Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as sliceable sandwich bread. In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter. Stir in the sugar, salt, yeast, and warm filtered or bottled water.
Do not use tap water; the chemicals in it can kill the yeast and disrupt the proofing (rising) process. Mix in the flour until the dough can be easily kneaded by hand. Start by sifting in one cup and add the rest of the flour one cup at the time until the desired consistency is achieved.
Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. Kneading helps develop the gluten and create long strands, which make the end product more springy. Grease a bowl with olive oil. Flip the dough over inside the bowl so the dough’s top is also lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until double in bulk. Putting it in the warmest place in your kitchen helps it to rise.
Press firmly in the center of the dough. Fold the edges of the dough into the center of the bowl to form a ball. Turn out onto a lightly floured board and briefly knead out bubbles. Divide dough in half and make two loaves. Place loaves in two greased 8 x 4 x 2-inch bread pans. Cover and let the dough rise a second time for 40 minutes or until doubled.
Bake at 375 F for 40 minutes or until bread sounds hollow when the top is tapped. Remove the loaves and let them cool. To freeze, let loaves cool completely before bagging and freezing.
- 1/4 cup warm water
- 1 cup milk warmed
- 1 package instant yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- 1/2 cup mashed potatoes
- 1/4 cup butter melted
- 4 cups bread flour
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter, and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in two and shape into two loaves.
- Place the dough into two greased 9×5 loaf pans.
- Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the bread (uncovered) for 35-40 minutes or until the tops are dry and firm, with a golden brown color.
- Remove the bread from the pans and allow them to cool on a wire rack.
- Store in an airtight container.