An unsung hero of the breakfast table, potato bread will increase your toast satisfaction level
By John Sherman Updated February 13, 2018
EC: In Praise of Potato Bread, an Ordinary Luxury
Credit: Photo by Flickr user jcipa
My first experience with potato bread was potato hamburger buns, which were my household’s standby choice for sloppy joes, pulled pork sandwiches, and other meals in the burger family. Their slightly sweet flavor complements savory food, and they’re as soft as McDonald’s sesame buns, but without the Fixodent effect of biting into one, in which the top layer of bun adheres to the back of one’s teeth and is impossible to scrape off.
Potato bread compresses the same way Wonder Bread does, which my dad always claimed could plug a leak in a pinch (I think he was kidding, but I don’t entirely doubt it), and I can remember flattening each half of a potato bun into a kind of cracker patty, then assembling a kind of sandwich concentrate with the result. It is the egg noodle of breads: a little bit richer, significantly yellower, and maybe even good for you, in the way adjectives seem to indicate nutritional improvements—whole-wheat bread, multigrain cereal, gluten-free milk, etc.
But for all my devotion to potato bread, I’ve never known where exactly the potato comes into it, or why the addition of potato makes the bread so yellow. The makeup of potato bread is fairly simple, it turns out, but its virtues are many. According to the diligent scientists of Cook’s Illustrated, the starch from the mashed potatoes allows the bread to stay soft much longer than traditional wheat bread, which starts to turn stale within a day. In science terms: “As baked bread cools, its starches begin to crystallize, trapping water inside the hardened crystal structures... The starch molecules in potatoes contain negatively charged phosphates that deter them from recombining, and diluting flour with potato makes it harder for the wheat starches to crystallize as well.”
A potato bread recipe from King Arthur Flour—the Holy See of all things baked—calls for butter, eggs, and mashed potatoes. Challah bread has a similar texture and yellow tint, and also calls for egg, but there’s no way the yellow comes just from egg yolk, is there? Or perhaps yellow potatoes make for yellow(er) bread? Some corners of the health internet have suggested potato bread manufacturers rely on food dye to maintain the bread’s signature yellow, but none of the major brands include any food coloring in their ingredients list.
I love potato bread so much I’ve been swapping it in for other breads in every recipe I can. I love a potato bread Toad in the Road, and, ironically, I’ve found it particularly good in recipes that normally call for stale bread, including French toast and bread pudding. A grilled Monte Cristo drizzled in maple syrup almost isn’t worth making with anything else, and croques both -monsieur and -madame benefit from potato bread’s soft, buttery sweetness, like a croissant with chutzpah.
EC: message-editor%2F1485963076048-potatobread
Credit: Courtesy Martin's Bread
But contrary to nutritional adjective logic, potato bread is less healthy than other, less exciting breads like whole-wheat or rye. The eggs, butter, and additional sugar (twice as much as whole wheat bread, per the King Arthur Flour recipe) give it more cholesterol per serving, though the nutrients added by mashed potato—potassium, fiber Vitamins B and C—remain.
On the other hand, does it matter? Perhaps a lifetime of potato bread is unwise, and will come back to bite me in my potato-bread-yellow-tinted ass, but indulgence is not a health plan. Triple-cream cheese and glazed donuts are poor decisions in the long term, but a life of fat-free cottage cheese and half-eaten unglazed munchkins is a life barely lived.
Potato bread is an ordinary indulgence, a way of taking the long way home when the weather’s nice. At breakfast especially, the small treat of tastier-than-average sandwich bread can make a meal out of what can otherwise feels like subsistence—or in the case of multihyphenate whole-wheat bread, exercise. A slice of buttered potato toast with jam is practically a chocolate commercial in comparison. Sourdough and brioche both go stale by the next day’s breakfast, and who needs the pressure of a ticking time-bread? Potato bread lasts a week or more at its exact grocery-store softness. It’s a bread with staying power. Potato bread has the range.
