Baked Potato Bread

[bloodbought]

Loaded Baked Potato Bread





2 medium potatoes, peeled and cut into chunks

1 teaspoon salt

4 cups water

1 cup milk

1/2 cup sour cream

1 package dry yeast

1 tablespoon salt

4 tablespoons unsalted butter, softened
2 tablespoons sugar

7 1/2 to 8 cups flour

1 lb bacon, cooked until just crisp and crumbled

4 tablespoons of bacon drippings

2 1/2 cup shredded sharp cheddar cheese

2/3 cup thinly sliced green onions


Preheat oven to 350° and get out three 9 inch bread pans.

Put  the cut up potatoes and one teaspoon salt to the 4 cups of water in a medium pot. Cook until the potatoes are tender then remove the potatoes from the water, reserving two cups of the cooking water (if it isn’t a full two cups, add water to get up to two cups). Mash the potatoes well to make lump free, then let cool for about ten minutes; you should have about one cup.


Add the one cup of milk and half a cup of sour cream to the reserved potato water. Whisk until smooth. Warm in the microwave in 20 second increments until it has reached a temp between 105 and 112. Sprinkle the packet of yeast over the top of it and give it a light stir. Let sit for about 5 minutes. It should be somewhat foamy by then.


In the bowl of a stand mixer with the dough hook attached combine the yeast mixture, the mashed potatoes, the butter, the tablespoon salt, the sugar, the softened butter and one cup of the flour. Mix on low speed until thoroughly combined.


When combined, add in 5 more cups of the flour and mix on fairly low speed until it has come together into a sticky dough. Add more flour, half a cup at a time, until you have a slightly sticky and tacky dough. It shouldn’t leave dough all your fingers if you lightly push a finger into it, but it should feel pretty sticky to the touch. 

Let the mixer continue to knead the dough for five to seven minutes, scraping it down when needed if it crawls up the hook. Pour in the bacon, cheese and green onions and let the mixer combine them into the dough.


Dump the dough out onto a lightly floured board or counter and give the dough a quick knead.


Using the reserved bacon drippings, lightly grease the loaf pans; don’t use it all as you’ll be brushing the tops of the loaves with it.

Divide the dough into three equal pieces. Shape each piece into a loaf and put into the prepared pans. Brush the tops with more of the reserved bacon drippings. Let rise in a warm place until almost doubled in bulk. Since this uses just one pack of yeast for three loaves, it’s NOT a quick riser - it could take as much as two hours.

When ready, put the loaves in the 350 degree oven. Bake for 25 minutes, then if desired, open the oven and quickly sprinkle some shredded cheese on top of the loaves. Continue to bake for about another 15 to 20 minutes, until the loaves are golden brown on top. If you’re not sure, poke an instant read thermometer into the center of a loaf. It should read at about 190 degrees.


Let cool in the pan for five minutes, then turn out onto a rack to finish cooling.


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