Day After Thanksgiving Potato Bread
I've tweaked it from the original recipe that was all done by hand - my grandmother didn't have a handy Kitchen Aid with a dough hook to help her in the kitchen.
NOTE: Prep time does not include rising time.
·3 tbsp. butter
·1½ cups milk, slightly warmed
·1 cup leftover, room temp. mashed potatoes
·2 tsp. salt
·1 tbsp. honey
·2¼ tsp. or 1 pkg. dry yeast
·1/3 cup warm water
·5 cups all-purpose flour
·additional flour (to knead and shape loaves)
How to Make Day After Thanksgiving Potato Bread
- Oil a large mixing bowl; set aside.
- Place milk and butter in microwave safe measuring cup and microwave at 20 second intervals until milk has warmed and butter is beginning to melt. Remove and set aside to allow butter to finish melting.
- In the bowl of a stand mixer with dough hook, combine milk/butter mixture with mashed potatoes, salt, honey, yeast, and warm water. Add flour and knead with dough hook about 5 minutes, until dough begins to climb up the hook and you have a smooth dough.
- Turn dough into the oiled bowl and turn over to coat both sides with the oil. Cover with plastic or a clean, dry dish towel, and let rise until doubled in size, about 1 hour. (If your kitchen is chilly, place the dough in the oven with the light on.)
- Oil (or spray with non-stick baking spray) two 9”x 5” loaf pans; set aside.
- Turn dough onto a lightly floured work surface. Divide in half and knead each half 3 or 4 times. Shape each piece of dough into a rectangle, about 9 inches long. Roll each one lengthwise into a log, and place seam side down into a loaf pans.
- Cover with plastic or a clean, dry dish towel. Let rise until doubled in size, about 1 hour.
- Heat oven to 375º F.
- Bake about 30 minutes, or until loaves sound hollow when tapped. Allow to cool in pans for 10 minutes on a wire rack. Turn bread out onto wire racks and let cool completely before slicing.