Description

This Homemade Potato Bread is soft, fluffy, and wonderfully moist, thanks to the addition of mashed potatoes and starchy potato water. With a tender crumb and a subtle, rich flavor, it’s perfect for sandwiches, toast, or simply enjoyed fresh with butter. The mashed potato not only keeps the bread soft for days but also gives it a slight sweetness and delicate texture. Easy to make and versatile, this loaf is a comforting, homemade alternative to store-bought bread—perfect for everyday use or special meals!

Ingredients

Scale

Potatoes: The star of the show! They should be cooked and mashed before being incorporated into the dough.
Flour: All-purpose flour typically works best, providing a good balance of structure and softness.
Yeast: Active dry yeast or instant yeast can be used for leavening, giving the bread its desired rise.
Salt: Essential for flavor, salt also strengthens the dough structure.
Water: It hydrates the dough, making it easier to knead and shape.
Butter: Optional, but adding melted butter enhances the richness and flavor of the bread.
2 large potatoes (about 500 grams)
500 grams all-purpose flour
7 grams active dry yeast
10 grams salt
300 ml warm water
30 grams melted butter (optional)

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Instructions

Prepare the Potatoes: Peel the potatoes and boil them in salted water until fork-tender. Drain and mash until smooth. Let them cool.
Mix the Ingredients: In a large bowl, combine the mashed potatoes, flour, salt, and yeast. Mix well until combined. Gradually add warm water and melted butter, stirring until the dough begins to form.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment for about 1 to 1.5 hours, or until doubled in size.
Shape the Loaf: Once risen, punch down the dough and shape it into a loaf or divide it into smaller pieces for rolls. Place the shaped dough into a greased loaf pan.
Second Rise: Cover again and allow it to rise for another 30-45 minutes, until it has risen above the edge of the pan.
Bake: Preheat your oven to 200°C (392°F). Bake the bread for 30-40 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Potato Choice: Russet potatoes work best due to their high starch content, but Yukon Gold potatoes can be used for a slightly richer flavor.
Potato Water Tip: Using the reserved potato water adds extra starch, which helps create a soft, tender crumb. Ensure it’s warm (not hot) to avoid killing the yeast.
Flour Adjustment: Depending on the moisture of the mashed potato, you may need a little more or less flour. Add gradually until the dough is soft but not sticky.
Texture Variation: For a lighter loaf, use bread flour instead of all-purpose flour.
Add-Ins: Enhance flavor with fresh herbs, garlic powder, or shredded cheese mixed into the dough.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Serving Idea: This bread makes excellent toast, sandwich bread, or a base for grilled cheese. Try it warm with a pat of butter!

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes

Nutrition

Serving Size: 12 slices
Calories: 180 kcal per slice