Many of us have childhood memories of freshly baked potato bread. Being thick and moist, it tasted nothing like the grocery store potato rolls. Fortunately for all of us, potato breads are easy to make. For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves - one to eat now and one to freeze for later.
Prep Time: 2 hours, 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours, 25 minutes
- 1 cup mashed potatoes
- 2 eggs, beaten
- 1/2 cup butter, soft
- 1/2 cup sugar
- 1 tsp salt
- 2-1/4 tsp (1 pkg) active dry yeast
- 1/2 cup warm water
- 5 cups bread flour, about
- In large bowl, mix together the mashed potatoes, eggs, and butter.
- Stir in sugar, salt, yeast, and warm water.
- Mix in enough flour to make a dough that can be kneaded by hand.
- Turn dough out onto floured board and knead it until smooth and elastic.
- Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk.
- Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles.
- Divide dough in half and shape into two loaves.
- Place loaves in two greased 8x4x2-inch bread pans. Cover and let rise a second time for 40 minutes or until doubled.
- Bake at 375 degrees F for 40 minutes or until bread sounds hollow when the top is tapped on.
- Remove from loaf pans and let cool.
- To freeze, let loaves cool completely before bagging and freezing.