Country Potato Bread, from the pantry

I’ve been experimenting with potato bread for a while now.  It’s my go-to item for leftover mashed potatoes.  But with all the recipes I’ve attempted, I’ve never been quite able to reach the soft pillowy texture of the country potato sandwich bread bought in stores.  After this recent St. Patrick’s day, we once again were left with leftover mash, and since every recipe I’ve looked at contains far more ingredients than is needed, I decided to create my own.

It was the best idea (and best bread) I’ve had in a while.

Serve with your favorite jam or use in delicious sandwiches.

Country Potato Bread
2 tsp. yeast
1/2 cup warm water (110 degrees F)
6 cups all-purpose flour
2 1/2 tsp. salt
1 1/4 cups warm whole milk
1 cup mashed potatoes
2 T. honey
  • In small bowl, dissolve yeast in warm water.  Let sit until frothy.
  • Mix flour and salt in a large bowl; make a well in center.
  • Dissolve honey in milk in small bowl.  Pour liquids, potato, and yeast into the flour; knead on a floured surface for 15-20 minutes.
  • Form the dough into a ball and put into a large, clean, oiled bowl.  Rise for 1 1/2 – 2 hours.
  • Punch dough down and form into ball again.  Rise as before, for about 1/2 the time.
  • Roll out, divide dough in half, cover and let rest for about 10 minutes.
  • Shape into two loaves, and let rise once more in pan, for about 30-45 minutes.
  • Preheat oven to 425 degrees F.  After 10 minutes of baking, reduce heat to 325 degrees. Bake for 45-60 minutes total.
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