A couple of nights ago we watched the Super Bowl on TV. I won’t get into a fan argument here since I could not have cared less that it was on other than I made the munchie food one must ingest during football time. Since we live about 30 minutes from where the Indianapolis Colts play, and there was a big controversy over deflated balls, there is little need to say that day my brood was rooting for the Seahawks.

I had made potato skins as one of the snacks and had a lot of the middle of the potato left over. The next day I put those leftover potatoes to use. I decided to come up with a new bread recipe in homage to what the leftover potatoes’ predecessors were used for. We can’t forget where we came from, now can we? This called for a manly, hearty bread… a fist-pumping, yell-at-the-tv, jump-up-and-down-when-your-team-scores bread. The only thing I think I missed was to slap a mug of frosty ale and a bowl of beer nuts next to the bread when I took the pictures.

To be fair, I think the bread is a non-drinker and doesn’t care much for nuts. Now that I think about it, it could also pass as a strong-female bread; Rosie the Riveter bread.

Potato Bread

Potato bread so flavorful that you can eat it by itself. It also tastes excellent toasted or eaten with a creamy soup.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: potato bread
Servings: 12
Author: Holly McCarthy

Ingredients

Bread

  • 1 tbsp white sugar
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast one package
  • 2 cups mashed potatoes leftovers work
  • 2 eggs
  • 3 tbsp butter
  • 3/4 cup whole milk
  • 3 cups all-purpose flour

Crust Seasoning

  • 2 tsp coarse salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp parmesan cheese grated
  • 1/2 tsp white sugar optional
  • 1 egg white
  • 1 tsp water

Instructions

Bread

  • Preheat oven to the lowest temp it will allow. Mine is 170 degrees. Turn oven off.
  • In a bowl heat milk to just slightly above room temperature (I heat mine in a glass measuring cup in the microwave for about 1 minute 15 seconds).
  • Into the warm milk, add the yeast and white sugar. Stir until dissolved. Allow the yeast mixture to proof (bubbles or foams) for 5-10 minutes.
  • In your mixing bowl combine the flour, potatoes, yeast mixture, butter, and salt.
  • Mix for 5-10 minutes with the dough hook if you own a stand mixer, or hand beat until and knead until the is a thoroughly combined and is a bit elastic.
  • Split the dough into halves and form roughly into the shape of your loaf pans. Place each half into a greased loaf pan (e.g. cooking spray or butter).
  • Place both loaf pans containing the dough in the warm oven (turned off) for at least an hour, to rise until double in size.
  • While the dough is rising, make the crust seasoning.

Crust Seasoning

  • Separate the egg white from the yolk (discard yolk or save for another use).
  • Combine egg white and water; whisk until combined.
  • Once the dough is double in size, preheat the oven to 375 degrees.
  • Using a pastry brush, gently apply the egg white mixture to the top of the bread (be careful not to make it fall).
  • Continuing to be careful, apply the herb paste to the dough.
  • Bake the loaves in the preheated oven for 25 minutes or until the top is crusty brown.

Notes

Alternatively, you may remove the bread a few minutes before it’s done baking and apply the egg white mixture and herb paste, then continue baking until done.

p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.