Chocolate Idaho® Potato Bread
This chocolate potato bread is perfect toasted and slathered with cream cheese. It’s great for an afternoon snack or breakfast on the go.
Ingredients
- 1 medium size Idaho® potato
- 1/4 cup + 2 tablespoons warm milk
- 1 1/8 teaspoons active dry yeast (1/2 of a packet)
- 3 1/4 cups all-purpose flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup chocolate chips
Instructions
- Place the potato in a small saucepan on high heat. Add enough cold water to cover the top of the potato.
- Once the water boils, reduce heat to medium low and cover. Cook the potato in lightly boiling water until tender, about 20 to 25 minutes.
- Drain the water.
- Once the potato is cool enough to touch, peel the skin off. It should come off easily.
- Mash the potato with a potato masher or in a food processor.
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle yeast over warm milk and let rest for several minutes.
- Add 3/4 cup of the mashed potato (use the rest however you wish), flour, cocoa powder, sugar, butter, salt and eggs and beat on medium-low speed until the mixture comes together.
- Switch from the paddle attachment to the dough hook and knead for about 5 minutes or until the dough is smooth and elastic.
- Add chocolate chips and knead for another minute.
- Place dough in a greased bowl, cover, and place in a warm place to rise until doubled in size, about one hour.
- Punch down, shape into a loaf, and transfer to a greased loaf pan. Let rise in a warm place until nearly doubled, about one hour.
- Heat oven to 375 degrees F.
- Bake for 30 minutes.
- Cover to prevent the top from burning and bake for another 15 minutes.
- The loaf should sound hollow when removed from the loaf pan and tapped on the bottom.
- Place the loaf on a cooling rack to cool.
Attribution
Recipe and photo used with permission from: Idaho Potato Commission
