I made a potato bread once that involved making mashed potatoes, then putting them in bread. It came out gross. This recipe uses potato flakes, the mashed potato of choice for lazy people, and came out tasty, fluffy, and generally a million times better than the previous recipe.
Not entirely sold on this silicone bread pan idea...
Ingredients:
- 1 cup lukewarm water
- 2 1/2 teaspoons (1 package) instant yeast
- 1 tablespoon sugar
- 1/2 cup instant mashed potatoes
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 cup Greek yogurt
- 1 teaspoon salt
- 2 cups bread flour
In the bowl of a stand mixer, mix the water, yeast, and sugar. Add the potato flakes and all-purpose flour, stir together until evenly moistened, then let sit for 10 minutes to hydrate the potato flakes.
Add the remaining ingredients and mix together until the dough cleans the sides of the bowl and is shiny and elastic. If you don’t have a dough hook, you’ll have to stop it to knock the dough out of the paddle several times.
Spray the dough with cooking spray, preferably the olive oil flavored one if you have it. Cover the bowl with plastic wrap and set aside to rise until doubled, about an hour.
While you wait, grease and flour a 9X5″ bread pan. Punch down the risen dough and shape it into a log to fit the bread pan. Cover again, and let rise another half hour. Don’t worry tooo much if your bread doesn’t actually double, mine didn’t seem to rise much during either rise, just during baking.
Preheat the oven to 350 degrees. Slash the top of the loaf and bake 30-40 minutes, until nicely browned.
Poof!
Remove from the pan and cool on a wire rack before slicing. It’s a fluffy, fabulous bread!
Potato Sandwich Bread
Adapted from Serious Eats.
- 1 cup lukewarm water
- 1 tablespoon or 1 package instant yeast
- 1 tablespoon sugar
- 1/2 cup instant mashed potatoes
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 cup Greek yogurt
- 1 teaspoon salt
- 2 cups bread flour
In the bowl of a stand mixer, mix the water, yeast, and sugar. Add the potato flakes and all-purpose flour, stir together until evenly moistened, then let sit for 10 minutes to hydrate the potato flakes.
Add the remaining ingredients and mix together until the dough cleans the sides of the bowl and is shiny and elastic.
Spray the dough with cooking spray, preferably olive oil flavored if available. Cover the bowl with plastic wrap and set aside to rise until doubled, about an hour.
While you wait, grease and flour a 9X5″ bread pan. Punch down the risen dough and shape it into a log to fit the bread pan. Cover again, and let rise another half hour.
Preheat the oven to 350 degrees. Slash the top of the loaf and bake 30-40 minutes, until nicely browned.
Remove from the pan and cool on a wire rack before slicing.
sparecake 