Potato Bread

Mashed potato added to white bread dough makes the bread lighter and helps keep it moist. This bread also makes very good toast and will absorb plenty of butter. Since it is a quick bread made with baking powder rather than yeast you will need to work swiftly and make sure the oven is hot before you begin.  

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 1.5 hours Servings: Makes 1 loaf
  • 500g Edmonds standard flour

    1 tsp sugar

    1 tsp salt

    4 tsp Edmonds baking powder

    125g warm mashed potato

    150ml each milk and water, mixed 

  • 1. Preheat the oven to 200ÂșC. Grease a 25cm x 11cm loaf tin and line the base with baking paper. 

  • 2. Sift together the flour, sugar, salt and baking powder and then rub in the mashed potato with your fingertips.

  • 3. Mix quickly to a soft dough with the milk and water and spoon at once into the prepared tin. Smooth the top with a knife dipped in melted butter.

  • 4. Bake for 45 mintues to 1 hour until risen and golden on top.

  • 5. Remove from the tin after a few minutes and wrap in a clean cloth until the bread is cold. This prevents a tough crust from developing. 

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