Michigan Potato Bread
Michigan potato bread is a great way to get your post-workout nutrition needs in an easy, make-ahead way!
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Categories
Ingredients
- 1 package active dry yeast (2¼ teaspoons)
- ½ cup warm water
- 1 russet potato, cooked and cooled
- ½ cup 2% milk
- 2 Tablespoons granulated sugar
- 2 cups all-purpose flour, plus more for kneading
- 2 Tablespoons extra-virgin olive oil, plus an extra drizzle
- 1 teaspoon kosher salt
- Non-stick cooking spray
Preparation
- In a large mixing bowl, add yeast and warm water, allow to sit for 5 minute
- Scoop out ½ cup of the filling from a cooked russet potato
- Using a hand mixer or a stand mixer, mix the potato in a bowl until the lumps are not noticeable, only 1-2 minutes
- Mix the potato and milk with the yeast and warm water
- Add sugar, flour, oil, salt, and mix to combine
- Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
- Return dough to bowl and coat with a drizzle of olive oil
- Let rise for 1 hour or until the dough has doubled in size
- Spray a loaf pan with nonstick spray
- Punch down dough once, remove from bowl and place in loaf pan
- Rise again in warm place for 30 minutes
- Bake in a preheated oven 375°F for 35-40 minutes or until the top is golden brown
- Cool completely before slicing
