This potato bread recipe creates a soft, fluffy bread from homemade bread that is perfect for serving sandwiches and soups.
What is potato bread?
There are many different types of potato bread, but this version is similar to white bread, but is perfect for gourmet sandwiches from the oven with thick smears of homemade honey butter or fresh gourmet sandwiches.
Flavor: Tips for a soft, fluffy, slightly buttery sweetness – Perfect for sandwiches and toast! Recommended Tools: Stand a mixer with dough hooks, bread and kitchen thermometer to check the water temperature. Offer suggestions: Make a butter and slapper, make a next-level sandwich, or serve it with soup! Yield: Make two soft, fluffy breads. Freeze: Let cool completely, wrap tightly, and freeze for up to 6 weeks. Thaw at room temperature and enjoy!
Potato bread ingredients tip
Potatoes: Use russet or baking potatoes due to their high starch content. Other varieties work, such as remaining mashed potatoes without adding moisture. Yeast: This recipe uses active dry yeast and has not been tested with other types of yeast. Flour: The usual, general-purpose white flour, when combined with starchy potatoes, creates the best texture and flavor. Sugar/Butter/Milk: Full-fat milk and butter help to raise the flavor, color and dough.
Pro Tip: Heat the milk and remove it from the heat until small bubbles form along the sides of the pot. This is called scalding and is optional, but gives a better rise.
How to make potato bread
Prepare the potatoes and burn the milk (the complete recipe below). Whisk potato water with sugar and add the yeast. In a blender, mix potatoes, milk, butter, salt, flour and yeast mixture. I’ll knead it. Cover and lift the dough. Add to the bread bread and rise again. Bake until the top is golden brown. Cool before slice.
Storage
Store in an airtight container at the counter. For longer storage, potato bread can be refrigerated. Freeze cooled bread or slices in a zipper bag for up to 6 weeks. Use the remaining potato bread to make homemade crumbs and croutons.
Other bread recipes
Have you enjoyed this homemade potato bread? Leave a comment and rating below.
Potato bread
The homemade potato bread is completely light and fluffy every time!
Cook ModePrevents the screen from getting dark
Mashed potatoes
Peel the potatoes and cut into 1 inch chunks. Place in a pan and add water and cover over one inch of potatoes. Bring it to a boil, reduce heat until heated, and cook until potatoes are tender. Reserve 1 cup of potato water and let it cool a little.
Drain the potatoes well and mash until very smooth, then cool a little. You will need 1 cup of mashed potatoes.
I’ll burn milk
Meanwhile, place the milk in a pan and heat it until the milk forms foam along the sides of the pan or reaches 181°F with a thermometer. Cool the milk to 105-110°F (it should be warm and not really hot).
Prepare the dough
Mix the reserved warm potato water (1 cup) and sugar. Sprinkle the yeast on top and sit for 10 minutes or until foamy.
In a blender with a large bowl or dough hook, mix mashed potatoes, warm milk, melted butter, salt, 4½ cups of flour, and yeast mixture. Mix in medium and low until combined.
Continue adding the flour slowly until the dough is pulled away from the bowl. Lower the mixer for about 5-7 minutes until smooth and shiny.
Place in an oiled bowl and cover with a kitchen towel. Rest in a warm place until the size doubles until approximately 1 hour.
Divide the dough in half and place each half in a 9×5 pan with greased (or parchment lined). It rises until doubled for about 45 minutes.
Preheat the oven to 350°F while the dough is rising.
Bake the bread until golden on top. Approximately 45-55 minutes.
Note
Sculling milk means it is heated just below the boil. I use an instant reed thermometer, but if I don’t have one, I heat the milk until small bubbles form along the side of the pot. As soon as you see small bubbles on the sides, remove them from the heat. Eliminating milk will make the bread even better as the bread will interfere with some of the protein.
If the bread starts to turn too brown, cover it loosely with foil.
The remaining potato bread is wrapped in the fridge for five days. Can be frozen and kept in the freezer for 6 weeks.
calorie: 175 | carbohydrates: 32g | protein: 5g | fat: 3g | Saturated fat: 2g | Polyunsaturated fat: 1g | January Saturated Fat: 1g | Trans Fat: 1g | cholesterol: 7mg | sodium: 318mg | potassium: 126mg | fiber: 1g | sugar: 2g | Vitamin A: 92iu | Vitamin C: 1mg | calcium: 31mg | iron: 2mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course bread
cooking Americans© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
The recipe is slightly adapted knots and opals. “Potato yeast bread.” Recipe. My favourite Eastern Star recipe. Nashville, Tennessee, 1968. 311. print.
(TagStoTRASSLATE)Butter (T)Wheat Flour (T)Milk (T)Potato (T)Yeast