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FAQs
According to David and Hunter, potatoes were commonly substituted for part of the flour during times when wheat was in short supply. Tubers were also incorporated into breads to save money because (at that time) potatoes were cheaper than flour.
What are bread wheat and potatoes rich in answer? ›
Food items like potatoes, rice, and bread are rich in carbohydrates. Carbohydrates provide energy to our body to get through the day.
How is potato bread different from regular bread? ›
Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it.
Why is potato bread so good? ›
This homemade potato bread is a soft and fluffy loaf of bread made with mashed potatoes! The potatoes add moisture and starch to the bread, which makes it moist and tender. Potato bread is a great choice for sandwiches, toast, or just eating plain. This from-scratch version is way better than store-bought!
What is the healthiest bread you can eat? ›
Next time you're at the store, look for the following options to find a healthy bread you like.
- Wholegrain bread. Wholegrain bread is minimally processed and made with flour from fully intact grains. ...
- Multigrain bread. ...
- Dark rye bread. ...
- Authentic sourdough bread. ...
- Flaxseed, or linseed, bread. ...
- Ezekiel, or sprouted grain, bread.
If you've never had Scottish potato scones, or Irish potato bread, you are truly missing out! They're essentially the same, but have different names in different locations. Even within Ireland, some call them potato bread and others call them potato cakes or farls.
Is it better to eat potatoes or bread? ›
Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.
How healthy is potato bread? ›
Either way, the potatoes boost the overall nutritional value, making it comparable to whole-wheat bread for fiber and nutrients such as zinc and iron. Potato bread has about the same calories and protein, but it provides significantly more potassium than either white or whole-wheat bread.
What is the main nutrient in bread and potatoes? ›
Potatoes are rich in potassium, vitamin B6, vitamin C, and fiber, all of which contribute to heart health. Potatoes also contain complex carbohydrates. Bread, especially whole-grain varieties, is high in fiber, which helps keep us full for longer, assists in controlling cholesterol, and provides iron and folate.
How long can potato bread last? ›
Sourdough and brioche both go stale by the next day's breakfast, and who needs the pressure of a ticking time-bread? Potato bread lasts a week or more at its exact grocery-store softness. It's a bread with staying power.
Eggs and potatoes affect the color
In contrast, most potato bread recipes use eggs, which can affect the color of the bread (thanks to their yellow-orange yolks). Similar to potato bread, brioche and challah – which also use eggs — also often have a slightly yellow color to them.
Is potato bread good for diabetics? ›
Lorencz shares that potato breads might be another landmine to look out for if blood sugar is your concern. She states, "With 22 grams of carbohydrate and less than 1 gram of fiber, this bread will quickly raise your blood sugar and potentially lead to a crash shortly after.
Is Martin's potato bread unhealthy? ›
The various nutritional benefits like 15 grams of whole grains per serving make Martin's 100% Whole Wheat Potato Bread a great option for all types of meals.
Is potato bread good for your stomach? ›
In addition to its unique characteristics, potato bread also offers several nutritional benefits. Potatoes are a good source of carbohydrates, providing energy for the body. They are also rich in dietary fiber, which aids in digestion and promotes a feeling of fullness.
Can you put potato bread in the toaster? ›
Once they are golden brown on both sides take the bread off the heat and place on a wire cooling rack. Hurrah! Your potato farls are ready to eat. Pop them in the toaster and spread with butter and a grind of black pepper, and if you are feeling indulgent some thin slices of mature cheddar or smoked salmon.
Is potato bread healthier than white bread? ›
Either way, the potatoes boost the overall nutritional value, making it comparable to whole-wheat bread for fiber and nutrients such as zinc and iron. Potato bread has about the same calories and protein, but it provides significantly more potassium than either white or whole-wheat bread.
Why does potato bread last so long? ›
The starch molecules in potatoes contain negatively charged phosphates that deter them from recombining, and diluting flour with potato makes it harder for the wheat starches to crystallize as well. The net effect? Potato breads stay soft much longer.
Is Martin's potato bread made from potatoes? ›
Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners ( ...
