About 6 weeks ago I visited Idaho with the Idaho Potato Commission to see the potato harvest, and learn about how potatoes are grown and processed. It turned out to be a really incredible experience, and I’ve had potatoes on the brain ever since.
One of my favorite parts of the trip was going to the Idaho Potato museum, a small establishment in the middle of a tiny little town. There was a very sweet old granny manning the register at the gift shop, and I couldn’t help but buy myself a souvenir.
Beyond my usual Christmas tree ornament (I couldn’t resist) I also picked up this old-timey postcard with the recipe for Potato Bread on it. I thought it seemed like a pretty cool idea, one I definitely wanted to try out, but I returned home to a seemingly never-ending heat wave, so the thought of baking anything fell to the wayside.
Recently, as I’ve begun to sift through all my belongings in preparation for this move, I unearthed the postcard, and decided to give it a try.
What can I say? Granny knows what’s up. This bread was awesome. I’m so stoked this recipe landed in my lap just in time for the holidays.
What’s more holiday-y than potatoes?
- Broccoli and Cheese Hasselback Potatoes by Big Bear’s Wife
- Potato Bread by Betsy Life
- Spiced Sweet Potato Skewers by Home Cooking Memories
- Roasted Rosemary Potatoes by Cooking on the Front Burner
- Garlic Parmesan Parslied Potato Stacks by Love Bakes Good Cakes
- Green Chile Scalloped Potatoes by Thyme for Cocktails
- Two-Tone Scalloped Potatoes by Bread Booze Bacon
- Copycat Cracker Barrel Hashbrown Casserole by A Night Owl
- Loaded Tater Tot Bake by Pink Cake Plate
- Bacon Cheddar Scalloped Potatoes by I Love My Disorganized Life
- Sweet Potato Casserole by See Vanessa Craft
- Loaded Slow Cooker Potatoes by Around My Family Table
- 1 cup mashed potatoes
- 1 cup milk
- 1 1/2 tablespoons solid shortening
- 1 1/2 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 tablespoon dry yeast
- 1/3 cup warm water
- 5 cups bread flour
Scald milk and combine with 1/2 cup reserved cooking liquid from cooking potatoes.
Combine liquids and potato with shortening, butter, salt and sugar in a small bowl. Set aside to cool to room temperature.
Meanwhile, combine yeast and warm water in the bowl of a stand mixer . Set aside for 10 minutes until foamy.
When potato mixture has cooled, combine it with yeast mixture. Add flour and knead, using the dough hook until smooth and glossy, about 7 minutes.
Transfer dough to a well greased bowl, cover with plastic wrap, and allow to rise for 1/2 hour.
Grease a 9X5X3 inch loaf pan.
Punch dough down, knead slightly and place into loaf pan. Cover, and allow to rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 35-45 minutes until bread is golden brown and sounds hollow when tapped.
Remove from oven and allow to cool for 15 minutes in pan before turning out on a wire rack and cool completely.