Mashed Potato Bread Recipe

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Ingredients

Count

Nutrition

1992

Calories

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Ingredients:

Serving

1 9- to 11-oz russet potato, peeled , cut into 1-inch pieces
2 cups (or more) water
2 tsp dry yeast
1/4 cup warm water (105of. to 115of)
2 tbsp (1/4 stick) unsalted butter, melted
1 tbsp honey
1 tsp salt
1/2 cup whole wheat flour
3 3/4 cups (about) unbleached all purpose flour
1 large egg white, beaten to blend

Directions:

Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups). Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth. Add mashed potato and 1 teaspoon yeast to cooking liquid. Cover bowl with plastic and let starter stand at room temperature overnight.
Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Stir yeast mixture into starter. Stir in melted butter, honey and salt. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Brush loaves with egg white. Bake loaves 10 minutes. Reduce oven temperature to 400°F. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer. Cool on racks. (Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1992.07 Kcal (8340 kJ)
Calories from fat	850.83 Kcal
		% Daily Value*
Total Fat	94.54g	145%
Cholesterol	242.95mg	81%
Sodium	1237.55mg	52%
Potassium	1242.25mg	26%
Total Carbs	248g	83%
Sugars	10.33g	41%
Dietary Fiber	11.91g	48%
Protein	35.4g	71%
Vitamin C	12.6mg	21%
Vitamin A	1.1mg	38%
Iron	15.8mg	88%
Calcium	125.5mg	13%

Amount Per 100 g
Calories	237.67 Kcal (995 kJ)
Calories from fat	101.51 Kcal
		% Daily Value*
Total Fat	11.28g	145%
Cholesterol	28.99mg	81%
Sodium	147.65mg	52%
Potassium	148.21mg	26%
Total Carbs	29.59g	83%
Sugars	1.23g	41%
Dietary Fiber	1.42g	48%
Protein	4.22g	71%
Vitamin C	1.5mg	21%
Vitamin A	0.1mg	38%
Iron	1.9mg	88%
Calcium	15mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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