Homemade Potato Bread


     This is a family favorite around here. We once ate 2 whole loaves at one meal! So, obviously, I make this a LOT! One batch will make 2 loaves, or 1 loaf and a couple rolls. I usually make a double batch when I do it though, and try to make it last throughout the week. (Doesn't usually pan out though. They pretty much inhale this stuff!) It is great toasted with a lil butter, or some homemade preserves like the fresh peach preserves we canned up last week, oohhh, or even apple butter. (Okay Im getting hungry now) But seriously, my kiddos rarely even wait till it is cool, let alone put anything on it. And 2 loaves fit perfectly in a gallon ziplock bag! Another trick I like to do is make a BIG batch of mashed potatoes (especially if they are getting ready to go bad), portion them out into 7 oz "piles" on a cookie sheet, and freeze for about an hour (or until solid). Then bag them up until ready to use. Then I just pop them in a measuring cup and nuke until warm.
  • about 7 oz cooked mashed potato
  • enough water to equal 1 3/4 cups when combined with the potato
  • 2 tablespoons softened butter
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 3 1/2 cups bread flour
  • 2 teaspoons active dry yeast

     Add all ingredients to the mixer (I use my Kitchen Aid stand mixer with a dough hook) and mix on low (or a little higher) for 6-8 minutes, adding a little more flour if you need to. Watch your dough, you want it soft and elastic.
     Let the dough rest and rise while covered with a clean dish towel for about 20 minutes. (I like to do this on the stovetop while my oven is preheating.) After 20 minutes punch down the dough and allow to rise again until doubled in size (usually about 40-45 minutes). Once doubled, form dough into loaves and place into greased pans.
     Bake at 350* for 25-30 minutes, or until golden brown. Remove from pans and cool on wire racks. Now try and wait till its cool to cut into it (if you can) it will be easier to cut and wont dry out as fast. ENJOY!