Ready Time: 145min
Prep Time: 105min
Cook Time: 40min
Potato Type: Russet
Prep Method: Baked
This potato bread is a great way get your post-workout nutrition needs in an easy, make-ahead way.
- 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
Optional Toppings for 1 Slice
- 1 Tablespoon peanut butter, 1 small banana, 1 Tablespoon dried cranberries
- ¼ cup chopped chicken breast, ¼ cup mashed avocado, 3 thin tomato slices
Prep Time: 105min | Cook Time: 40min
- In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes.
- Scoop out the filling from a cooked russet potato and measure out ½ cup.
- 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 and salt and stir 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.
- Set in a warm place to 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.
- Set back in warm place for 30 minutes.
- Preheat oven to 375°F.
- Bake bread for 35-40 minutes or until the top is golden brown.
- Remove from oven and allow to rest for 10 minutes and remove from pan.
- Allow to cool completely before slicing.
- Add a slice to the toaster and top with peanut butter, banana and dried cranberries or chicken, avocado, and tomato.
The nutrient analysis is for the potato bread only.
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