Recipes

Michigan Potato Bread

Baked Michigan Potato Bread Slices
Michigan potato bread is a great way to get your post-workout nutrition needs in an easy, make-ahead way!
  • Prep Time: 105min
  • Cook Time: 40min

Categories

Ingredients

  • 1 package active dry yeast (2¼ teaspoons)
  • ½ cup warm water
  • 1 russet potato, cooked and cooled
  • ½ cup 2% milk
  • 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

  1. In a large mixing bowl, add yeast and warm water, allow to sit for 5 minute
  2. Scoop out ½ cup of the filling from a cooked russet potato
  3. Using a hand mixer or a stand mixer, mix the potato in a bowl until the lumps are not noticeable, only 1-2 minutes
  4. Mix the potato and milk with the yeast and warm water
  5. Add sugar, flour, oil, salt, and mix to combine
  6. Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
  7. Return dough to bowl and coat with a drizzle of olive oil
  8. Let rise for 1 hour or until the dough has doubled in size
  9. Spray a loaf pan with nonstick spray
  10. Punch down dough once, remove from bowl and place in loaf pan
  11. Rise again in warm place for 30 minutes
  12. Bake in a preheated oven 375°F for 35-40 minutes or until the top is golden brown
  13. Cool completely before slicing

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