Crusty Potato Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Mashed potatoes: Adds moisture and a subtle potato flavor to the bread.

Warm water: Activates the yeast and helps form the dough.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the bread.

When kneading the dough, ensure to use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a bread with a better texture and crumb. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture and better structure for the bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• mashed potatoes - Substitute with instant potato flakes: Instant potato flakes can be rehydrated and used in place of mashed potatoes, providing a similar texture and moisture.

• mashed potatoes - Substitute with sweet potato puree: Sweet potato puree adds a different flavor profile and a slight sweetness, along with a similar moisture content.

• warm water - Substitute with milk: Milk can add richness and a slightly softer crumb to the bread.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first, making the process quicker.

• active dry yeast - Substitute with sourdough starter: Sourdough starter can add a tangy flavor and natural leavening, though the rising time will be longer.

• sugar - Substitute with honey: Honey adds a different sweetness and can contribute to a slightly more moist texture.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and similar sweetness, though you may need to adjust the liquid content slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to use a bit more due to its larger grain size.

• Allow the crusty potato bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• For short-term storage, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. Store at room temperature for up to 3 days.
• To maintain the crustiness, you can also store the bread in a paper bag instead of plastic. This allows the bread to breathe and keeps the crust from getting too soft.
• For longer storage, slice the bread into individual portions. This makes it easier to thaw only what you need later.
• Wrap each slice or the whole loaf in aluminum foil or plastic wrap, then place it in a freezer-safe bag or an airtight container. Label with the date to keep track of freshness.
• Store the wrapped bread in the freezer for up to 3 months. This helps preserve the flavor and texture.
• When ready to enjoy, remove the desired amount of bread from the freezer. Let it thaw at room temperature for a few hours or overnight.
• To refresh the crust, preheat your oven to 350°F (175°C). Place the thawed bread directly on the oven rack and bake for 10-15 minutes. This will restore its delightful crunch.
• For a quicker option, you can also toast individual slices directly from the freezer. This works well for making sandwiches or toast.
• Avoid storing bread in the refrigerator, as this can cause it to dry out and become stale more quickly.

• Preheat your oven to 350°F (175°C). Wrap the crusty potato bread in aluminum foil to prevent it from drying out. Place it on the middle rack and heat for about 10-15 minutes until warmed through.

• For a quick reheat, slice the bread and place the slices in a toaster. Toast on a medium setting until the edges are crispy and the inside is warm.

• If you prefer using a microwave, wrap individual slices in a damp paper towel. Microwave on medium power for 20-30 seconds. This method helps retain moisture in the bread.

• For a stovetop method, heat a skillet over medium heat. Place slices of potato bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• To bring back the fresh-baked aroma, sprinkle a little water on the bread crust before reheating in the oven. This will help recreate that delightful, just-baked texture.

• Large mixing bowl: To combine the flour, mashed potatoes, and salt, and to mix the dough.

• Small bowl: To dissolve the yeast and sugar in warm water.

• Wooden spoon: To mix the yeast mixture with the flour mixture until a dough forms.

• Clean surface: For kneading the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for rising.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Loaf pan: To shape and bake the dough in.

• Oven: To bake the bread at the required temperature.

• Cooling rack: To let the bread cool before slicing.

Use instant yeast: Substitute active dry yeast with instant yeast to skip the proofing step.

Pre-make mashed potatoes: Use leftover mashed potatoes or make them ahead of time.

Stand mixer: Use a stand mixer with a dough hook to knead the dough faster.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Double batch: Make a double batch and freeze one loaf for later use.