Leftover mashed potatoes remarkably turn into something even better.
If you have any leftover mashed potatoes taking up precious space in your refrigerator, pull them out and make a batch of bread! Using what you have and spinning it into something scrumptious is the ILOC way! Plus, homemade bread is always a treat, especially when it's this easy to make. The best part is that the mashed potatoes do all the work for you: the flavor is slightly sweet, the dough is tender and soft. This bread is ideal for everything from French toast to sandwiches, equally good toasted or untoasted. When the rolls are warm from the oven, they beg for soft butter and jam. In a word: YUM!
Equipment: measuring spoons; wet measuring cup; dry measuring cup; small mixing bowl; large mixing bowl; rubber spatula; standing mixer with dough hook; dough scraper; cutting board (optional); loaf or cake pans; cooling rack
1 cup leftover mashed potatoes (any temperature)
½ cup warm milk (110°F-120°F)
1 tablespoon yeast (or 1½ packets)
¼ cup warm water (110°F-120°F)
2 tablespoons + ¼ cup sugar
2 large eggs
1½ teaspoons kosher or sea salt
½ cup (one stick) unsalted butter, melted
4½ cups all-purpose flour
oil for greasing
1. In a mixer with a dough hook, blend mashed potatoes and milk. Add the yeast, water and 2 tablespoons of sugar. Mix well and cover with a dish towel. Let the mixture sit for 5-10 minutes to allow the yeast to proof and activate.
2. Add the eggs, remaining ¼ cup sugar, salt, and melted butter. Blend well.
3. With the mixer running on low-medium speed, add the flour ½ cup at a time until the dough no longer sticks to the sides of bowl.
4. Lightly coat a large bowl with oil. Gather the dough and shape it into a ball. Using both hands, pull the sides of dough underneath the ball, tucking the ends underneath. Place to ball seam-side down in the greased bowl and cover with plastic wrap or a dish towel. Place the bowl in warm spot in the kitchen and let it rise 1 hour or until it has doubled in size.
5. After the dough has doubled, remove the cover and punch it once with a closed fist. Remove the dough from the bowl and place it on a lightly floured work surface (cutting board or counter). Lightly grease two loaf pans (or round cake pans if making rolls) with oil and set aside.
“It can be daunting to work with yeast if you have never done so before. But this ILOC method is so forgiving, it would be hard to falter.”
6. Cut the dough in half and set one piece aside. Shape the other piece of dough into a loaf or cut into 8 equal pieces for rolls and shape as instructed above (#4). Place the dough in the appropriate pan. Repeat for the second half of dough.
7. Cover the pans with a clean dish towel and allow to rise for 30 minutes to 1 hour. Preheat the oven to 350F while rising.
8. Place both pans in the oven (middle rack) and bake for 45 minutes. After 45 minutes, if making rolls, remove from the oven and allow to rest for 5-10 minutes before serving or removing from the pan to cool on a rack. If making loaves, after 45 minutes cover with aluminum foil and bake for an additional 15-20 minutes or until the dough sounds hollow when tapped. Remove the loaves from the oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.
Makes two loaves or 16 rolls, or one loaf and 8 rolls ... why choose!
This recipe makes stellar sandwich bread, perfect for turkey, ham, and tuna but equally good for great grilled cheese. Store the bread covered in plastic wrap or in an airtight container on the counter for up to 3 days, and then in the refrigerator for up to two weeks. You can make homemade bread crumbs with any leftovers or ends by grinding the bread if a food processor.