Make-Ahead Potato Bread
- Prep Time 30 min
- Total 8 hr 30 min
- Servings 32
- Ingredients 8
Ingredients
- 1 package regular active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (105ºF to 115ºF)
- 1 cup lukewarm unseasoned mashed potatoes
- 2/3 cup sugar
- 2/3 cup butter, softened
- 1 1/2 teaspoons salt
- 2 eggs
- 7 to 7 1/2 cups all-purpose flour
Instructions
-
Step1In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
-
Step2Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
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Step3Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.
Nutrition
160
Calories
5g
Total Fat
3g
Protein
26g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 160
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 150mg
- 6%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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