Homemade Potato Bread

Freshly sliced potato bread with Kerrygold Irish butter

When you make mashed potatoes, or baked potatoes, you always prepare a little extra.  An extra baked potato makes a wonderful breakfast of hash browns the next morning, and a cup of extra mashed potatoes is all that is needed to make a couple loaves of wonderful potato bread!

This potato bread recipe comes from Grit- Country Skills Series, "Guide to Home Baking" which was given to me while visiting family for Christmas in Ohio.

Ingredients:

6 cups bread flour, divided, plus extra for dusting
1 Tbsp fine sea salt
2 Tbsp instant yeast
2 cups very hot water (130-140 degrees)
1 cup mashed potatoes
1 Tbsp honey
1 Tbsp oil (optional)


Directions-
    Using a mixer with a bread hook ( I use a Kitchen Aid ), add four cups of flour, the salt and the yeast to the mixing bowl and give it a few spins on low to blend. Next lift the hook, and make a hole in the middle of the flour.
    Add potatoes, honey, and the hot water into the hole you made. Stir the mixture a bit with a spatula to blend with the flour.  (This keeps the flour from exploding out of the mixing bowl- some lessons are learned while you undertake a huge clean-up...) Once the flour is incorporated, lower the hook and begin on the first blending level for a minute or so, then turn it up to level #4 or a knead setting. Allow the mixer to knead the dough for 10 to 15 minutes.

     Next add the remaining 2 cups of flour, again incorporate the flour and dough somewhat before turning the mixer back on. (Remember - you don't want a flour cloud in the kitchen) Start mixer back up at the first blending level for a minute, then back to knead, or #4 for another 5 minutes or so.  The dough should be coming together.  You want it to be moist, yet firm.  If the dough is still adherent to the sides of the mixing bowl, stop the mixer and drizzle some oil around the sides of the bowl.  This will aid in dumping the dough out as well.
    * As the mixer runs, prepare your area for allowing the dough to rise.  I have had the best success in using my oven. Right before placing the dough in, add a pan/bowl of very hot water (for moisture), and set the oven to the lowest temp possible. (150 on mine)  I only allow the oven to heat for a couple of minutes - not all the way to 150! Place the dough in and cover with a damp tea cloth or lightly cover with plastic wrap sprayed with non-stick spray. (I prefer the damp tea cloth)
    Once the dough comes together, dump it into a greased bowl forming it into a ball/round shape. (Metal mixing bowl works fine)  Place the dough in the oven, or other place to rise until it doubles and is puffy. This will depend on the temp, humidity, and elevation of where you are.  It could take as little as thirty minutes or up to an hour.  (Some cases even longer)
    After it has risen, turn the dough out onto a floured kneading area. (I use a large floured plastic cutting board, but would like to get a wooden one)  Knead the dough several turns adding a bit of flour as needed until it smooth, and doesn't stick.
    Use a sharp knife and cut the dough in half as evenly as possible.  Take each half and pat out into an oval shape (about an 8x10 area).  Slightly stretching the dough a bit, roll into a fat loaf. Place each rolled loaf into well greased and floured bread pan (9x5) and cover with greased plastic wrap. (I sprayed it with cooking spray)
    Replace the pan of very hot water back in the oven. Slightly warm the oven again if needed, and place the pans in the oven for the second rise.  Allow the loaves to rise and double in size.
    While the loaves rise, check periodically for large bubbles appearing on top.  If they do, pinch them to avoid a burn blister when baking.  Just before the rise is complete, slash the top of each loaf slightly across the top in one or two places.
 

When the rise is complete, take the loaves and water pan out of the oven and preheat to 350F.  Once the oven is ready, bake the loaves for about 50 minutes or until they're a nice dark-golden brown.  A thermometer inserted into the side should read at least 190 degrees.

Remove the loaves immediately from the pans, and allow to cool completely on a wire rack.  Don't cut loaves until they are cooled to room temperature.

ENJOY!