Potato Bread
Potato bread doesn’t have to be complicated. Try our recipe and serve potato bread with your roasts and other dishes.
Ingredients
Wet Ingredients Preparation
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Unsalted Butter 80 g
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White Sugar 100 g
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Egg Yolk 2 pc
Dry Ingredients Preparation
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All Purpose Flour 500 g
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Yeast, instant 10 g
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Full Cream Milk Powder 25 g
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Water 500 ml
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Iodized Salt 8 g
Bread Preparation
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Egg wash (1 egg + 2 T water)
Preparation
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Wet Ingredients Preparation
- Preheat the oven to 400F
- Using the paddle attachment, at mixer speed 2, cream the butter until soft
- Add the sugar gradually
- Scrape the sides of the bowl
- Add the egg yolks and mix until well-combined
- Turn the mixer off
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Dry Ingredients Preparation
- Combine flour, Knorr Mashed Potato Flakes, yeast, and milk powder in a bowl
- Change the mixer attachment to the dough hook
- Turn mixer back on to speed 2
- Gradually add the dry ingredients alternatively with the water
- Repeat until all the dry ingredients and water have been included in the mixture
- Add the salt
- Continue to knead the dough for 5 to 8 minutes
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Bread Preparation
- Turn the mixer off and round the dough in the mixer bowl
- Let the dough rest for 1 1/2 hours or until it doubles in size
- Shape the dough into logs and portion into 40 g rolls
- Lay the rolls on a greased tray and let them proof for 30 to 45 minutes or until they double in size
- Brush the risen logs with egg wash then bake for 5 minutes
- Let the bread rest for 3 minutes before serving
