Knead. Place dough in greased bowl. Let rise 1 hour to 1-1/2 hours.
Punch dough down, shape into a loaf and place in a greased loaf pan. Let rise 30 minutes. Bake at 350F for 30 to 40 minutes or until golden and bread sounds hollow when tapped.
enjoy from Our City Homestead to yours