fine dining experience

Homemade Potato Bread

This tender, springy, and slightly sweet potato bread is here to make your dream peanut butter & jelly come to life. (Or your dream croque madame... or your dream grilled cheese... the point is it's the best for sandwiches.) Adapted from Makinze's fluffy potato rolls, you really can't go wrong with this crowd-pleasing classic.

Ingredients

  • 1 1/4 lukewarm water (or reserved potato boiling water)
  • 2 tbsp. plus 1 tsp. granulated sugar, divided
  • 1 (.25-oz.) packet active dry yeast 
  • 5 c. all-purpose flour
  • 1 c. boiled, mashed potato (from about 1 large russet potato)
  • 2 tsp. kosher salt
  • 6 tbsp. butter, softened, plus more for pans
  • Cooking spray or extra-virgin olive oil
  • 2 tbsp. melted butter
  • Flaky sea salt (optional)

Directions

  1. Step 1In a glass measuring cup or small bowl, combine lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 10 minutes. Stir yeast into water.
  2. Step 2If using a stand mixer: Attach the dough hook. Add flour, remaining 2 tablespoons sugar, and salt to the stand mixer bowl. Mix on medium speed until just combined. Stop the mixer, then add yeast mixture and potatoes and mix on medium speed until just combined. With the mixer running, add softened butter 1 tablespoon at a time until fully incorporated. Continue mixing until a smooth dough forms, about 5 minutes.
  3. Step 3If mixing by hand: In a large bowl, whisk flour, remaining 2 tablespoons sugar, and salt. Using clean hands, gradually mix in yeast mixture (it will be dry and crumbly at this point), then add in potatoes and mix thoroughly until no dry spots remain. Knead in softened butter 1 tablespoon at a time until fully incorporated, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more.
  4. Step 4Grease a large bowl with cooking spray or olive oil and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour. Meanwhile, butter the insides of two 8”-x-4” loaf pans.
  5. Step 5Lightly flour a clean surface, and then make a fist with your hand and gently push into the center of the risen dough. Turn dough out onto the surface, knead a couple times, then shape into a ball. Cut the dough in half with a knife or bench scraper. Place each half cut-side down inside prepared loaf pans. Cover again and let rise 45 minutes more. (The dough should have risen past the rim of the loaf pan at this point.) Preheat oven to 400° about 30 minutes into the 45-minute rise.
  6. Step 6Brush tops of loaves with half the melted butter and bake on the middle rack until golden, about 30 minutes. (You can also use an instant read thermometer to check doneness; the center of the loaf should reach 190°.)
  7. Step 7Optional: Carefully remove the hot loaves from baking pans and place on a sheet tray. Return to oven and bake 5 minutes more; this will firm up the outer crust.
  8. Step 8Brush baked loaves with remaining melted butter and sprinkle with flaky sea salt if desired. Let cool completely before slicing.