Got leftover mashed potatoes? Make Potato Oat Bread. This soft, tender-crumbed bread is topped with chewy oats, and is perfect for making your favorite sandwich, or for toasting.
Ever since Jay gave me an Irish cookbook for my birthday, I’ve been making all sorts of things from it. We’ve had Dublin Coddle, Soda Bread (I still have to post that recipe one of these days!), bacon and potato cakes, and now, Potato Oat Bread.
Rather than buying bread, I’ve gone back to making it myself. In spite of the fact I can no longer use my bread machine, because Sunbeam doesn’t sell replacement bread pans (and I’m not dropping money on a whole new bread machine just for a flipping bread pan), I make it using my stand mixer. Which is nice, because even though I don’t mind kneading, I can do other things while the mixer does the work for me.
There is something really rather therapeutic about kneading bread, though. This bread calls for kneading an additional minute after you deflate the dough (after the first rise), and I’ll be honest, I could just keep going with it until my neck or shoulders quit on me.
I’ve been making a couple different varieties of breads as of late, but I wanted something different for sandwiches. And I happened to have some leftover mashed potatoes. I’d bookmarked the Potato Oat Bread recipe and figured now was as good a time as any to give it a try.
And I’m glad I did. The bread is so pillowy soft. I sliced off the end as soon as I’d let it cool for the recommended amount of time, and slathered a bunch of butter on it.
Talk about heaven. Not only is freshly-baked bread a treat to eat, it’ll make your house or apartment smell heavenly as well. Like you’re walking into a hug.
Okay, that’s a stretch, I know. But seriously, your home will smell, well, like home, if you bake bread. Whether it’s this Potato Oat Bread, or something else, just bake.
Trust me on this.
- 1 C mashed potatoes
- 3 1/2 C all-purpose flour
- 1 1/2 tsp salt
- 3 Tbsp. butter, cut into small pieces
- 1/4 oz. (1 packet) active dry yeast or instant/rapid-rise yeast*
- 1 1/2 Tbsp. packed dark brown sugar
- 3 Tbsp. old-fashioned oats
- 1/2 C warm water (110 -115 degrees F)
- 1/2 C warm milk (110-115 degrees F)
- canola or vegetable oil, for oiling bowl
- 1 Tbsp. water
- 1 Tbsp. old-fashioned oats
- In the bowl of a stand mixer, whisk together the salt and flour. Add the butter, and with clean hands or by using the paddle attachment, work in until the mixture starts to resemble coarse sand. Add in the yeast, sugar, oats, and dried milk. Using the paddle attachment, mix in the mashed potatoes. Combine the milk and water and slowly stream in the mixture. Mix until a soft dough forms.
- Switch to the dough hook, and knead for 5-10 minutes (mine took 8 minutes), or until the dough is smooth and elastic. Place the dough in an oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in size.
- Gently deflate the dough, and turn out onto a lightly floured surface. Knead for 1 minute, then shape into a loaf. Place in a greased 9-inch loaf pan, cover with plastic wrap, and let rise in a warm place for 30 minutes or until doubled in size. Preheat the oven to 425 degrees F during the second rise.
- If topping with the additional oats, brush the loaf with the Tbsp. of water, and scatter the oats over the top. Bake the bread for 40 minutes or until it sounds hollow when tapped on the bottom. If it browns too much for your liking, cover with foil after 15 minutes.
- Immediately remove the bread from the pan and cool on a wire rack. Cool at least 20 minutes before slicing.
*If using instant/rapid-rise yeast, skip the second rise, and preheat the oven after deflating the dough. Continue with recipe.