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Potato Bread Recipe

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4 from 8 reviews

This homemade Potato Bread recipe delivers a soft, tender loaf with a subtle hint of sweetness. Featuring cooked and mashed potatoes added to a classic yeast dough, this bread boasts a moist crumb and golden crust, perfect for sandwiches or toast. Made with simple ingredients and baked in a loaf pan, it’s an inviting addition to any meal or snack.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 ¼ teaspoons instant yeast (1 envelope)
  • 1 teaspoon fine sea salt

Wet Ingredients

  • ½ cup water
  • ½ cup milk
  • ¼ cup honey
  • ¼ cup unsalted butter
  • 1 large egg
  • ⅓ cup cooked and mashed potato

Instructions

  1. Combine dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups of all-purpose flour, the instant yeast, and fine sea salt. Mix briefly to combine.
  2. Warm wet mixture: In a large microwave-safe measuring cup or bowl, combine water, milk, honey, and unsalted butter. Microwave on high for about 1 minute until warm (110°F-120°F), ensuring the butter is partially melted but mixture is not hot.
  3. Mix wet and dry: Add the warm milk mixture to the dry ingredients and mix on medium speed until well incorporated, scraping the bowl sides with a spatula as needed.
  4. Add egg and potato: Add the large egg and the cooked mashed potato to the mixture, then continue mixing on medium speed until fully combined, scraping down the bowl again if needed.
  5. Add remaining flour: Switch to the dough hook attachment. With the mixer on low speed, add 1 more cup of flour and mix until combined. Then add the final cup of flour in two ½ cup increments, mixing just enough to form a soft but slightly sticky dough that clings to the dough hook.
  6. Knead the dough: Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. Alternatively, knead with the stand mixer on medium speed for 3 minutes.
  7. Rest dough: Lightly cover the dough with a clean kitchen towel and let it rest for 10 minutes. Meanwhile, lightly spray a 10x5-inch loaf pan with nonstick cooking spray.
  8. Shape the loaf: After resting, pat or roll the dough into a rectangle approximately 8 inches by 15 inches. Starting from the short side, tightly roll the dough into a log shape. Place the dough seam-side down in the prepared loaf pan.
  9. Proof the dough: Cover the loaf with the kitchen towel and place it in a warm spot to rise for 40-50 minutes, or until doubled in size. The dough should rise just below the edge of the pan and slowly spring back when gently pressed.
  10. Preheat oven: While the dough rises, preheat your oven to 375°F (190°C).
  11. Bake the bread: Bake the loaf at 375°F for 35-40 minutes until deeply golden brown. The internal temperature should read 190°F when checked with an instant-read thermometer.
  12. Cool the bread: Carefully turn the bread out onto a wire rack and allow it to cool completely for at least 1 hour before slicing to preserve its crumb texture.

Notes

  • Make sure the potato is cooked and mashed smoothly for the best texture in the bread.
  • Warm the liquid mixture carefully to avoid killing the yeast; keeping it between 110°F and 120°F is ideal.
  • Do not add all flour at once; add gradually until you achieve a soft dough that is still slightly sticky.
  • The dough’s proofing temperature affects rise time—it should be in a warm, draft-free environment for optimal results.
  • Cooling the bread fully before slicing prevents it from becoming gummy or dense.

Find it online: https://dishcooks.com/potato-bread-recipe/