mashed potato and chive bread
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. It's 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.
Blue Ribbon Recipe
Enjoy a slice of this mashed potato and chive bread slathered with a little butter alongside a bowl of soup or stew. It's a dense homemade bread that's fluffy at the same time. We loved the pops of freshness from the chives and the flavor that they add to the bread. Turns leftover mashed potatoes into a delicious loaf of bread.
Ingredients
- 1 1/2 cups warm milk or water
- 1 1/2 tablespoons yeast
- 1 cup leftover mashed potatoes
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 4 - 5 cups all-purpose flour, divided
- 1/2 cup chopped chives
- 1 egg for egg wash, optional
How To Make mashed potato and chive bread
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Step 1Grease 2 8x4" loaf pans. -
Step 2In the bowl of your mixer (or a large mixing bowl), put the milk or water, yeast, mashed potatoes, butter, sugar, and salt.
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Step 3Add 1 cup of flour until blended.
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Step 4Then mix the next 3 cups in with a wooden spoon or Danish whisk until it's a shaggy dough. Let rest. You will be adding more flour as needed later. Leave the dough for 10 minutes.
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Step 5Now, 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 baby's bottom. TACKY. It should just barely clear the sides and bottom of the mixing bowl. Soft and bouncy. About 5 minutes into the kneading, add the diced chives.
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Step 6Once all mixed in, cover the dough with a damp towel and let it 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, it's probably cold. If you are in Alabama, it's probably warm unless the AC is cranking. 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 more rise time. If it pretty much stays dented, it's ready. Pull it out of the bowl onto a lightly floured counter.
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Step 7Once on the counter, cut into two equal pieces. Use a scale if you have one.
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Step 8Pat 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. Place into prepared pans.
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Step 9Cover and let rise until doubled in size.
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Step 10Brush or mist with oil and let rise gently. About now, preheat the oven to 350 degrees F. 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 it's peeking over the rim of the pan, it's ready to go into the oven. 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".
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Step 11Put the pans on a baking sheet. 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, and it's done when it's 190-200.
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Step 12Take 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
