Potato Flour Bread Recipe
Potato Flour Bread is a delightful and fluffy potato bread made with a combination of mashed potatoes and enriched with eggs, butter, and a touch of sugar, creating a subtly sweet and savory flavor profile. Perfect for breakfast, lunch, or dinner, Potato Flour Bread pairs wonderfully with a variety of other food. Whether you’re serving it with soups, stews, or as a base for sandwiches, its versatile nature makes it a staple in many households.
Ingredients
2 large eggs
1/3 cup (67g) granulated sugar
2 teaspoons (12g) table salt
6 tablespoons (85g) butter, softened
1 cup (213g) mashed potatoes, unseasoned, lightly packed*
2 1/2 teaspoons instant yeast or active dry yeast
3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
4 1/4 cups (510g) All-Purpose Flour
*1 medium-to-large baking potato will yield 227g of mashed potato.
Preparation
Procedure
30 minutes
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
90 minutes
- Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes.
10 minutes
- Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
90 - 120 minutes
- Place the rolls in a lightly greased 9" x 13" pan.
- Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy.
- Towards the end of the rising time, preheat the oven to 350°F.
And just like that, you have made your own potato bread from scratch. If potatoes aren't your preference, you can try Corned Beef Pandesal by Donut Shack! This alternative offers the comforting taste of traditional pandesal, perfectly complemented by a savory corned beef filling. The perfect Filipino breakfast indeed!
