Personally, I feel there are few things in life (well at least my life anyway) more delightful than eating a warm potato roll with melty salted butter stuffed inside or a crunchy-soft potato bread grilled cheese sandwich with hot tomato soup. Comfort food at its finest.
I found some great information about potato bread when researching this article and I’d love to share it with you!
Is potato bread good for you?
The rich taste and soft texture of potato bread is frankly awesome. You may be surprised to learn, however, there are more benefits than just flavor when you add some mashed potato to your bread dough. So is potato bread good for you?
It depends: adding potatoes to bread dough increases the potassium, fiber, folate, and vitamin E, along with smaller amounts of zinc, iron, calcium, and magnesium compared to regular white bread. However, potato bread is often made with a lot of butter, sugar, and milk.
So if you’re on a limited-calorie diet, or trying to avoid carbs, eating this bread will likely not fit in with your diet. However, if you’re looking to simply increase your vitamin, mineral, and fiber consumption, potato bread is an excellent way to sneak in more of these healthy micronutrients.
Why does potato improve the flavor, moisture, and texture of dough?
Scientific studies have shown that adding potato to bread dough also gives extra moisture, a softer texture, and faster dough fermentation, creating more deeply flavored bread.
Dr. Al Bushway, professor of food science at the University of Maine, explains:
Potatoes contain more starch than wheat since starch traps moisture during baking, this creates a moister dough. Potatoes also contain less protein than flour. This results in less gluten being formed in the dough, which in turn produces a softer, more tender product. Finally, potatoes add another dimension of flavor in two ways; the free sugars in the potatoes cuase faster fermentation, resulting in a more complex flavor in a shorter amount of time, and the sugars that are not consumed by the yeast in the fermentation process add sweetness to the final dough.Baking Illustrated 2004, p. 164
I have used mashed potatoes in all of my sandwich bread recipes for years because I just liked the flavor; it’s amazing that just adding a little mashed potato to my homemade bread has so many other benefits as well!
Using instant potatoes in your bread
Using dehydrated potato pearls or potato flakes is an excellent way to save a whole lot of time when making potato bread. If you happen to have leftover mashed potatoes, you can definitely swap them out for instant potatoes. Surprisingly, I notice my potato bread tastes just the tiniest bit better when using instant potatoes!
The recipe below has been cherished by my family for several generations. My father and his brothers and sisters have spent their entire lives eating these delightful potato rolls sprinkled with sugar for every special occasion. The recipe probably came from their time in either Minnesota or Ohio.
We’re not really sure where the recipe below originated, but I have seen several other similar recipes online labeled as ‘Amish’. Well, wherever it came from, kudos to the person who first added some mashed potato to their bread dough. Generations after you are sincerely thankful for your discovery :0)
I hope you find joy in making this recipe and please give me a shoutout if you post a pic of the recipe on social! Follow me on Instagram @TheGoldilocksKitchen, Facebook page The Goldilocks Kitchen, or Pinterest @GoldilocksKitch. Don’t forget to rate the recipe and leave a comment- I want to hear your feedback! (This is a blog after all and that’s the whole point right?!)
Important info regarding RapidRise yeast
RapidRise yeast is specially formulated to activate with water that is between 120 to 130 degrees Fahrenheit; temperatures that will kill regular active dry yeast.
To avoid problems, I always recommend that you use a good food thermometer to accurately measure the temperature of your food. I love my Thermopop from ThermoWorks, it’s a highly accurate, high-quality product at a fantastically affordable price. To me, owning a food thermometer is as essential as owning a frying pan. You can’t be a great cook/baker without one!Print