Can I use leftover mashed potatoes for homemade potato bread?

Yes, if you have leftover mashed potatoes , you can use them for potato bread. This recipe calls for 2 potatoes, so the equivalent would be about 1 cup of mashed potatoes.

Is potato bread gluten free?

As written, this potato bread recipe is not gluten-free, but you could try substituting the bread flour (or all-purpose) with gluten-free all-purpose flour.

What does homemade buttermilk potato bread taste like?

The flavor is so good that Mr. Crumbs asked me to make this instead of ever buying bread, which I think speaks mouthfuls. And it doesn’t taste like potatoes – they’re just there for the texture. This bread is light and spongy! Plus, the buttermilk makes it so moist and fluffy. Hands down, this homemade bread is a winner. It’s just melt-in-your-mouth delicious!!

Why is potato bread yellow?

The mashed potatoes give potato bread its delightful yellowish hue!

The Best Homemade Potato Bread

Potato Buttermilk Bread

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4.9 from 9 reviews

This buttermilk potato bread recipe is a great way to use leftover mashed potatoes. It’s flavorful, moist, and fluffy on the inside with a golden-brown crust – perfect for sandwiches or toast!

Author: Tiffany
Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Yield: 2 loaves 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

2 potatoes, peeled and quartered
8 Tbsp unsalted butter, room temperature
4 tsp active dry yeast
2 cups buttermilk, room temperature
2 large eggs, slightly beaten
2 Tbsp sugar
1 ½ tsp salt
6 to 6 ½ cups of bread flour (or all-purpose flour)
1 egg, slightly beaten

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Instructions

Have all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a stand mixer and stir well.
Add 4 tsp yeast + 2 cups buttermilk + 2 beaten eggs + 2 Tbsp sugar + 1 ½ tsp salt and mix well.
Gradually stir in bread flour until the dough is moist but not sticky. Using the dough hook, knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until it’s doubled in volume, 1 to 1 ½ hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
When the dough has doubled in size, lightly grease two 9 x 5 inch loaf pans. Punch the dough down, divide it in half, and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1 ½ hours. (If you don’t have loaf pans, you can free-form an artisan loaf on a cookie sheet).
Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
Bread can be wrapped individually in freezer bags and stored for future enjoyment!

Notes

If you have leftover mashed potatoes, you can use them for potato bread. This recipe calls for 2 potatoes, so the equivalent would be about 1 cup of mashed potatoes.
You can also freeze leftover mashed potatoes for future potato bread. Just thaw in the refrigerator before mixing up your bread dough.
To freeze buttermilk potato bread, wrap the bread loaves individually in plastic wrap and place them in freezer bags, or slice before freezing to easily pull out the amount of bread that you need.

Nutrition

Serving Size: 1 slice
Calories: 331

Find it online: https://dontwastethecrumbs.com/potato-buttermilk-bread/