Potato Bread

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.  

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Katrin Ray Shumakov

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes 2 loaves
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Ingredients

Directions

  • Cook potatoes in boiling water to over 10 minutes or until tender. Drain potatoes, reserving 1 cup liquid (add water to make 1 cup, if necessary). Mash potatoes; add reserved liquid to potatoes, and set aside. 

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  • Dissolve yeast in warm water; let stand 5 minutes, and set aside. Beat eggs; add enough milk to eggs to equal1 cup liquid, and set aside. 

  • Combine shortening, sugar, and salt in a saucepan; cook over low heat, stirring constantly, until shortening melts. Cool to 105° to 115°; stir in potatoes, egg mixture, and yeast mixture. Gradually stir in enough flour to make a soft dough. 

  • Punch dough down, and divide in half; shape each into a loaf. Place in two well-greased 9- X 5- X 3-inch loaf-pans. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 350° for 40 to 45 minutes or until loaves sound hollow when tapped. 

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