Refrigerator Potato Bread – a delicious recipe with yeast, sugar, warm water, warm milk, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water. Let set about 5 minutes, then add warm milk or potato water, butter, 1/2 cup sugar, salt and eggs to yeast mixture.
2
Stir to blend.
3
Add mashed potatoes; stir well.
4
Add flour, 1 cup at a time, beating well after each addition, to make a stiff dough. (You may not need the full 6 cups of flour.)
5
Turn dough out onto a floured surface; knead 10 to 12 minutes, or until dough is smooth and shows great elasticity.
6
Shape into ball.
7
Oil a large mixing bowl; place dough in it.
8
Turn dough to coat all sides. Cover tightly; place in refrigerator overnight to rise (can be left chilling for 16 to 18 hours).
1883
kcal
Calories
43
g
Fat
311
g
Carbs
56
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. yeast, 1/2 c. plus 1 Tbsp. sugar, 1/2 c. warm water, 1 c. warm milk or potato water (water in which potatoes have cooked; I use potato water), and more.
Yes, Refrigerator Potato Bread 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.
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