PEI Potato Bread
A soft yeasted loaf enriched with mashed PEI potato, giving it a tender crumb and good keeping quality.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •loaf pan
- •stand mixer or mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 36 g
- protein
- 5 g
- calories
- 190
Instructions
- 1
Dissolve the yeast and sugar in the lukewarm potato water or milk and let stand 10 minutes until foamy.
- 2
Mix in the mashed potato, melted butter and egg.
- 3
Stir in the flour and salt and knead into a smooth, soft dough, about 8-10 minutes.
- 4
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- 5
Punch down, shape into a loaf, and place in a greased loaf pan; let rise again until it crests the pan, about 45 minutes.
- 6
Bake at 190C (375F) for 30-35 minutes until deep golden and hollow-sounding when tapped.
- 7
Cool on a rack before slicing.
Chef's tips
Use plain leftover mashed potato with no added salt or butter for the most predictable dough.
Ingredient substitutions
- egg → omit for an egg-free loaf, adding a splash more liquid
Storage
Keeps 4 days at room temperature in a sealed bag.
Reheating
Toast slices, or warm the whole loaf wrapped in foil in a 150C oven for 10 minutes.
Common mistakes to avoid
- •Using hot potato water, which kills the yeast
- •Under-kneading, giving a dense loaf
Serving suggestions
Cooked PEI Potato Bread?
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