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Zadi's Potato Bread

Zadi's Potato Bread

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h 30 m
Zadi

Zadi

This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
  2. Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
  3. Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
  4. Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
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Reviews

Sarah Jo
21

Sarah Jo

9/21/2011

I made a half recipe of this and I used my Kitchen Aid to make these rolls. I only made one change and that was using two packets of yeast instead of one for a double recipe. I proofed my yeast in the warm water with the sugar in my mixer bowl for ten minutes, then added the butter and all the dry ingredients. The amount of flour called for was perfect, there was no need to add more to get it to form a ball. I kneaded the dough with my dough hook for five minutes, then set it to rise in a greased bowl on a warm heating pad for an hour. I then formed my rolls using a 1/3 cup dry measuring cup (this dough really rose!) and I plopped the rolls in greased muffin tins (I got exactly 12) and covered them with saran wrap and let them rise again on the warm heating pad for another 30 minutes. I baked them at 400* for 12 minutes, then brushed them with vegetable oil right out of the oven (makes for soft tops). This was a decent roll recipe but I think it needs a little more butter or an egg. The potato flavor was nice, but there really wasn't much flavor aside from that. I'm glad I thought to double the yeast. I don't think they'd come out as good and fluffy if I hadn't. Still, it was a great dough to work with. I'd make this again, with my small changes and the addition of an egg or extra butter.

R. Allan
7

R. Allan

6/15/2009

This is a very tasty and fluffy bread. Instead of using buttermilk, I used milk and it worked out just as well.

Holli
6

Holli

12/5/2011

I've made this twice, the first time exactly as the recipe reads. It was really good (worth 4 stars). I prefer my bread to be slightly saltier and a bit richer. So, I tweaked it just a tad and it's the best bread I've ever eaten in my entire life. And, I've eaten bread from a French bakery, in France, right as it came out of the oven. This is how good this is. Changes I made: 1. I used the water from boiling potatoes instead of plain water. 2. I increased the amount of sugar, salt, and butter called for in the recipe. Thus, for a half recipe, I used 1/4 cup sugar, 1 Tbsp salt, and 1/3 cup butter. 3. I used freshly ground Spelt flour for just over half the flour called for. I know it might seem like I changed the recipe a lot, but it really was just some personal preference changes. The mother recipe is the best base recipe ever because it has all the crucial major elements that make the character of the bread. Thank you, Zadi, for this recipe!!

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