Potato Bread Recipe Recipe

Name: Potato Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. all-purpose flour; 2/3 c. mashed boiled potato at room temperature; 2 tbsp. sugar; 1 1/2 teaspoon salt; 1 pkg. Fleischmann's Rapid Rise Yeast; 3/4 c. lowfat milk; 1/4 c. water; 2 tbsp. butter; 1 egg white; 1 tbsp. cool water; Corn meal

Servings: persons

3 1/2 c. all-purpose flour
2/3 c. mashed boiled potato at room temperature
2 tbsp. sugar
1 1/2 teaspoon salt
1 pkg. Fleischmann's Rapid Rise Yeast
3/4 c. lowfat milk
1/4 c. water
2 tbsp. butter
1 egg white
1 tbsp. cool water
Corn meal

1
Set aside 1 c. flour.
2
In large bowl; mix remaining flour, mashed potato, sugar, salt, and yeast.
3
In saucepan, over low heat, heat lowfat milk, water, and butter till warm to touch (125 to 130 degrees); stir into dry mix.
4
Fold in only sufficient reserved flour to make soft dough.
5
On lightly floured surface, knead 4 min.
6
Roll dough as for jelly roll.
7
Seal seam and end.
8
Place on greased baking sheet sprinkled with corn meal; cover.
9
Let rise.
10
Cut 3 slashes on top of loaf.
11
Beat egg white and cool water.
12
Brush on loaf.
13
Sprinkle with corn meal.
14
Bake at 400 degrees for 25 min.
15
Cold on wire rack.

938

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 c. all-purpose flour, 2/3 c. mashed boiled potato at room temperature, 2 tbsp. sugar, 1 1/2 teaspoon salt, and more.

Yes, Potato Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Bread Recipe

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