From the kitchen
Potato Milk Sandwich Bread
A soft, everyday sandwich loaf leaning on the traditional potato bread technique, using potato milk instead of mashed potato and water.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 cup Warm Potato Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Sugar
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Salt
- 3 tbsp Butter, softened
Method
- Combine the warm potato milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, and softened butter, and knead until smooth and elastic, about 10 minutes.
- Cover and let rise until doubled, about 1.5 hours.
- Shape into a loaf, place in a greased loaf pan, cover, and proof 45 minutes more.
- Bake at 375°F for 35 to 40 minutes, until deep golden and hollow-sounding when tapped.
Kitchen note
This is a direct, simplified take on classic potato bread, a technique bakers have used for generations to keep sandwich loaves soft for days, achieved here with a single ingredient instead of a separate mashed potato addition.
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