Once upon a time, my mother had a friend with an amazing bread recipe. She shared this recipe with me and I wowed my family and friends with loaves upon loaves of fresh bread. My blog, at the time, was all about homeschooling, so I posted the recipe as a guest post over on a friend’s blog. Year after year, I went back to her site to get my recipe. I had printed it out once, but it was easier to simply Google the blog post than to dig through and find the printout.
Fast forward a couple years, while we packed up and moved and settled in to our new ‘wanna-be-a-homestead’. I Googled and Googled but her blog was gone! Completely GONE!
So I set out to find the printed copy. I dug through boxes. I flipped through cookbooks. It was no where to be found.
I called my mom. She didn’t have the recipe anymore. I called my friends and asked them if I had given them the recipe. They all said no, they just ate what I baked.
I was a sad breadless mommy.
Now, you might ask, “Why was this recipe so important? I’m sure you could Google ‘potato bread’ and find a good recipe.”
Well, yes, yes I could. But this recipe used an entire bag of bread flour. It made a LOT of bread at one time. It make loaves, buns, and rolls, all at one time and it could be frozen!
Wouldn’t you know, once I stopped searching for it, that silly stack of papers showed up, right under my nose! Not in any of my cookbooks mind you, but still, right under my nose.
I don’t have pictures anymore. I’ll try to come back and edit this to add them later.
This recipe states butter and milk, however, I am now allergic to any and all mammal and mammal by products. I’ll be subbing out plant based butter (Country Crock Plant Based Olive Oil Butter is my fav) and coconut milk (from the carton, not the can).
Potato Bread Recipe
- 1/4 cup butter, softened
- 2 Tablespoons yeast
- 1 Cup and 1 Tablespoon sugar (separated)
- 1 Cup warm water
- 3 Cups HOT water
- 1 Cup instant potato flakes
- 2 Tablespoons salt
- 1 Cup milk
- 1/2 cup oil
- 1 egg, beaten
- 5 lb bag of bread flour
- Large bowl to mix (capable of holding 8 cups of liquid)
- Even Larger bowl or clean dishpan for first rising of dough.
- Mix yeast, tablespoon of sugar, and cup of warm water in a bowl. Set this aside to proof. You should see bubbles after a few minutes. If you don’t, toss this and restart with fresh yeast.
- In a LARGE bowl, mix instant potato flakes, HOT water, salt, cup of sugar, milk, oil, and egg.
- Add yeast mixture.
- Add enough warm water to bring total liquid volume to roughly 8 cups. **The amount of water you add depends on how your yeast proofs. I typically end up adding about 2 cups of additional water. It’s best to start with less and add more if needed.**
- Slowly add in the 5 lb bag of bread flour. Your dough should end up sticky but not elastic.
- Move dough into a clean lightly oiled LARGER bowl or dishpan. Cover and let rise 1 hour.
- Punch down and separate into loaves, rolls, buns, etc. Place dough into loaf pans, pie pans, etc that have been generously greased with softened butter.
- once formed, dough can be frozen and later defrosted, left to rise, and baked.
- You can get several loaves and several pie plate sized tins of rolls out of one recipe.
- If not freezing, let dough rise again until doubled, roughly one hour, covered.
- Loaves should be baked at 350* until golden brown. Rolls should be baked at 450*. Time required will vary based on size of loaf, altitude, and weather.
I love to melt a little honey butter over my loaves just before they are finished to give it an extra golden glow and a pinch of sweetness!
Enjoy and if you make some, please share your pictures with me!