After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Refrigerator Potato Bread

Refrigerator Potato Bread
January 14, 2012

by stacy
Published on: January 14, 2012
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“The potato and butter in this loaf give it a distinctive, very pleasant flavor…it is nice for sandwiches or toast or as a breakfast or tea bread, and is reminiscent of breads that used to be common in the nineteenth century.”
-James Beard, Beard on Bread

I continued my bread-with-mashed-potatoes kick today with Refrigerator Potato Bread.  The recipe can be found on the James Beard Foundation’s website.

Here are the ingredients:

Refrigerator Potato Bread Ingredients

Refrigerator Potato Bread is so named because its first rising is done overnight in the refrigerator.  Last night, I mixed up my dough (I had to use an extra 1/2 cup of flour, 6 1/2 cups total, to get the right consistency), kneaded it up, and placed it in a buttered bowl covered with plastic wrap in the refrigerator.

This morning, after a leisurely breakfast (I love Saturdays!) I pulled my dough out of the refrigerator and let it warm up for about 10 minutes.  Then, I kneaded it for a second time.  The dough was still cold and stiff from its night in the fridge, so kneading involved more manhandling than fluid technique.

I shaped the dough into loaves to fit in my 9 x 5 loaf pans, and let them rise for 3 hours.  Since I was starting with cold dough, I wanted to allow ample time for the second rising.

Refrigerator Potato Bread After Second Rising

After 40 minutes in the oven at 375 degrees, the bread was ready in time for lunch (Fresh baked bread for lunch is another reason to love Saturdays).

Refrigerator Potato Bread

Both of the loaves cracked on one side during baking; I think that if I had made some cuts in the top that would have prevented it.

Mike and I both thought Refrigerator Potato Bread was delicious.  It was somehow fluffy and moist at the same time, with a nice balance of flavors from the butter, potatoes, sugar, and salt.  We’re looking forward to making some paninis tomorrow night.


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Loaves baked   Loaves to go
About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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