Potato Bread

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

45m - 48m

Yield:

2 standard size loaves

Plan for:

2+ hours proofing time

Potato Bread is higher in potassium, fiber, folate, magnesium, iron, and vitamin E than store-bought white bread, and easier to make than you might think. Chef Eddy's Potato Bread is light and airy, with a spongy texture making it perfect for toasting, sandwiches, and thick-sliced French toast. The tiny air pockets allow your peanut butter, cheese, egg custard or even guacamole to sink in and really grab onto the slice. While mass-produced (as well as professional bakers) often use potato flour in addition to wheat flour, Chef Eddy prefers potato flakes as they are easier to find in the grocery store and the outcome is just as tasty.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups water, about 70°F
2 tablespoons instant yeast
1 cup potato flakes
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
6 cups all-purpose flour*
1 tablespoon salt
1/4 cup olive oil or melted butter
2 tablespoons chopped rosemary (optional)
2 tablespoons butter to butter pans
1 egg for brushing loaves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a mixing bowl of a stand mixer, using a handheld whisk, combine water with yeast. Add potato flakes and sugar and whisk to combine. Mixture will appear rather dry.
Remove whisk and fit bowl in machine with hook attachment. Add eggs, flour, salt, and oil or butter. (Rosemary is added later.)
Mix on low speed and increase to medium once ingredients are combined. Mix until dough becomes elastic and pulls away from sides of bowl, about 5 minutes. If using rosemary, add it now. Dough cannot exceed 82°F or it will become sticky and impossible to handle.
Remove from machine and keep covered with plastic until nearly doubled in size, about 45 minutes.
Brush 2 standard size loaf pans with melted butter.
Divide dough in 2 equal pieces.
Using a small amount of flour shape dough into round balls and cover with plastic or a towel for 5 minutes.
Shape dough balls in rectangle shape and place in pans.
Beat egg and add 1 tablespoon milk or water. Brush surface of loaf and cover with plastic food wrap. Keep egg wash as it will be needed once more.
Allow dough to gain 60% in volume or until surface has exceeded edge of pan at least 1/2 inch. Set oven to 350°F when you notice dough is nearly ready to be baked.
Gently remove plastic and very delicately brush once more with beaten egg mixture.
Place in oven and bake for 45-48 minutes or until an inserted thermometer registers at least 205°F. If bread surface becomes too dark, cover with a sheet of aluminum foil.
Let cool in pan for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

Imperial Sugar Insight

It is important to use flour with a minimum of 4 grams/protein on nutrition facts label.
Potato flakes are also known as instant mashed potatoes. Do not use potato starch in this recipe.