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Suz’s Perfect Potato Bread
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Worth cooking potatoes just to have a cup leftover for this fantastic bread! Simple, soft and SO tasty – try it!
This is suitable for traditional or bread-maker methods. If using a bread-maker, follow the order recommended by the manufacturer.
Ingredients
2/3 cup warm water
1 egg
1/4 cup soft margarine, butter or oil
1/4 cup honey/corn syrup combination
1 cup mashed potatoes
1/2 t. salt (omit if potatoes are salty)
3-4 cup white flour (or white/wheat mixed)
1 1/2-2 t. dry yeast
melted butter for top of loaves
Instructions
Mix together wet ingredients:
2/3 cup warm water
1 egg
1/4 cup soft margarine, butter or oil
1/4 cup honey/corn syrup combination
Add dry ingredients:
1 cup mashed potatoes
1/2 t. salt (omit if potatoes are salty)
3-4 cup white flour (or white/wheat mixed)
1 1/2-2 t. dry yeast
Mix and knead and allow to rise approx. 1 hr, until doubled (if by hand, rise in warm place, in large lightly buttered bowl covered with plastic wrap.)
Punch down and turn onto floured board (I use whole wheat flour here). Divide into two balls & let rest 5 min.
Roll, form and shape each loaf. Lightly butter tops of loaves. This recipe makes 1 small loaf pan and 1 long rolled loaf. (see picture and note that I use parchment paper for baking to prevent sticking & ensure an even crust).
Place in warm place until doubled, approx. 45-60 min.
Preheat oven to 350F. Bake approx. 30 minutes until golden brown.
Remove from oven and let cool. For soft crust, brush with melted butter or margarine as soon as you remove loaves from the oven.
Use some self-control (it’s hard!) to let these loaves cool and set before slicing.