Several people have asked me how to make an old-time favorite––Potato Bread. Apparently, many of you remember it from your childhood. Well, here is my version and it’s quite tasty! Potato water is simply water used to boil potatoes. You can bake this bread as one large loaf, or 3 smaller ones.
2 teaspoons active dry yeast
3/4 cup water or potato water
2 tablespoons sugar, divided
1 cup potato starch
1/2 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1/3 cup dry milk powder or non-dairy milk powder (not Carnation) or Better Than Milk soy powder or ¼ cup brown rice flour
2 large eggs, at room temperature
1/2 cup mashed potatoes
1/4 cup melted butter or buttery spread
1 teaspoon cider vinegar
[1] Combine yeast, 2 teaspoons of the sugar, and warm (110F) water. Set aside to let yeast foam, about 5 minutes.
[2] In large mixer bowl using regular beaters (not dough hooks), whisk together flours, xanthan gum, salt, remainder of sugar, and dry milk powder. Add eggs, mashed potatoes, melted butter, vinegar, and yeast-water mixture and beat ingredients together until blended and slightly thickened.
[3] For smaller loaves, generously grease three small pans, 5×3-inches. Divide dough among pans and let rise in warm place (75-85º) until dough is level with top of pan. Make a slash (1/8-inch) in each loaf to let steam escape.
For one large loaf, use generously greased 8×4-inch pan. Let rise in warm place (75-85º) until dough is level with top of pan. Make a slash (1/8-inch) in dough to let steam escape.
Preheat oven to 375ºF. Bake small loaves for 25-30 minutes; large loaf for 45-50 minutes, or until nicely browned and center of loaf registers 205°F when inserted with an instant-read thermometer. Let bread cool in pans on wire rack for 10 minutes. Then remove from pan and cool completely on wire rack.
For more information on baking yeast breads, go to Bread 101.
