Imagine a bread so soft, so rich, and so packed with flavor that it transforms your ordinary meal into a culinary masterpiece. This Potato Bread with Sour Cream and Chives isn't just another bread recipe - it's a game-changing, mouthwatering experience that will have your family and friends begging for more. With its creamy texture, delicate chive undertones, and perfectly golden crust, this bread is about to become your new obsession in the kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed potatoes
- 1/2 cup sour cream
- 1/4 cup chives, chopped
- 1/4 cup milk
- 1/4 cup butter
- 2 teaspoons salt
- 4 cups bread flour
- 2 teaspoons active dry yeast
Instructions
- Begin by preparing the mashed potatoes. If you don't have pre-made mashed potatoes, peel and chop about 2 medium-sized potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the warm mashed potatoes, sour cream, and milk. Mix until well combined and smooth.
- In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly before adding it to the potato mixture.
- In a separate bowl, combine the active dry yeast and 1/4 cup of warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Add the frothy yeast mixture to the potato mixture along with the chopped chives and salt. Stir until everything is well combined.
- Gradually add the bread flour to the mixture, one cup at a time, stirring with a wooden spoon or spatula until a dough begins to form. You may not need all of the flour, so keep an eye on the consistency.
- Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 45 minutes to 1 hour.
- After the dough has risen, punch it down to release the air. Shape the dough into a loaf by flattening it into a rectangle and rolling it up tightly from one end to the other.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again and let it rise for an additional 30 minutes until it has puffed up.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen, bake it in the preheated oven for about 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Potato Bread with Sour Cream and Chives, either plain or with butter!
Tips
- Use room temperature ingredients to ensure even mixing and optimal yeast activation.
- Make sure your mashed potatoes are smooth and lump-free for the best bread texture.
- Check your yeast's freshness before starting - frothy activation is key to a good rise.
- Don't rush the rising process; warm, draft-free areas help the dough develop better flavor.
- Use a kitchen thermometer to check water temperature for yeast activation (around 110°F).
- If the dough seems too sticky, add flour gradually - avoid over-flouring.
- Tap the bottom of the bread after baking - a hollow sound means it's perfectly done.
- Allow the bread to cool completely before slicing to maintain its moisture and structure.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 5g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
