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.