Breads · From the kitchen notebook
Soft Potato Sandwich Bread
Two tender loaves made with mashed potato and reserved potato cooking water.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Peel the potato and cut into ½-inch slices. Cover with water in a pot and boil until fork-tender, about 10 minutes. Reserve 1 cup of the cooking water and let it cool to 110–115°F. Mash the potato until smooth and let it cool to room temperature.
- 02
Combine the warm milk, reserved potato water, sugar, and yeast in a large mixing bowl. Let sit for about 5 minutes, until frothy.
- 03
Add the mashed potato, softened butter, salt, and flour. Mix into a shaggy dough, then knead on a floured surface for about 10 minutes, until smooth and elastic.
- 04
Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- 05
Punch down and divide into two equal portions. Shape into loaves and place in greased 9×5-inch loaf pans.
- 06
Cover and let rise for about 30–45 minutes, until the dough crowns about 1 inch above the rims.
- 07
Preheat the oven to 375°F (190°C). Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- 08
Remove from the pans and cool on wire racks before slicing.
That’s a good thing made.
Enjoy every bite.