Sourdough Potato Bread
Sourdough potato bread is a seriously soft and delicious, with a fluffy inside and crispy outside. Perfect for sandwich, toast, French toast, or all on its own.
Ingredients
- 1 cup mashed potatoes (can used leftover or make with 1 large russet potato) explain in directions how to make mashed potatoes
- 2 cups milk (can also sub potato water (the water the potato boiled in) to make this dairy free)
- 2 teaspoons salt
- 1/4 cup sugar
- 4 tablespoons softened butter, plus more for greasing the pans
- 1 cup sourdough starter, active and bubbly
- 5 1/2 cups all-purpose flour
Directions
- 1
Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
- 2
Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
- 3
Drain potatoes and mash. Set aside.
- 4
Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
- 5
Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
- 6
Bulk rise- 8 hours in a warm place. The dough should double.
- 7
Divide the dough into two equal sized dough balls.
- 8
Shape to fit into loaf pans.
- 9
Grease pans well to prevent sticking. Add dough to loaf pans.
- 10
Cover with something airtight and rise again until doubled, about 2-3 hours.
- 11
Preheat oven to 350 degrees.
- 12
Bake for 45 minutes or until the crust is golden.