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Sourdough Potato Bread
The perfect bread for left-over holiday ham sandwiches. This recipe uses a standard mixer with dough hook attachment but it can also be made completely by hand. This bread is absolutely delicious. Made with yeast, sourdough starter, instant mashed potatoes and melted butter what’s not to like. Another plus, this recipe makes two loaves. Sourdough Potato Bread is surprisingly light and has an almost fluffy texture. Perfect for toasting, eating warm from the oven with butter or to make a left-over holiday ham sandwich with.
This recipe has an optional option. It calls for brushing the surface of the loaves of bread (this recipe makes 2 loaves) generously with egg whites and then sprinkling the loaves with poppy seeds. I forgot to do this to my loaves. It doesn’t affect the taste of the bread, it just looks nice!
A delicious sourdough bread made with mashed potatoes.
- 2 servings prepared instant mashed potatoes
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 cup sourdough starter
- 2 eggs
- 2 teaspoons active dry yeast
- 5 1/2 cups flour, divided
- 1/4 cup sugar
- 2 teaspoons salt
- 2 beaten egg whites, for topping
- poppy seeds, for topping
Prepare mashed potatoes, according to package directions; cool to room temperature.
In work bowl of mixer, combine potatoes with milk, butter, starter and eggs.
In a separate bowl stir together yeast, 2 cups of flour, sugar and salt; add to starter mixture and beat for 2 minutes at medium speed using dough hook attachment. Add 1 1/2 cups more flour and beat to make a stiff dough. Turn dough out onto a floured surface and knead 8 to 10 minutes; place in a greased bowl, turn to coat, cover loosely and let rise in a warm place until doubled, about 2 hours.
Punch dough down and knead briefly on a floured surface.
Divide into 6 pieces and form each into a strip about 1" thick and 16" long.
Braid 3 strips and form into a loaf, tucking in ends; repeat with remaining 3 strips.
Loaves may be set to rise on a large greased baking sheet (for country style loaves) or in 2 greased 9" x 5" x 3" loaf pans. Cover loaves loosely and let rise in a warm place for 1 to 1 1/2 hours.
Brush tops generously with egg whites and sprinkle with poppy seeds.
Bake at 350° F for 35 minutes. Cool on wire rack. Makes 2 loaves.