Honey-Potato Batter Bread
Honey-Potato Batter Bread offers a tender, flavorful loaf with subtle sweetness and a soft crumb, perfect for breakfast or as a snack, appealing to bread lovers and home bakers.
Ingredients
Instructions
- Dissolve yeast in warm water in a large bowl; add honey and let stand for 15 minutes.
- Stir in evaporated skimmed milk, instant mashed potatoes, melted margarine, and salt.
- Gradually add 3 cups of all-purpose flour, one cup at a time, beating well after each addition.
- Stir in enough of the remaining 1 cup of flour to make a soft dough.
- Place the dough in a 10-inch tube pan coated with vegetable cooking spray.
- Cover and let rise in a warm place (around 85°F) free from drafts for 1 hour or until doubled in size.
- Preheat oven to 350°F.
- Bake the bread for 45 to 50 minutes until it sounds hollow when rapped.
- Cool in the pan for 10 minutes.
- Remove from the pan and cool on a wire rack.
Tips & Substitutions
For a richer flavor, consider using honey from local beekeepers. If you don't have instant mashed potatoes, you can substitute with an equal amount of cooked and mashed potatoes. Ensure the water for dissolving the yeast is at the correct temperature; too hot can kill the yeast. For a slightly sweeter touch, add a tablespoon of sugar to the dough.
Serving Suggestions
This Honey-Potato Batter Bread is delightful served warm with butter or alongside soups like Potato Soup (Made With Watkins Cream For Soup And Sauces). It also pairs beautifully with a light salad or as a base for sandwiches. For a sweet twist, spread with a layer of Easy Brown Sugar Icing.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. To keep it fresh longer, you can freeze slices wrapped in plastic wrap and then in foil for up to three months. Reheat slices in the toaster or microwave for a few seconds to enjoy warm.
Nutrition & Diet Analysis (per serving)
Each serving of Honey-Potato Batter Bread contains roughly 165 calories, with 1g protein, 34g carbohydrates, and 4g fat.
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 regular milk instead of evaporated skimmed milk?
Yes, you can substitute regular milk for evaporated skimmed milk in this recipe. Just use the same volume, but keep in mind that the texture may be slightly different as evaporated milk is thicker and creamier, which contributes to the bread's texture.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and that the water temperature is appropriate for activation. Additionally, try placing the dough in a warmer area to encourage rising, like near a turned-off oven or a sunny window.
How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F. If the top is browning too quickly, you can cover it loosely with foil during the last few minutes of baking.
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).