Buttermilk Potato Bread
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Consider making this bread with your next surplus of leftover mashed potatoes.
Hands-on: 30 minutesTotal: 3 hours
- 1 medium russet potato
- 1 Tbsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- ¾ cup buttermilk
- 1½ tsp. plus ⅛ tsp. kosher salt, divided
- 1 Tbsp. unsalted butter, room temperature
- 4 cups bread flour
- 1 large egg
- Peel and quarter potato, place in a small saucepan, cover with cold water, and bring to a boil. Cook until tender, drain, and reserve liquid. Mash with a fork and set aside.
- In a large bowl, combine ½ cup potato water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add potato, buttermilk, 1½ teaspoons salt, butter, and 1 cup flour. Stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
- Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.
- Whisk egg with a tablespoon of water and remaining salt, and brush lightly over the risen loaf. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.