Potato bread is essentially wheat bread with mashed potatoes incorporated into the dough. It has the most wonderful crust. And the lightweight, yet firm, structure with. And the lightweight, yet firm structure with generous steep holes makes toast the most fantastic.
All those nooks and crannies? Perfect containers for butter and jam. Grease a bowl with olive oil. Add the dough and turn it inside the bowl so that all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until it doubles in volume.
Placing it in the warmest place in the kitchen helps it go up.
Potato breadis like traditional white bread, but with mashed potatoes added to replace some of the flour. Nobody will notice the difference in flavor, but they'll be thrilled with the smooth texture. The potatoes take this bread to the next level and you'll love the light, golden crust on the outside.
This is a very different recipe from that of wholemeal bread, which is more delicate and less chewy in general, and the cream of tartar and a little baking soda in that recipe are not meant to increase, but to neutralize the acid in the molasses. You can steam some whole potatoes just for this recipe (we'll talk about my favorite ways), or you can use leftover potatoes from another meal. There are different types of potato bread, this version is similar to white bread but a little more substantial. I call it “everyday potato bread” because I use potato flour or potato flakes (unseasoned instant potatoes) instead of a cooked potato.
The potato bread had fewer roses and, therefore, was a smaller bread, not as suitable for sandwiches. To make gluten-free potato bread that is also egg-free, try replacing the two eggs with a “chia egg” each. I haven't tried this recipe with sweet potatoes instead of white potatoes, but if you want to try it, I have some suggestions on how to prepare them. If the mashed potatoes are well seasoned, it's best to reduce the amount of salt in the recipe.
With all the artisanal breads available in the markets today, it's surprising that someone would make their own bread. It works great in a bread machine. Use the DOUGH cycle, don't bake it in the bread machine, bake it in your oven. If you only have active dry yeast, you'll need to use 25% more and dissolve it in some of the milk from the recipe to “test” it before using it in the bread dough.