Light and fluffy potato bread is a delicious homemade bread. Slice up this bread and use for sandwiches at lunchtime or toast in the morning with butter and honey.
Why make this bread
This recipe uses a cooked russet potato that is mashed and then added to the dough. The potato makes the bread pillowy soft.
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.
To make the bread dough
- Peel and cut potato into large chunks.
- Boil until soft. Strain potatoes, reserving the potato water
- Mash potatoes and allow to cool
- 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 ½ - 2 hours.
- 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.
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.
Recipe FAQs
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.
Yes, you can shape this dough into 24 rolls. Bake at 400 degrees for 15-18 minutes.
Yes, this bread can be frozen. After baking, allow the loaves to fully cool. Then place in a freezer bag and freeze for up to one month.
I like to slice my loaves before freezing, but you can also leave the loaves whole.
This bread is delicious toasted and topped with honey butter! If you find you have leftover bread, turn it into croutons .
Other great bread recipes
If you enjoy baking bread, you'll want to check out these recipes:
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
Ingredients
Potato
- 1 medium russet potato
- ½ cup potato water (from cooking the potato)
Dough
- 1 ½ cups whole milk (warmed)
- 2 ¼ teaspoons active dry yeast
- 1 Tablespoon honey
- 2 Tablespoons canola oil
- 1 teaspoon salt
- 5 ½ - 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 ½ - 2 hours
Shaping and Baking Bread
- Gently push down dough to deflate dough.
- 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
- 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.
David @ Spiced says
I can absolutely second your comments about potatoes in bread - the result is fantastic! Have you ever baked with dried potato flakes? They are a bit harder to find (ahem, internet), but they are a fun and very easy way to incorporate potato starch into bread. Either way, this version looks fantastic! Now I'm craving homemade bread...again... 🙂
Kathy says
Hi David,
I have not tried using dried potato flakes. I will have to give it a try one of these times. You just can't go wrong with homemade bread!
Valentina says
I don't know what it is about quarantine that makes me want to bake so much. I've never baked so much! Love that that's happening in your kitchen too.I think it's fun making baked goods with potatoes. The texture of this bread looks so delicate and soft. That dough is beautiful! 🙂 ~Valentina
Kathy says
Thanks, Valentina! I'm glad to know I'm not the only one who has been baking like crazy! 🙂
Alex says
I love how soft and light the bread is, Kathy!
Like Dawn, I have a lot of potatoes that need to be used up. This will be perfect, as I am planning on a big pot of soup tonight too!
Kathy says
Absolutely perfect along with soup! And there's nothing better than homemade!
Dawn - Girl Heart Food says
I have potatoes that need to be used up so this is perfect timing, Kathy! Plus, who doesn't love homemade bread! This one looks super fluffy. I can only imagine how delicious it tastes 🙂
Kathy says
Time to get baking! 🙂