Real Recipes From Real Home Cooks ®

mashed potato and chive bread

Recipe by
Linda Mericle
Dadeville, AL

While this is not traditional Hungarian potato bread I want to give them a nod of thanks for thinking of putting potatoes in bread. At that time it was out of necessity. It just happens to turn ordinary bread into amazing feathery soft breads. Its upped my game for years now, just using that not-so-secret ingredient. If you happen to have any mashed potatoes left over, please do yourself a favor and try this bread. The chives can be changed to scallions or omitted entirely. This bread comes out moist and feathery light. Great sliced right off the loaf or toasted or made into a sandwich.

yield 2 loaves
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For mashed potato and chive bread

  • 1 1/2 c
    warm milk or water
  • 1 1/2 Tbsp
  • 4-5 c
    flour, all purpose
  • 1 c
    mashed potatoes, left over
  • 2 Tbsp
    butter, melted
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 c
    chopped chives
  • 1
    egg for egg wash, optional

How To Make mashed potato and chive bread

  • 1
    Grease 2 8x4" loaf pans. In the bowl of your mixer (or a large mixing bowl), put the milk or water, yeast, mashed potatoes, butter, sugar and salt. Add 1 cup of flour until blended. Then mix the next 3 cups in with a wooden spoon or Danish whisk until its a shaggy dough. Let rest. You will be adding more flour as needed later. Leave the dough for 10 minutes.
  • 2
    Now, using the dough hook of your mixer, start mixing the dough, adding flour by the tablespoon as needed. You want it tacky. Not sticky. Not soft and dry like a babies bottom. TACKY. It should just barely clear the sides and bottom of the mixing bowl. Soft and bouncy.
  • Here it is, just done kneading and ready to do its magic. Gluten to develop, flour to hydrate.
    About 5 minutes into the kneading, add in the diced chives. Once all mixed in, cover the dough with a damp towel and let rise (the bulk rise) for about an hour to an hour and a half, depending on how cold or warm your kitchen is. If you are in San Francisco, its probably cold. If you are in Alabama, its probably warm. (Unless the AC is cranking!)
  • You can see the little knuckle dents that told me it was ready after an hour.
    You can tell the dough is ready when you gently press a knuckle into it and it doesn't pop back out. If it does, it still needs rise time. It if pretty much stays dented, its ready. Pull it out of the bowl onto a lightly floured counter.
  • You can pat out or roll out. This one was rolled, its sister was patted. Guess what, it made no difference. Its ready to roll up.
    Once on the counter, cut into two equal pieces. Maybe use a scale if you have one. Pat or roll out each piece into a rectangle. Roll up by the short end tightly, then pinch the seam closed, so it doesn't unravel.
  • 6
    Mist or brush with oil and let rise. About now you want to preheat the oven to 350. I put the two loaves in a large produce bag. Or you can cover with plastic wrap. Just something so it won't dry out on top. Once its peeking over the rim of the pan, its ready to go into the oven.
  • 7
    Put the pans on a baking sheet. Brush with egg wash if desired. It gives it a nice sheen. Using a fork, mix the egg up in a bowl with a teaspoon of water. Then brush over the loaves. If you like, you can put a slash in the top of each loaf. Not too deep, maybe 1/4"
  • One for you, one to share. Or one to hide from everyone else, just for you.
    Set the timer for 20 minutes and pop the bread into the oven. After 20 minutes, turn the loaves around, back to front. Now keep an eye. I set the time for another 10 minutes then checked. I use an instant read thermometer, (If you don't have one, order one right now! It makes all the difference!) and its done when its 190-200. Take out and let cool on a rack for a few minutes before running a knife around the pans and tipping the loaves out to finish cooling.