Mashed Potato Craisin Bread
Soft and fragrant Mashed Potato Craisin Bread with a sweet cinnamon swirl. This recipe makes two loaves.
Servings: slices
Ingredients
- 1 cup cold mashed potatoes (see note)
- 8 oz warm water (1 cup)
- 2 teaspoons dry yeast
- 2 oz granulated sugar (¼ cup)
- 20 oz bread flour (4 cups, see note)
- 1 teaspoon table salt
- 1 large egg (room temperature)
- 2 oz butter (melted)
- 1 orange (finely grated zest)
- 1 teaspoon ground cinnamon
- 6 oz craisins (1 cup)
- 1 tablespoon cinnamon
- 2 oz granulated sugar (¼ cup)
- 1 egg (for egg wash)
Instructions
- Generously butter two loaf pans.
- Combine 1 cup cold mashed potatoes and 8 oz warm water in a microwave safe bowl. Warm in 30 second increments until the mixture is about 110°-120°F, or slightly warmer than body temperature.
- Transfer the potato mixture to a mixer bowl and add 2 teaspoons dry yeast, 2 oz granulated sugar and. Mix on low speed to combine. Add 1½ cup of flour and mix to form a thick batter. Remove the bowl from the mixer, sprinkle ½ cup of flour over the batter. Set aside and allow to rise for 1 hour.
- Return the bowl to the mixer with the dough hook. Mix on low speed to deflate the batter. Add 1 teaspoon table salt, 1 large egg, 2 oz butter, the finely grated zest of 1 orange and 1 teaspoon ground cinnamon to the batter.
- Add the remaining 2 cups flour. Knead until the dough gathers onto the dough hook. The dough will still be soft and a little sticky.
- (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading in flour until the dough is elastic, but is still soft.)
- Turn the dough out onto a floured surface and knead in 6 oz craisins. Divide the dough into 2 equal pieces. Cover the dough with plastic wrap and let it rest for 10 minutes. In a small bowl mix together 1 tablespoon cinnamon and 2 oz granulated sugar.
- Roll one portion of dough to a 8"x 12" rectangle. Brush the entire surface of the dough with egg wash. Sprinkle 1/2 the cinnamon sugar over the dough. Roll the dough tightly from the short side, pinching the ends to close. Place the dough into the prepared loaf pan, seam side down. Repeat with the second portion of dough.
- Cover the loaves with plastic wrap and set aside in a warm place for about 1- 1½ hours until the dough fills the pan and has doubled in volume. Meanwhile, preheat the oven to 375 °F.
- Brush the loaves with egg wash and sprinkle with granulated sugar.
- Bake about 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. The interior temp should be 200 °F.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't have mashed potatoes you can boil 1 medium-large potato. Mash the potato and use 1 cup potato plus 1 cup cooking water. Continue with the recipe from there.
The amount of flour may vary based on the texture of your potatoes. I used a full 4 cups for my first batch and 3.5 cups for my second batch.
The bread freezes very well, is good toasted and makes great french toast.
Nutrition
Serving: 1slice | Calories: 119kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 91mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg