Potato Bread

This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You’ll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.

If this is your first time hearing about this lovely loaf, listen up! We are replacing some of the flour used in traditional bread baking with potatoes! By using potatoes, we are adding a lot of great nutrients into the bread compared to the typical, over-processed store-bought loaves.

My potato bread recipe is a healthy, easy alternative that is both flexible and forgiving, so it’s a perfect starter recipe if you want to try your hand at homemade bread! This bread is so easy to make! It can be used for a multitude of different purposes, and it’s a great bread to try and make! If you’ve never made bread, don’t be afraid. The more you make the easier it will get!

Why Make This Potato Bread

• Perfect For Toast or Sandwiches

• Easy To Make

• Simple, Short Ingredient List

• Versatile

  
  

  

Before You Start

1. Measure Accurately: Use measuring cups and spoons for all ingredients to ensure the right balance, especially with yeast and salt.

2. Check Potato Doneness: Make sure the potatoes are fork-tender before mashing. Undercooked potatoes can make the bread dense.

3. Warm Ingredients: Let the milk mixture cool to a warm temperature before adding it to the yeast. Too hot can kill the yeast, and too cold can slow down the rising. The ideal temperature should be around 110°F (43°C).

4. Grease Your Pan Well: Properly greasing the loaf pans helps the bread release easily after baking, preventing sticking.

5. Create a Warm Rising Environment: Find a draft-free spot in your kitchen for the dough to rise. If your kitchen is cool, you can place the bowl inside an oven with just the light on to keep it warm.

6. Use Fresh Yeast: Make sure your yeast is active by checking the expiration date. Fresh yeast helps the dough rise properly.

   Ingredients You’ll Need: 

   • Potatoes – I used russet potatoes, peeled and cubed.

   • Milk – Use your preference. Dairy or nondairy. I usually always use non-dairy because that’s pretty much the only milk we have in the house.

   • Butter – I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter are added to bread because it results in a higher rise and a crisper crust?

   • Yeast – I used instant yeast for this recipe. You can use dry yeast, but it will need to be activated first in a little bit of water with a bit of sugar.

   • Flour – I used all-purpose flour as it works best for this bread. You could also combine some whole wheat flour along with some all-purpose.

   • Salt – Salt is such a needed ingredient in baking goods, without it, your bread will have no taste.

   • will have no taste.

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   How To Make Potato Bread

   Cook the Potatoes: Start by peeling and cubing 2 medium russet potatoes. Place them in a medium saucepan with 2 to 3 cups of water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes until the potatoes are fork-tender. Once done, drain the water and mash the potatoes with a fork.

   
   

   

   
   

   Prepare the Milk Mixture

   In a separate medium saucepan, combine 1½ cups of milk, ¼ cup of unsalted butter, and 1 teaspoon of salt. Heat the mixture over medium heat until it starts to bubble around the edges. Stir in the mashed potatoes. Transfer this warm mixture to the bowl of your mixer and let it cool until it’s warm but not hot.

   Tip: Letting the mixture cool prevents killing the yeast, ensuring your dough rises properly.

   
   

   

   
   

   Mix the Dough

   Sprinkle 2¼ teaspoons of instant yeast over the milk and potato mixture. Add 2 cups of all-purpose flour. Using the paddle attachment, mix until the flour is fully incorporated. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Gradually add up to 1 cup more flour as needed until the dough pulls away from the sides but remains slightly sticky.

   Tip: Adding flour gradually helps achieve the perfect dough consistency without making it too dry.

   
   

   

   
   

   First Rise

   Lightly grease a large bowl with cooking spray and place your dough inside. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm, draft-free spot for 1 hour 30 minutes until it doubles in size. If you prefer, you can refrigerate the dough overnight for a slow rise.

   Tip: A warm environment speeds up the rising process, giving your bread a better texture.

   Shape the Loaves

   Punch down the risen dough to release the air. Turn it onto a clean, lightly floured surface and knead it gently a couple of times. Using a pastry scraper, divide the dough into two equal pieces. Grease two 8.5 x 4.5 x 3-inch loaf pans with a little oil or cooking spray. Place each half of the dough into the prepared pans.

   
   
   
   

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   Second Rise

   Lightly sprinkle the tops of the loaves with a bit of flour. If you like, make 3 slits on top of each loaf for a classic look. Let the loaves rise again in a warm, draft-free area for 30 minutes to 1 hour until they double in size.

   Bake the Bread

   Preheat your oven to 375°F (190°C) while the loaves are rising. Once ready, place the loaf pans in the oven and bake for 35 to 40 minutes. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 190°F to 200°F. If the loaves brown too quickly, cover them loosely with foil and continue baking.

   Cool and Serve

   After baking, let the loaves cool in the pans for about 2 minutes. Gently run a dull knife along the edges to loosen the bread. Turn the loaves out onto a cooling rack and let them cool completely before slicing and serving.