Mom's Crusty White Potato Bread
Indulge in the comforting nostalgia of *Mom's Crusty White Potato Bread*, a homemade classic that combines russet potatoes with airy, golden perfection. This unique recipe takes advantage of mashed potatoes and their starchy cooking water to create a soft, tender crumb contrasted by a delightfully crusty exterior. Infused with the rich flavors of melted butter and just a hint of sweetness, this bread is perfect for sandwiches, hearty soups, or simply slathered with your favorite spread. With simple, step-by-step instructions, you'll transform pantry staples into two generously-sized loaves that rise to bakery-level excellence—perfect for sharing or storing. Whether you're a seasoned baker or just starting out, this potato bread recipe is an irresistible way to add warmth to your kitchen. Keywords: potato bread recipe, crusty bread, homemade bread, mashed potato bread, easy loaf bread.
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Ingredients
- 2 cups Russet potatoes (peeled and diced)
- 4 cups Water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 3 tablespoons Unsalted butter (melted)
- 6 cups All-purpose flour
- 1 tablespoon Olive oil (for greasing the bowl)
Directions
Step 1
Place the diced potatoes in a medium saucepan. Add 4 cups of water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-12 minutes.
Step 2
Drain the potatoes, but reserve 1.5 cups of the cooking water. Mash the potatoes until smooth and set aside to cool slightly.
Step 3
In a large mixing bowl, combine the reserved warm potato water (approx. 105-110°F) with the active dry yeast and granulated sugar. Stir gently and let sit for 5 minutes, or until the mixture becomes frothy.
Step 4
Add the mashed potatoes, salt, melted butter, and 3 cups of all-purpose flour to the yeast mixture. Stir until well combined.
Step 5
Gradually add the remaining 3 cups of flour, 1 cup at a time, mixing well after each addition. When the dough becomes too thick to stir, transfer it to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Step 6
Grease a large bowl with olive oil. Place the dough ball in the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Step 7
Punch down the dough to release any air. Divide it into two equal portions and shape each portion into a loaf. Place the loaves into two lightly greased 9x5-inch loaf pans.
Step 8
Cover the pans with the kitchen towel and let rise for another 30 minutes, or until the dough has risen just above the top of the pans.
Step 9
Preheat your oven to 375°F (190°C). Bake the loaves for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Step 10
Remove the loaves from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack. Allow to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (2256.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3507.3 |
| Total Fat 55.7g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 93mg | 0% |
| Sodium 4783.2mg | 0% |
| Total Carbohydrate 659.7g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 30.4g | |
| Protein 86.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.0mg | 0% |
| Iron 36.3mg | 0% |
| Potassium 2891.9mg | 0% |
Source of Calories