Lena Abraham
This tender, springy, and slightly sweet potato bread is here to make your dream peanut butter & jelly come to life. (Or your dream croque madame... or your dream grilled cheese... the point is, it's the best for sandwiches.) Adapted from Makinze's fluffy potato rolls, you really can't go wrong with this crowd-pleasing classic.
Pro tip: Only have one loaf pan? No worries—you can bake in batches! Just keep your second half of dough in the fridge until your loaf pan has cooled off to room temperature. Once it has, transfer your dough, let it rise for 45 minutes, and bake!
Made this? Let us know how it went in the comment section below!
Yields: 2
Prep Time: 0 hours 25 mins
Total Time: 3 hours 0 mins
lukewarm water (or reserved potato boiling water)
plus 1 tsp. granulated sugar, divided
(.25-oz.) packet active dry yeast
all-purpose flour
boiled, mashed potato (from about 1 large russet potato)
kosher salt
butter, softened, plus more for pans
Cooking spray or extra-virgin olive oil
melted butter
Flaky sea salt (optional)
- In a glass measuring cup or small bowl, combine lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Stir yeast into water.
- If using a stand mixer: Attach the dough hook. Add flour, remaining 2 tablespoons sugar, and salt to the stand mixer bowl. Mix on medium speed until just combined. Stop the mixer, then add yeast mixture and potatoes and mix on medium speed until just combined. With the mixer running, add butter 1 tablespoon at a time until fully incorporated. Continue mixing until a smooth dough forms, about 5 minutes.
- If mixing by hand: In a large bowl, whisk flour, remaining 2 tablespoons sugar, and salt. Using clean hands, gradually mix in yeast mixture (it will be dry and crumbly at this point), then add in potatoes and mix thoroughly until no dry spots remain. Knead in butter 1 tablespoon at a time until fully incorporated, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more.
- Grease a large bowl with cooking spray or olive oil and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour. Meanwhile, butter the insides of two 8”-x-4” loaf pans.
- Lightly flour a clean surface, and then make a fist with your hand and gently push into the center of the risen dough. Turn dough out onto the surface, knead a couple times, then shape into a ball. Cut the dough in half with a knife or bench scraper. Place each half cut-side down inside prepared loaf pans. Cover again and let rise 45 minutes more. (The dough should have risen past the rim of the loaf pan at this point.) Preheat oven to 400° about 30 minutes into the 45-minute rise.
- Brush tops of loaves with half the melted butter and bake on the middle rack until golden, about 30 minutes. (You can also use an instant read thermometer to check doneness; the center of the loaf should reach 190°.)
- Optional: Carefully remove the hot loaves from baking pans and place on a sheet tray. Return to oven and bake 5 minutes more; this will firm up the outer crust.
- Brush baked loaves with remaining melted butter and sprinkle with flaky sea salt if desired. Let cool completely before slicing.
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