Potato Bread

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Light and fluffy potato bread is a delicious homemade bread. This recipe uses a cooked russet potato that is mashed and then added to the dough. The potato makes the bread pillowy soft. 

Lately I’ve been making homemade bread like crazy! I’ve been making sourdough bread, and English muffins, and banana bread and my latest bread is this wonderful potato bread.

This bread isn’t that unusual, but it does have an added cooked potato to the mixture. You could say the potato is the secret ingredient – even though there’s nothing secret about it because it is called potato bread, after all! But the potato is really a game changer in this bread. The extra starch from the potato make this bread so delicious and soft. 

What type of potato?

I used a russet potato. You want a medium sized potato. This one fit into my hand, almost the length from my fingers to wrist. In the end you want about a cup of mashed potato. If you end up with a little more or a little less, that is okay. 

While I used a russet potato, you could also use whatever kind you have on hand. A red potato or yukon gold would be fine. Avoid a potato with a deep colored flesh as it would color your bread. This potato bread recipe is not best with instant potatoes. 

Can I use leftover mashed potatoes?

For this recipe, I use just a cooked and mashed potato with no added butter, milk salt or other ingredient. That being said, I have used leftover mashed potatoes from time to time. After the holidays I always seem to have a huge amount of leftover potatoes and I have made this bread using it.

Just keep in mind, that your bread dough will need some adjusting. I would use a tad less salt and you may need to add additional flour due to the extra moisture from the leftover mashed potatoes. 

To make the bread dough

1. Peel and cut potato into large chunks. 
2. Boil until soft. Strain potatoes, reserving the potato water
3. Mash potatoes and allow to cool 
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4. In a mixing bowl of a stand mixer, add warm milk, yeast and honey.
5. Stir briefly and let sit for 5 minutes allowing yeast to proof.
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6. Add potato water, mashed potatoes, oil and salt and 2 cups of flour. Stir until mixed together.
7. Continue adding flour 1 cup at a time, allowing all flour to be fully incorporated, until dough forms a ball and pulls away from the side of bowl. You might not need all the flour.
8. Knead in mixer for 10 minutes.
9. Remove from mixing bowl and form a ball.
10. Place dough in a greased bowl and cover with plastic wrap.
11. Allow dough to double – approximately 1 1/2 – 2 hours.
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12. Gently push down dough to deflate dough. 
13.  Divide dough in half and working with each half at a time, gently flatten dough on a clean surface into a rectangle approximately 8 x 10 inches. 
14. Roll dough into an oval log. Pinch the seam and poke the ends into log. (How to shape a loaf of bread)
15. Place each loaf of dough into a greased bread pan. 
16. Cover until they double in size – 30 – 45 minutes
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17. Bake in a preheated 350 degree oven for 40 – 45 minutes.

Tips for making yeast bread

• Use a dough hook for mixing and kneading dough.
• Amount of flour needed varies. Add flour gradually stopping once dough forms a ball. Continue mixing and add a bit more flour if the ball spreads apart and is no longer round. 
• Rise time varies depending on temperature of environment.
• If you forget to save potato water, just use additional milk.
• Warm your milk to a temperature between 105 and 115 degrees. Anything cooler won’t activate the yeast and anything hotter can kill your yeast. If you don’t have a thermometer, you can drizzle the milk on your wrist. It should feel warm, but not hot.

This bread is delicious toasted and topped with honey butter! If you find you have leftover bread, turn it into croutons before your bread goes bad. 

Equipment used for making bread

I used the following equipment when making this bread:

• Stand mixer
• Bench scraper
• Loaf pans
• Baking rack

Other great bread recipes

If you enjoy baking bread, you’ll want to check out these recipes:

• Pumpkin Seed Bread
• Honey Oat Bread
• Multigrain Bread
• White Sandwich Bread

Don’t forget to PIN for later!

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Please check out all my delicious bread recipes! 

Potato Bread

Kathy

Soft and delicious bread made with cooked potato in the dough.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Rise Time 3 hrs

Total Time 4 hrs

Course Bread

Cuisine American

Servings 2 Loaves

Calories 137 kcal

Ingredients

  

1x2x3x

Potato

• 1 medium russet potato
• 1/2 cup potato water (from cooking the potato)

Dough

• 1 1/2 cups whole milk (warmed)
• 2 1/4 teaspoons active dry yeast
• 1 Tablespoon honey
• 2 Tablespoons canola oil
• 1 teaspoon salt
• 5 1/2 - 6 cups all purpose flour

Instructions

 

Cooking the Potato

• Peel and cube the potato. Add to a sauce pot and cover with water. Boil until potatoes are soft and tender.
• Drain potatoes, saving potato water for dough.
• Mash potatoes with a fork or a potato masher. Allow to cool to warm. You need approximately 1 cup of mashed potatoes for the dough.

Dough

• In a mixing bowl of a stand mixer, add warm milk, yeast and honey. Stir briefly and let sit for 5 minutes allowing yeast to proof.
• Add potato water, mashed potatoes, oil and salt and 2 cups of flour. Stir until mixed together.
• Continue adding flour 1 cup at a time, allowing all flour to be fully incorporated, until dough forms a ball and pulls away from the side of bowl. You might not need all the flour
• Knead in mixer for 10 minutes.Remove from mixing bowl and form a ball
• Place dough in a greased bowl and cover with plastic wrap
• .Allow dough to double - approximately 1 1/2 - 2 hours

Shaping and Baking Bread

• Gently push down dough to deflate dough. 
•  Divide dough in half and working with each half at a time, gently flatten dough on a clean surface into a rectangle approximately 8 x 10 inches. Roll dough into an oval log. Pinch the seam and poke the ends into log.)
• Place each loaf of dough into a greased bread pan. Cover until they double in size - 30 - 45 minutes
• Bake in a preheated 350 degree oven for 40-45 minutes.
• Allow bread to cool for 5 - 10 minutes in pan. Remove from pan and continue cooling on a baking rack. Allow bread to fully cool before slicing.
• Cut each loaf into 12 equal slices

Notes

Tips 

• Use a dough hook for mixing and kneading dough.
• Amount of flour needed varies. Add flour gradually stopping once dough forms a ball. Continue mixing and add a bit more flour if the ball spreads apart and is no longer round. 
• Rise time varies depending on temperature of environment.
• If you forget to save potato water, just use additional milk.
• Warm your milk to a temperature between 105 and 115 degrees. Anything cooler won't activate the yeast and anything hotter can kill your yeast. If you don't have a thermometer, you can drizzle the milk on your wrist. It should feel warm, but not hot.

Nutrition

Serving: 1sliceCalories: 137kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 105mgPotassium: 99mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Keyword bread with mashed potatoes, how to make bread, potato bread

Tried this recipe?Leave a comment and let me know what you think.