Zadi's Potato Bread

Zadi's Potato Bread

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

2 h 30 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • Now available on the market are flavored instant mashed potato flakes including four-cheese, Southwestern, extra-butter and so many other flavors. There is a garlic mashed potato which REALLY tastes great if you are making an Italian type of dinner. However, I add three cloves or 1 teaspoon of minced garlic to add more of a kick.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I made this recipe and found the bread very heavy and it did not raise high like a normal bread I followed the recipe like written help me understand the problem

Most helpful
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Least positive
Newest

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 ...

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

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...

I made this recipe and found the bread very heavy and it did not raise high like a normal bread I followed the recipe like written help me understand the problem

I halved this recipe and made 12 large rolls. I replaced 1/2 cup water with 1/2 cup yogurt instead of buttermilk powder and it turned out to be one of the best breads I've ever made.

I didn't have buttermilk powder, so did 3 cups water + 1 cup milk soured with 1 Tbsp vinegar. I mixed everything by hand in a bowl (no aids in my kitchen unfortunately) and there was no way...

easy to make did not last long in the house great taste

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