Grandma'S Light Bread
A nostalgic, light bread with a tender crumb and subtle potato flavor, perfect for breakfast or with butter, appealing to home bakers seeking a soft, homemade loaf.
Ingredients
Instructions
- Cook the potatoes and mash them.
- Dissolve the yeast in warm water.
- Add the yeast water to the mashed potatoes along with salt and sugar, mixing well.
- Place the mixture in a crock and leave it on a warm hearth to rise.
- When the mixture has risen almost to the top of the crock, begin to add flour until you have a firm dough.
- Let the dough rise until it doubles in size.
- Knead the dough well before shaping into loaves.
- Let the loaves rise again, then bake at 350°F for 40 to 50 minutes, or until a broom straw inserted comes out clean.
- Slice and spread with butter.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and properly dissolved in warm water. If you don't have cake yeast, you can substitute with 2 1/4 tsp of active dry yeast. For added flavor, consider incorporating herbs or garlic powder into the dough. If the dough is too sticky, gradually add more flour until you achieve the desired consistency.
Serving Suggestions
This light bread pairs beautifully with butter and jams or as a side for soups and stews. Consider serving it alongside a fresh salad or your favorite main dish, such as roasted chicken or grilled vegetables. It also complements hearty dishes like Party Wings or Toasted Onion Potatoes, making it a versatile addition to any meal.
Storage & Reheating
Once the bread has cooled, store it in an airtight container or wrap it in plastic wrap to keep it fresh. You can also slice the bread and freeze it in a freezer bag for up to three months. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Light Bread contains roughly 66 calories, with 1g protein, 10g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 874mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of cake yeast?
Yes, you can use instant yeast as a substitute. Use about 2 1/4 teaspoons of instant yeast in place of one cake of yeast. There's no need to dissolve it in water first; simply mix it with the dry ingredients before combining with the wet ingredients.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and has a puffy appearance. You can gently press your finger into the dough; if the indentation remains, it’s risen enough. If it springs back, it needs more time to rise.
What can I do if my bread turns out dense?
Dense bread can result from over-kneading or not enough rising time. Ensure you knead just until smooth and elastic, and allow for complete rising times. If necessary, adjust the flour amount to prevent overloading the dough, leading to a denser texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).