Potato Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Potato ricer or sturdy masher
• •Stand mixer with dough hook (optional)
• •Instant-read thermometer
• •Wire cooling rack
• •Pastry brush

Instructions

1. 1

   Cook and rice the potato

   Place the cubed potato in a small saucepan and cover with cold water by two inches. Bring to a boil over high heat, then reduce to a simmer and cook until completely tender, about 15 minutes. A fork should slide through with zero resistance. Drain thoroughly and let the potato steam dry in the colander for a full minute. Pass through a ricer or mash until absolutely smooth. You need ¾ cup (180g) of mashed potato. Let it cool to lukewarm before proceeding.

   A ricer produces the smoothest result. Any lumps in your potato will show up as dense spots in your bread.
2. 2

   Combine wet ingredients

   In a large mixing bowl, whisk together the warm milk, mashed potato, softened butter, egg, and sugar until the mixture is smooth and the butter is mostly incorporated. Small flecks of butter are fine. The mixture should feel pleasantly warm against your wrist, around 100-110°F. If it's too hot, the yeast will die. Too cold and the yeast will sleep.

3. 3

   Build the dough

   Add the flour, yeast, and salt to the bowl. Stir with a wooden spoon or dough whisk until a shaggy mass forms and no dry flour remains. The dough will look rough and sticky. This is correct. Let it rest for 5 minutes. This brief rest, called autolyse, allows the flour to hydrate fully and makes kneading far easier.

4. 4

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead with the heel of your hand, pushing forward, folding back, rotating a quarter turn. Repeat for 8-10 minutes. The dough will transform from sticky and ragged to smooth and supple. It should spring back when poked and feel tacky but not stick aggressively to your palm. If using a stand mixer, knead with the dough hook on medium-low for 6-7 minutes.

   Resist adding too much flour. Potato dough is naturally softer than standard bread dough. A slightly tacky texture produces the tenderest crumb.
5. 5

   First rise

   Shape the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Set in a warm spot (75-80°F is ideal) until doubled in size, about 1 to 1½ hours. The dough is ready when you press two fingers into the surface and the indentation holds rather than springs back.

6. 6

   Shape the loaf

   Grease a 9x5-inch loaf pan. Turn the risen dough onto a lightly floured surface and press gently to deflate. Pat into a rough rectangle about 8 inches wide and 12 inches long. Starting from the short end, roll the dough into a tight cylinder, pinching the seam closed as you go. Place seam-side down in the prepared pan. The dough should fill about two-thirds of the pan.

7. 7

   Second rise

   Cover the pan loosely with greased plastic wrap. Let rise in a warm spot until the dough crowns about one inch above the rim of the pan, 45 minutes to 1 hour. The loaf should look puffy and hold an impression when gently touched. Preheat your oven to 375°F during the last 20 minutes of rising.

8. 8

   Apply egg wash and bake

   Gently brush the top of the risen loaf with the egg wash, covering the entire surface in one thin, even layer. This creates the golden shine. Place the pan on the center rack of your preheated oven. Bake for 30-35 minutes, rotating the pan halfway through. The loaf is done when it's deeply golden brown on top and registers 190°F on an instant-read thermometer inserted into the center.

9. 9

   Cool completely

   Remove from oven and let rest in the pan for 10 minutes. Run a butter knife around the edges to release, then turn the loaf out onto a wire rack. Let it cool completely, at least one hour, before slicing. I know this requires patience. But cutting into warm bread compresses the crumb and releases moisture that should stay locked inside. Wait. It's worth it.

   The loaf will make a hollow sound when you tap the bottom. That's another sign it's fully baked through.

Chef Tips

• •Russet potatoes contain more starch than waxy varieties, which translates directly to a softer crumb. Don't substitute Yukon Golds or red potatoes here.
• •Day-old mashed potatoes work perfectly. If using leftover potatoes made with butter and milk already, reduce the butter in the recipe by one tablespoon.
• •This bread makes the finest French toast you'll ever eat. The potato starch creates a custardy interior that regular bread can't match. Slice it thick, an inch at least.
• •Store at room temperature wrapped in a clean kitchen towel or paper bag for up to 5 days. The potato starch keeps it soft far longer than standard white bread.
• •For an even richer loaf, substitute an additional egg yolk for the whole egg. The extra fat creates almost brioche-like tenderness.

Advance Preparation

• •Mashed potatoes can be prepared up to 3 days ahead and refrigerated. Bring to room temperature before using.
• •Dough can be refrigerated after the first rise for up to 24 hours. Shape cold, then let come to room temperature during the second rise, about 2 hours.
• •Baked loaf freezes beautifully for up to 2 months. Wrap tightly in plastic, then foil. Thaw at room temperature for 3-4 hours.

Frequently Asked Questions

Nutrition Information

1 slice (about 55g)