Potato Bread
This homemade potato bread is light, fluffy and stays soft for several days. It's a foolproof bread recipe that contains no eggs, or butter.
Categories
Ingredients
- 1 package active dry yeast (2¼ teaspoons)
- ½ cup warm water
- ½ cup 2% milk
- ½ cup cooked mashed russet potato
- 2 Tablespoons granulated sugar
- 2 cups all-purpose flour, plus more for kneading
- 2 Tablespoons extra virgin olive oil, plus an extra drizzle
- 1 teaspoon kosher salt
- Non-stick cooking spray
Preparation
- In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes
- Scoop out the filling from a cooked russet potato and measure out ½ cup
- Using a hand mixer or a stand mixer, mix the potato with mix until the lumps are not noticeable, only 1-2 minutes
- Mix the potato and milk with the yeast and warm water
- Add sugar, flour, 2 Tablespoons oil and salt and stir to combine
- Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
- Return dough to bowl and coat with a drizzle of olive oil
- Set in a warm place to rise for 1 hour or until the dough has doubled in size
- Spray a loaf pan with non stick spray
- Punch down dough once, remove from bowl and place in loaf pan
- Set back in warm place for 30 minutes
- Preheat oven to 375°F
- Bake bread for 35-40 minutes or until the top is golden brown
- Remove from oven and allow to rest for 10 minutes and remove from pan
- Allow to cool completely before slicing
- Add a slice to the toaster and top with peanut butter, banana and dried cranberries
