The last time I visited my brother, I brought along a loaf of this chocolate potato bread (everyone travels across state lines with homemade bread, right?). My brother likes my three year old nephew to eat really healthy food. I’m the same way with my son, so I totally get it. My brother had set aside whole grain bread for his son’s peanut butter and jelly sandwiches. My mom, who was also visiting, saw my chocolate potato bread, thought it was the whole grain bread, and proceeded to make my nephew’s sandwich using it. Let me just say that my nephew was one happy kiddo when he tasted the chocolate!
On its own, this potato bread is not that sweet. Don’t go in expecting cake or you will be disappointed, but don’t expect plain bread either – it’s a cross between the two. The bread has a dense, pumpernickel-like texture, though the potatoes in the batter keep it from being as dry as pumpernickel. It’s the perfect canvas for slathering cream cheese, butter, jelly, or even Nutella. When toasted, the chocolate chips mixed throughout the bread melt for maximum enjoyment!
If you are someone who worries about having a whole loaf of tasty bread sitting around your house begging to be consumed in one sitting, I can tell you that this bread freezes really well. Slice it first and wrap it tightly. Then, you can take out one slice at a time and toast it when you are ready to eat. It would be a nice Sunday morning tradition.
Chocolate Potato Bread
- 1 medium-sized 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 sugar
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon salt
- 2 large eggs room temperature
- 1/2 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 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 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.