Potato Bread
Delicious, tender and moist potato bread is a white bread that is perfect for sandwiches or even just sliced with a little butter.
Ingredients
- 1 cup warm water
- 2/3 cup granulated sugar + 1 tsp
- 2 cups milk **scalded
- 3/4 cup unsalted butter
- 4 eggs
- 1 cup potato flakes
- 1 tbsp yeast
- 1 tbsp fine sea salt
- 7 cups bread flour
Instructions
- In a glass bowl or measuring cup, add warm water, 1 tsp of granulated sugar and yeast. Whisk until combined and set aside to let bloom.
- In a medium sauce pan add milk and turn the heat up to medium. Cook until scalded, but do not boil. Remove from the heat.
- Stir the butter and sugar into the hot milk, allow the butter to melt.
- Whisk the eggs into the milk mixture then add the potato flakes. Mix until combined.
- In a large bowl add the bread flour and salt, pour the milk mixture and yeast mixture on top of the flour. Mix with a wooden spoon or dough hook. Knead until a soft dough is formed. The dough will still be a bit sticky.
- Cover the large bowl holding the dough with a dish towel. Allow to rise for 2 hours.
- After the first rise, pour the dough out onto a floured counter. Knead a bit and split the dough into two even pieces. Place the dough into 2 greased, light metal bread pans.
- Cover the bread pans with a dish towel and allow to rise for another 1-2 hours.
- When the bread is ready to bake, preheat the oven to 350 degrees.
- Cook the bread for 50 minutes, until golden on top. If you insert a kitchen thermometer it should read 190 degrees.
- Remove from the oven and coat the top of the bread with some butter **optional**
- Allow to cool & rest for 15-20 minutes before slicing. Enjoy!
Nutrition
Calories: 236kcal Carbohydrates: 35g Protein: 6g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 45mg Sodium: 314mg Potassium: 108mg Fiber: 1g Sugar: 7g Vitamin A: 251IU Vitamin C: 2mg Calcium: 38mg Iron: 0.5mg