Potato Bread
A more practical use for four extra potatoes, and more family-friendly than vodka, is potato bread. If you have leftover mashed potatoes on hand and the patience to hold out 24 hours while the dough chills in the refrigerator, this is a great recipe.
Print Recipe
Ingredients
- Instant yeast 1 Tbsp.
- Sugar ½ cup (100 g)
- Water lukewarm or potato water (from boiling the potatoes), 1 ¼ to 1 ½ cups (280-340 ml), see Note below
- Butter 12 Tbsp. (170 g)
- Salt 2 ½ tsp.
- Eggs 2
- Mashed potatoes 1 cup (200 g)
- Flour (King Arthur, naturally), 6 ½ cups (780 g)
Instructions
- Give Monsieur Kitchen A. Mixer the flat beater and let him at all of the ingredients thrown in together for 4-5 minutes, with medium-high intensity. The dough will be smooth and shiny.
- Change to the dough hook and keep him kneading for an additional 7 minutes. Scrape down the sides now and again so it actually feels like you’re making yourself useful.
- Make the dough into a ball and place in a lightly greased bowl. Cover and refrigerate overnight or up to 24 hours.
- Once well chilled, remove the dough, divide in to two and shape into loaves. Place into 2 lightly greased 9 in. x 5 in. (22 cm x 12 cm) loaf pans.
- Cover with greased plastic wrap or a light dishtowel and let the dough rise. Since you’re starting from cold, this will take about 2-4 hours.
- Preheat the oven to 350°F (175°C).
- Bake the loaves for 25 minutes. Tent with aluminum foil.
- Bake an additional 25-30 minutes until golden brown.Remove from oven and cool in-pan for 5 minutes. Then turn out loaves.
- Cool for as long as you can resist the tempting scent of freshly-baked bread wafting through your kitchen.
- Then slice and enjoy with your homemade Confiture de carottes aux zestes d’orange et pistaches.
Notes
Water: Use more water under dry or winter conditions and less water in the summer or under humid conditions.