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Potato Bread Recipe

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4.1 from 10 reviews

This classic potato bread recipe yields soft, fluffy loaves with a tender crumb and a subtle sweetness. Incorporating mashed russet potatoes into the dough adds moisture and extends freshness, making it perfect for sandwiches or toasting. With simple ingredients and straightforward steps, this homemade bread is delightful for any occasion.

Ingredients

Potatoes and Liquid

  • ¾ pound (340g) russet potatoes (about 1 cup mashed)
  • ⅔ cup (158ml) water (reserved from cooking potatoes)
  • 1 cup (240ml) milk

Wet Ingredients

  • 4 ounces (113g) unsalted butter
  • 1 egg, lightly beaten

Dry Ingredients

  • ⅓–½ cup (65-100g) granulated sugar
  • 3 teaspoons (15g) salt
  • 1 tablespoon (8-9g) instant yeast
  • 5½–6 cups (660-720g) all-purpose flour

Instructions

  1. Prepare Potatoes: Peel and cut the russet potatoes into chunks. Place them in a medium saucepan and cover with water by at least an inch.
  2. Cook Potatoes: Boil the potatoes until tender, about 10 minutes. Drain them, reserving approximately ⅔ cup of the cooking water. Mash the potatoes and set aside to cool.
  3. Heat Milk Mixture: In a microwave-safe bowl, combine the milk, butter, sugar, and salt. Microwave for about one minute, then stir until the butter melts completely.
  4. Add Reserved Water: Stir in the reserved potato water to the milk mixture. Allow the mixture to cool if it is too hot to avoid killing the yeast and curdling the egg.
  5. Mix Yeast and Egg: Transfer the mixture to a large bowl or stand mixer. Add the instant yeast and gently whisk in the lightly beaten egg until combined.
  6. Add Potatoes and Flour: Incorporate the mashed potatoes into the mixture. Begin adding the all-purpose flour one cup at a time, mixing until a soft dough forms.
  7. Knead Dough: Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  8. First Rise: Place the dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm place for 1½ to 2 hours or until doubled in size.
  9. Shape Loaves: Punch down the risen dough and divide it in half. Flatten one half into a rectangle and fold into thirds. Fold the bottom third to overlap the others. Pinch to seal. Repeat with the second half.
  10. Prepare for Second Rise: Place both loaves into two greased 9″×5″ loaf pans. Allow them to rise for about 30 minutes or until the dough rises about one inch above the pans.
  11. Bake Bread: Preheat oven to 350℉ (175℃). Bake the loaves for 30-40 minutes. If browning too fast, tent with foil. Use an instant-read thermometer inserted in the center—it should read 195-200°F (90-95℃) when done.
  12. Cool: Remove the loaves from the oven and transfer to a wire rack. Let them cool completely before slicing for best texture.

Notes

  • Using russet potatoes adds moisture and softness to the bread without overpowering flavor.
  • The reserved potato water contains starch and flavor, enhancing dough quality.
  • Allow the milk mixture to cool to lukewarm to ensure yeast activation without killing it.
  • The dough should be soft but manageable; do not add too much flour to keep the bread tender.
  • Check internal temperature for doneness rather than relying solely on color.
  • Store cooled bread wrapped at room temperature for up to 3 days or freeze for longer storage.

Find it online: http://bitezly.com/potato-bread-recipe/