Sugar-Free Old Tyme Potato Bread
Discover the wholesome comfort of homemade "Sugar-Free Old Tyme Potato Bread," a rustic loaf brimming with soft, pillowy texture and rich flavor, thanks to the incorporation of creamy mashed russet potatoes. This recipe is entirely sugar-free, relying on natural ingredients to achieve its tender crumb and golden crust. The dough, enriched with milk, butter, and an egg, is easy to work with whether you're kneading by hand or using a stand mixer. Perfect for sandwiches, toast, or as a side to soups, this bread boasts all the hearty goodness of traditional techniques, including a double rise for optimal fluffiness. It's a nostalgic nod to classic baking, made simple for modern kitchens.
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Ingredients
- 1 large Russet potatoes
- 1 cup Water
- 4.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoons Salt
- 1 large Egg
- 3 tablespoons Unsalted butter
- 0.5 cup Milk
Directions
Step 1
Peel and cube the large russet potato. Place it in a pot and cover with water. Bring to a boil and cook until the potato is tender, about 10-15 minutes.
Step 2
Drain the potato, reserving 1 cup of the cooking water. Mash the potato well and let it cool slightly.
Step 3
In a large mixing bowl, combine 4.5 cups of all-purpose flour, 2.25 teaspoons of instant yeast, and 1 teaspoon of salt. Stir these dry ingredients together.
Step 4
Add the mashed potato and 1 large egg to the flour mixture.
Step 5
Melt 3 tablespoons of unsalted butter and add it to the flour mixture along with 0.5 cups of milk and the reserved 1 cup of potato cooking water. The mixture should be warm, not hot, to avoid killing the yeast.
Step 6
Beat the mixture until it is well combined using a stand mixer fitted with a dough hook, or knead by hand on a floured surface for about 10 minutes until the dough is smooth and elastic.
Step 7
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
Step 8
Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a loaf and place it in a lightly greased 9x5-inch loaf pan.
Step 9
Cover the loaf with a towel and let it rise again until nearly doubled, about 30-45 minutes.
Step 10
Preheat your oven to 375°F (190°C) towards the end of the second rise.
Step 11
Bake the bread in the preheated oven for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (1313g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2745.9 |
| Total Fat 52.0g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 323.5mg | 0% |
| Sodium 2582.2mg | 0% |
| Total Carbohydrate 487.4g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 10.7g | |
| Protein 78.4g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 323.2mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 2608.1mg | 0% |
Source of Calories