Chocolate Idaho® Potato Bread
- 1 medium-sized Idaho® potato
- ¼ cup + 2 tablespoons warm milk
- 1 ⅛ teaspoons active dry yeast (½ of a packet)
- 3 ¼ cups all-purpose flour
- ¼ cup + 2 tablespoons cocoa powder
- ½ cup sugar
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup chocolate chips
- 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 ¾ 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° 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.
This chocolate potato bread is perfect toasted and slathered with cream cheese. It’s great for an afternoon snack or breakfast on the go.