Yukon Gold Potato Bread
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
cups bread or all-purpose flour
teaspoon active dry yeast
cup (about 1 1/2 medium) Yukon Gold potatoes, boiled and mashed
In the bowl of a stand mixer, combine all ingredients and mix until well combined, or until the dough begins to pull away from the sides of the bowl.
Pour dough on a lightly floured counter top and knead about 5-10 minutes, or until the dough is soft and smooth.
Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 hour.
Punch dough down and shape into an batard, or oval shape, pulling the sides down and under to tighten the top of the loaf. Place the dough in a greased 8 x 5-inch loaf pan, cover and let rise until doubled, about 1 hour.
Preheat oven to 375°F. Bake dough for about 30 minutes or until golden brown on the top. Allow to cool 10 minutes in loaf pan before removing from the pan and letting cool completely on a wire rack.
More About This Recipe
- If there is one thing I always need to have in my fridge, it's sandwich bread. We use sandwich bread in our home for nearly every meal -- for toast in the morning, grilled cheese in the afternoon and mini pizzas at night. Sometimes it serves as a dipper for soups; other times, as croutons. No matter how we use it, it's clear that sandwich bread is something of a necessity at meal time.As one who primarily bakes bread, I feel obligated to have homemade sandwich bread in our fridge at all times. I always feel a pang of guilt when I go to the grocery store and pick up a commercially-made sandwich loaf. It's not that they taste bad; I just know I could have made the same thing at home, for a lot cheaper and with minimal effort.It's been a process, trying to develop a sandwich loaf that I can keep making multiple times a week, but I think I've finally found the perfect recipe: Yukon Gold Potato Bread. What's so great about potato bread is how easy and inexpensive it is to make. But my favorite part about potato bread is how well it rises -- you don't have to know much about working with yeast for this loaf to double with ease. The literal height of potato bread makes it a perfect sandwich loaf (the taste is pretty good, too).I used Yukon Gold potatoes for this particular recipe, but any type of potato will do (for another version of potato bread, try my Sweet Potato Sage Bread). All you need to do is mix all the ingredients together, knead for a few minutes, let the dough double and then bake. It really is that easy. And it saves me from feeling pangs of guilt in the bread aisle.