THE Best Potato Bread recipe from The Goldilocks Kitchen is easy, versatile, and tastes like a little slice of Heaven.
I’ve worked and re-worked this blog post to make this recipe for homemade potato bread the easiest, fastest, and best-tasting bread there is. So light and fluffy! There really is nothing that can beat the delicious taste and aroma of fresh, homemade bread. The Best Potato Bread Recipe can be made into three loaves of bread OR approximately three dozen dinner rolls. You’ll love baking this recipe and sharing it with friends and family. And get some practice in the fine art of baking bread too. So tie on your apron and let’s get started!
Helpful tips when making The Best Potato Bread (or any other homemade bread).
The Best Potato bread is so delicious because the potato itself lends additional moisture to the bread, giving it an extra softness. In this recipe, you can use instant mashed potato or leftover mashed or baked potatoes. (Just don’t use mashed potato with strong flavors in it like bacon or garlic.)
The first thing I would recommend you do is purchase an instant-read food thermometer if you don’t already have one. This tool is really essential to anyone who has a desire to become a good cook. It will seriously save your life! (Plus countless recipes too.)
For this recipe, you will need Instant or Rapid Rise Yeast. It has gone through a process that makes it work three times as fast as traditional yeast, but you must use it properly to get these kinds of results! Rapid rise yeast is to be added to your DRY ingredients first. Then combine the dry ingredients (flour, salt, yeast) with liquids that are between 120°F to 130°F to make your dough. The dough and bowl it’s in should feel warm to the touch. You’ll have delicious bread or dinner rolls in no time if you use the yeast properly. Honestly, I don’t know why anyone would use anything other than this type of yeast for bread unless you enjoy dedicating an entire day of your life to baking a couple of loaves of bread.
Once your dough is made there’s a technique you’ll need to learn to properly place the dough into the bread pan. Divide the dough into three equally-sized sections by eyeballing it or using a kitchen scale. Then, using your hands and fingers, gently pull and push the dough into a rectangular shape that’s about as wide as your loaf pan. Now roll the dough out so it’s about 1/2 to 1/4 inch thick, doing your best to maintain the width of the rectangle.
Then gently roll it from one short end to the other, as shown below. Turn the dough up and pinch shut the seams on the bottom and sides. Place the rolled dough seam side down in a greased loaf pan, pressing it gently so the dough touches all sides. Repeat with the remaining portions. I put the loaf pans in a warm oven to rise, loosely covering them with plastic wrap to keep them from drying out. Don’t use a towel. I know that’s the way grandma used to do it, but that’s because grandma didn’t have plastic wrap!
Allow the bread to rise in the oven until the bread dough is an inch above the rim of the loaf pan; at this point remove them and heat your oven to 350° F. Remove the plastic wrap right before you place the bread into the oven to bake. The Best Potato Bread is done when the internal temperature reaches 190° F. Once again our handy instant-read thermometer is a lifesaver. Insert it just above the rim of the loaf pan down towards the center of the bread to take a reading.
Once done, allow the loaves to cool in the bread pans for 5 minutes before dumping them out onto a cooling rack to cool on their sides. I like to get out my pastry brush and glaze the top of the loaves with melted salted butter while they’re still warm. This makes the crust even softer and will prevent it from drying out. Plus it adds additional flavor to your bread.
The Best Potato Bread Dinner Rolls
After dividing the dough into three equal parts, roll each portion out into a giant circle (like a pizza) one at a time. Slice the dough just like a pizza with a pizza cutter ( I make my slices a little thin to get more rolls). Roll each “slice” of dough from the outside into the middle and place on a non-stick baking sheet, spaced 2 inches apart. When the baking sheet is full, cover loosely with plastic wrap and place in a warm oven to double in size. Remove from the oven; heat oven to 350° F. Remove the plastic wrap and bake two sheets at a time for about 10-15 minutes or until golden brown on top, rotating halfway through baking time to help them bake evenly.
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