Potato Bread

My Unexpected Love Affair with Potato Bread

Honestly, I never thought I'd be writing a blog post about bread. I'm more of a "throw-together-a-salad-and-call-it-dinner" kind of woman. My kitchen skills usually involve minimal effort and maximum deliciousness (or at least, that's the goal!). But something about the promise of a perfectly soft, fluffy potato bread, a loaf so good it could elevate even the simplest of sandwiches, sparked a curiosity in me I couldn't ignore.

The journey began, as many culinary adventures do, with a simple craving. I was tired of store-bought bread – that sad, slightly stale, mass-produced stuff that just doesn't quite cut it. I craved something homemade, something warm, something with that irresistible yeasty aroma that fills the kitchen with pure comfort. And then I stumbled upon this recipe for potato bread. The description alone – "a beautiful soft loaf with a loose crumb" – was enough to seal the deal.

Now, I'm not going to lie; I’m a firm believer in the "easier, the better" philosophy of cooking. The thought of kneading dough, letting it rise, and generally fussing around in the kitchen for an extended period is usually enough to send me running for takeout. But something about this potato bread recipe felt different. Maybe it was the promise of using leftover mashed potatoes (a genius idea, by the way!), or the simplicity of the ingredients. Whatever it was, I dove in headfirst.

The process was surprisingly therapeutic. The rhythmic kneading, the gentle rise of the dough, the anticipation building with each passing minute… it was a meditative experience I hadn't expected. And the aroma! Oh, the aroma! The entire house filled with the warm, comforting scent of baking bread, a scent that somehow managed to erase the stresses of the day and replace them with a feeling of calm and contentment.

The final result? A loaf of bread that exceeded all expectations. It was soft, yes, but also sturdy enough for sandwiches. The crumb was fluffy, the crust was golden brown, and the overall flavor was simply delightful. It was everything I had hoped for and more. I’ve since made this bread several times, each time discovering new and creative ways to enjoy it. It's perfect toasted with butter and jam, alongside a hearty soup, or as the base for a gourmet sandwich.

What started as a simple craving has turned into a newfound passion. I've learned that baking bread isn't just about the delicious end result; it's about the process, the satisfaction of creating something beautiful and delicious with your own two hands. And for a woman who usually prefers speed and convenience, that's a pretty amazing discovery.

So, if you're looking for a rewarding culinary project that will fill your kitchen with warmth and your heart with joy, give this potato bread recipe a try. You might just surprise yourself. Trust me, even a kitchen novice like me can master it. And the best part? You’ll have the most incredible, homemade bread to show for your efforts—a perfect accompaniment to any meal, any time of day.

Step-by-step

• You can use leftover mashed potatoes. If you make them from scratch, use no milk or butter and reserve 3/4 cup water.
• Mix all ingredients except for 1 cup of the flour in the bowl of a stand mixer. Shouldn't have to tell you this but put the dry ingredients in first and mix them. Then add your liquids.
• Knead in the mixer for 5 minutes.
• Let rest.
• Knead again, ensuring all liquid and flour is combined. Knead until dough mass cleans sides of bowl.
• Rest.
• Remove dough mass from mixer bowl. Knead by hand a few times to get the dough malleable.
• Divide into two equal pieces.
• Using a batard (French for rolling pin) roll out the dough to slightly less than an inch thick in a rectangle with a width equal to the width of your loaf pans. The roll it lengthwise and drop it, seam-side down, into your loaf pan. (Use this trick whenever you make bread in loaves.)
• Repeat with the other half of the dough.
• Let rise, covered with a wet towel (not terry cloth, please) or oiled wax paper until dough has risen 1 inch above loaf pan.
• Bake at 350 for 35-40 minutes.