Description
This Extra-Soft Potato Bread is incredibly fluffy and tender, thanks to mashed potatoes worked right into the dough. With a golden crust and pillowy interior, it’s the perfect loaf for sandwiches, toast, or just slathered in butter.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 cup mashed potatoes (warm and lump-free)
- 3/4 cup warm water
- 1/4 cup potato cooking water (optional)
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil or melted vegan butter
- 2 tablespoons non-dairy milk (for brushing)
Instructions
- In a large bowl, combine warm water, potato water (if using), yeast, and sugar. Let sit for 5 minutes until foamy.
- Add mashed potatoes, olive oil, and salt. Stir to combine.
- Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough and shape into a loaf. Place into a greased 9×5 inch loaf pan.
- Cover and let rise again for 30–40 minutes until just above the pan edge.
- Preheat oven to 375°F (190°C). Brush the top of the dough with non-dairy milk.
- Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.
- Cool for at least 15 minutes before slicing and serving.
Notes
- Use leftover mashed potatoes for convenience.
- For added flavor, mix in herbs or seeds to the dough.
- Brushing the loaf with butter after baking keeps the crust soft.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato bread, soft bread, vegan loaf, homemade bread, fluffy sandwich bread