There is a lot of science behind why potato bread is so light and airy. Potatoes contain a lot of potassium, making yeast rise faster. Potato starches absorb more water than wheat starches, leading to a moist texture. Beyond the science, however, is the fact that potato bread has always been a favorite of Southern bakers simply because it is delicious, easy to make, and it is an easy-keeper – it stays fresher longer than the traditional all-wheat bread. Potato bread is a creative way to use up leftover mashed potatoes or that last remaining spud from the 5 lb. sack. When making this recipe, be sure and melt your shortening, sugar, and salt over a low-heat, stirring constantly until melted. This recipe makes two loaves, so you can serve one and freeze the other, or share with a friend.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.