Potato Egg Bread
February 04, 2016
"I'm sharing what I think is THE Best potato-egg bread recipe, So light and fluffy~ and easy, explained step by step so you can't go wrong! You’ll love baking and eating this bread! Makes 2 loaves"
- Serving Size: 1 (54.1 g)
- Calories 159.6
- Total Fat - 5.7 g
- Saturated Fat - 3.1 g
- Cholesterol - 31.6 mg
- Sodium - 166.7 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 2.9 g
- Sugars - 5.2 g
- Protein - 4.5 g
- Calcium - 20.1 mg
- Iron - 1.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Begin by turning your oven to the warm setting and move an oven rack to the center position. In the bowl of a stand mixer fitted with the paddle attachment, mix the mashed potatoes, eggs and butter. Next, Mix in the sugar and milk until fully incorporated.
Pour the mixture into a microwaves safe mixing bowl.Carefully warm the mixture to about 120 degrees starting with one minute, then 30 second increments using a food thermometer. Pour the heated mixture back into the stand mixer bowl.
In a separate clean mixing bowl, whisk 4 cups of flour with the salt, yeast and dough enhancer (if using).
Switch out the paddle of your stand mixer and replace with the dough hook. On low speed (2), slowly add the flour mixture until the dough comes together around the hook. Slowly add the rest of the flour while the machine is running. Knead the dough for about 5 minutes. If the dough isn't coming together around the hook (too sticky), then add a tablespoon more flour. Continue to let the machine kneed the dough for about 4 more minutes, adding more flour a tablespoon at a time if needed, until the dough no longer sticks. The dough should knead for about 8 to 10 minutes total. With the machine off and unplugged, gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done. If it sticks to your finger, add another tablespoon to ¼ cup flour and knead for another 1 to 2 minutes, until the dough firms up and isn't sticky.
Remove the mixing bowl from the mixer and pull the dough hook out. Cover the bowl with plastic wrap to let the dough rest for 10 minutes. This would be a good time to lightly grease/spray your loaf pans. Turn OFF the warm oven. (You just want the residual heat to raise the dough.)
Dump out the dough onto a lightly floured surface. Knead by hand for a few seconds until it comes together into a nice sort of 'ball'. With a sharp knife or a bench scraper, divide the dough into two even halves. Cover one piece with plastic wrap. Roll the other piece of dough into a long rectangle about 1 inch thick. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in a lightly greased bread/loaf pan. Gently press the dough down enough that it touches the sides of the loaf pan.
Cover lightly (aka don't pull tight the edges) with plastic wrap that has been sprayed with cooking spray. Repeat for the other loaf and place pans in the warm oven to rise 45 minutes. You're ready to bake it when the dough has risen about 1 inch above the rim.
Gently remove the loaf pans from the oven, placing them somewhere draft free. SLOWLY remove the plastic wrap. Heat your oven to 350 degrees. Bake the loaves on the middle rack for 35 to 40 minutes, or until internal temp reaches 190 degrees. Remove and gently dump out onto a wire rack (then glaze if desired, see below).
Slice and serve, or wrap tightly with plastic wrap and additionally in tin foil to store in the freezer.
FOR BUTTER GLAZING - OPTIONAL
As soon as the breads come out of the oven glaze the crust (just tops or all over whatever you wish) with melted butter.
Cool loaves on their sides for approximately 1 hour.
Tips & Variations
- 2 bread/loaf pans