Potato Bread – Idaho

Fall is finally upon us here in the Midwest. Hooray, time to fire up the oven and get to baking again. We’ve always loved the soft texture of potato bread that comes from the grocery store, so we

Potato Bread - Idaho

decided to try our hand at recreating it at home. Oh my, this was a winner! If you have leftover mashed potatoes, they will work just as well as freshly prepared, you’ll need about one cup. We tried rising this dough overnight in the fridge and it worked wonderfully. Keep this recipe in mind the next time you have overnight guests and want to have fresh bread in the morning.

Don’t feel bad about loving potatoes. Idaho surely doesn’t. The Gem State leads the states in potato production, with 13 billion pounds harvested in 2014. Potatoes are actually high in potassium and Vitamin C — providing almost half the recommended daily value.

Potato Bread - Idaho

Craters of the Moon National Monument and Preserve is located in Arco, Idaho and is an example of relatively recent volcanic activity. The preserve has three major lava fields, five lava tube caves and over 25 volcanic cones. Hiking, camping and cave exploring await.

Potato Bread

  • Servings: 2 loaves
  • Difficulty: moderate
  • Print

Ingredients

  • 1 medium Idaho baking potato
  • 1/2 cup reserved cooking liquid from making potato
  • 1 cup warm milk
  • 1 1/2 tablespoons Crisco
  • 1 ½ tablespoons butter
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 package yeast
  • 1/3 cup warm water
  • 5 cups bread flour
  • Cooking spray

Instructions

Peel potato and cut into large pieces. Place into a medium pot of water and bring to a boil. When potato is soft, drain, reserving cooking liquid. Press cooked potato through a ricer. Add warm milk, ½ cup of reserved cooking liquid, Crisco, butter, salt and sugar. Set aside until cool.

In the stand mixer bowl, combine yeast and 1/3 cup warm water. Let stand a few minutes until mixture bubbles. Add the cooled potato mixture. Add flour. Mix with dough hook on slow speed, about 6 minutes. The dough will be very sticky. Transfer to a large bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm place for about 40 minutes (Alternatively, you can place in refrigerator and let rise overnight).

When ready to bake, punch dough down and knead 2 or 3 minutes. Divide dough in two equal parts and place in buttered rectangular bread pans. Let rise again for one hour or until doubled in size. Bake at 350 degrees for approximately 30 minutes or until golden brown.

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6 thoughts on “Potato Bread – Idaho”

  1. Hey Kat! Love all your miscellaneous Idaho facts!! and also having hot bread for guests in the morning is awesome! Next time our kids come down I should try this. Do you think I could cheat and just microwave the potato?? Such a useful recipe– thanks friend! xox

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