- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 700 kcal
Quick summary
“Potato bread unites the natural moisture of the tuber with a soft and light kneaded dough, ideal for breakfast. The addition of boiled potato reduces dryness and maintains the fluffy texture for several days.”
What you need to know
- The cooked and mashed potato provides moisture retention to the dough, prolonging the freshness of the crumb.
- The prior activation of the dry yeast with warm milk and sugar ensures correct growth.
- The melted butter added during kneading softens the gluten chains, resulting in a golden and soft crust.
Ingredients
Main
- 500g boiled and mashed potatoes
- 500g all-purpose flour
- 10g of salt
- 10g of sugar
- 10g of dry yeast
- 200ml of warm milk
- 50g melted butter
- 1 egg (for brushing)
Instructions
Principal
- In a bowl, mix the mashed potatoes, warm milk, and sugar.
- Add the dry yeast and let it rest for 10 minutes until foamy.
- Incorporate the wheat flour and salt, mixing well until a homogeneous dough is formed.
- Add the melted butter and knead the dough for about 10 minutes.
- Let the dough rest in a warm place, covered with a cloth, for approximately 1 hour, or until it doubles in volume.
- After rising, shape dough and place in greased loaf pan.
- Let it rest for another 30 minutes.
- Preheat the oven to 180°C and brush the bread with the beaten egg.
- Bake for about 35-40 minutes, or until golden.
- Remove from the oven and let cool before slicing.
Chef's tips
- Mash the potatoes while still hot and let them cool down before mixing with the yeast so as not to burn the yeast.
- Add the flour gradually during kneading so as not to weigh down the dough with excess wheat.
- Brush the egg carefully so as not to deflate the bread after the second fermentation in the pan.
Variations
- Shape the dough into 60g balls and fill with cubes of minas padrão cheese or culinary requeijão.
- Add 1 tablespoon of oregano or chopped rosemary directly into the dough during kneading.
- Sprinkle sesame seeds or grated parmesan cheese over the beaten egg before baking.
Substitutions
- The butter can be swapped for 50g of margarine with 80% lipids or 45ml of vegetable oil.
- Warm cow's milk can be replaced by 200ml of oat milk or warm water.
- The potato can be swapped for sweet potato or arracacha in the same 500g proportion.
How to store
Wait for the bread to cool completely on a wire rack before packaging. Store in a closed plastic bag or airtight container at room temperature for up to 4 days. On hot days, keep in the refrigerator for up to 6 days.
Can it be frozen?
It can be frozen whole or already sliced after cooling completely. Wrap in plastic wrap and aluminum foil, keeping in the freezer for up to 90 days. Defrost the slices directly in the toaster or in the oven at 160°C.
What to serve with
Serve the bread warm accompanied by salted butter, creamy requeijão, or artisanal jams. Accompanies fresh brewed coffee, cappuccino with cinnamon, or cups of very hot black tea.
Frequently asked questions
How to know if the warm milk is at the correct temperature for the yeast?
The milk should be warm to the touch, around 36°C to 38°C; if it is too hot, it will kill the yeast and the dough will not rise.
Why did the potato bread become heavy and dense?
This happens due to excess flour added beyond the 500g, very moist potatoes, or insufficient fermentation time.
How to prevent the bread crust from burning before baking inside?
Keep the oven at 180°C; if the surface browns before 25 minutes, cover loosely with aluminum foil until the time is up.
Can I use fresh yeast in this recipe?
Yes, replace the 10g of dry biological yeast with 30g of fresh yeast, dissolving it directly in the warm milk with the sugar.
