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Buttermilk Potato Bread

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Buttermilk Potato Bread

Cuisine:American

Course:Bread

30m prep 45m cook 3h ready

Two 9 × 5-inch loaves This dough can also be used to make rolls (to shape, see About Yeast Rolls).

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 pounds potatoes
    • ½ teaspoon salt
    • 2 to 3 tablespoons butter, melted
    • (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
    • (Grated peeled horseradish)
    • Salt and black pepper
    Sub-recipe steps
    1. Scrub clean or peel (if desired): 2 pounds potatoes
    2. If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
    3. Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper
  • 1 stick (4 oz or 115g) unsalted butter, very soft
  • 2 cups (485g) room-temperature (70° to 75°F) buttermilk
  • 2 envelopes (1 ½ tablespoons) active dry yeast
  • 2 large eggs, lightly beaten
  • 2 tablespoons (25g) sugar
  • 2 ½ teaspoons salt
  • 6 ¼ to 6 ½ cups (820 to 855g) bread flour
  • 1 egg, lightly beaten with a pinch of salt
  • (1 tablespoon poppy seeds)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ¾ cup riced or mashed freshly boiled russet potatoes
  • 1 stick (4 oz or 115g) unsalted butter, very soft
  • 2 cups (485g) room-temperature (70° to 75°F) buttermilk
  • 2 envelopes (1 ½ tablespoons) active dry yeast
  • 2 large eggs, lightly beaten
  • 2 tablespoons (25g) sugar
  • 2 ½ teaspoons salt
  • 6 ¼ to 6 ½ cups (820 to 855g) bread flour
  • 1 egg, lightly beaten with a pinch of salt
  • (1 tablespoon poppy seeds)

Let's Cook

  1. Step 1.

    Prepare: ¾ cup riced or mashed freshly boiled russet potatoes

  2. Step 2.

    Place the still-warm potatoes in a large bowl or in a stand mixer fitted with the paddle attachment and mix in: 1 stick (4 oz or 115g) unsalted butter, very soft

  3. Step 3.

    Add and mix well: 2 cups (485g) room-temperature (70° to 75°F) buttermilk; 2 envelopes (1 ½ tablespoons) active dry yeast; 2 large eggs, lightly beaten; 2 tablespoons (25g) sugar; 2 ½ teaspoons salt

  4. Step 4.

    Replace the paddle attachment with the dough hook and gradually stir in until the dough is moist but not sticky: 6 ¼ to 6 ½ cups (820 to 855g) bread flour

  5. Step 5.

    Cover and let the dough rest for 15 to 30 minutes.

  6. Step 6.

    Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

  7. Step 7.

    Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the loaf pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

  8. Step 8.

    While the dough rises, preheat the oven to 375°F.

  9. Step 9.

    Brush the top of the loaves with: 1 egg, lightly beaten with a pinch of salt

  10. Step 10.

    If desired, sprinkle with: (1 tablespoon poppy seeds)

  11. Step 11.

    Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

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