There's nothing quite like the smell of freshly baked bread, and this potato bread recipe is no exception. Soft, moist, and flavorful, this bread is a perfect treat on its own, toasted with butter, or used as a base for sandwiches. What's great about this recipe is that it's easy to follow and requires no special skills or equipment.
With just a few basic ingredients, you can whip up a fresh and tasty loaf of bread that's perfect for any occasion. One of the key ingredients in this recipe is mashed potatoes, which add a delicious flavor and texture to the bread. Whether you're a seasoned baker or a beginner, this recipe will surely become a favorite in your kitchen.
So, if you're looking for a delicious and satisfying bread recipe, give this potato bread recipe a try. It's simple, easy to make, and sure to be a hit with your family and friends!
For more delicious bread recipes like this, check out our Dinner Rolls, Bread For Tortas, Rosemary Focaccia bread, Breadsticks, Galleta Cuartel, Galleta Paraguaya, Sandwich Bread, Whole Wheat Pita Bread, Naan Bread, Challah bread, Bolillos, and Telera Bread.
How to Make Potato Bread
Note: The full instructions are provided in the recipe card below.
Grease (2) 9'' x 5'' inch loaf pans with butter and set them aside. Cook the potato (you'll need about 3 potatoes or enough to make 5oog) in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl.
(You should have 500g pureed potato.) Set aside to cool.
Watch Recipe Video
Alternatively, you can place potatoes in a saucepan, cover them with water to a depth of 1 inch, bring them to a boil, lower the heat to a simmer, and cook until the potatoes are tender when pierced with a knife. Drain potatoes and follow as stated above.
In the bowl of a stand mixer, combine the yeast, 125g (1 cup) of flour, and 8 oz (1 cup) of warm water (about 110 to 115 F). Let the mixture sit for 10 to 15 minutes until it becomes frothy. In another bowl, combine the remaining 875 g ( about 7 cups) flour, salt, and sugar and set it aside.
Add the oil, eggs, and mashed potatoes to the stand mixer bowl with the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients are well combined.
Gradually add the flour mixture to the stand mixer bowl in 3 to 4 increments, mixing on low speed after each addition until the dough comes together and is smooth and elastic about 8 minutes. Add a tablespoon or two of warm milk if the dough is too dry.
Form the dough into a ball and place it in a lightly oiled large bowl; turn to coat the entire dough with oil, then fold it over itself a few times to form into a ball.
Cover with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 to 2 hours or until it has doubled. Once the dough has risen, gently punch it down to release any air bubbles.
Divide the dough into two equal parts. Shape each half of the dough into a loaf and place each loaf in the prepared pans, making sure to tuck the edges of the dough underneath to create a smooth surface on top. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour. Preheat the oven to 350F.
Bake the bread loaves in the preheated oven for 35-40 minutes, or until the loaves sound hollow when tapped, the tops are brown, and the internal temperatures are 200 degrees. Remove the bread from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
👀Note: It's important to ensure that your leftover mashed potatoes are at room temperature before adding them to the dough. This will allow the mashed potatoes to mix more easily with the other ingredients, resulting in a smoother and more uniform dough. Additionally, using room-temperature mashed potatoes can help ensure that the dough rises properly.
Pair with
You may also like
Recipe
Easy Potato Bread
Equipment
Ingredients
- 1 kg bread flour or all-purpose flour
- 8 oz (1 cup) water
- 10 g Instant dry yeast
- 25 g kosher salt
- 100 g granulated sugar
- 2 large eggs
- 50 g sunflower oil
- 500 grams mashed potatoes , at room temperature
Instructions
- Grease (2) 9'' x 5'' inch loaf pans with butter and set them aside. Cook the potato (you'll need about 3 potatoes or enough to make 5oog) in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 500g pureed potato.) Set aside to cool.
- Alternatively, you can place potatoes in a saucepan, cover them with water to a depth of 1 inch, bring them to a boil, lower the heat to a simmer, and cook until the potatoes are tender when pierced with a knife. Drain potatoes and follow as stated above.
- In the bowl of a stand mixer, combine the yeast, 125g (1 cup) of flour, and 8 oz (1 cup) of warm water (about 110 to 115 F). Let the mixture sit for 10 to 15 minutes until it becomes frothy.
- In another bowl, combine the remaining 875 g ( about 7 cups) flour, salt, and sugar and set it aside. Add the oil, eggs, and mashed potatoes to the stand mixer bowl with the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients are well combined.
- Gradually add the flour mixture to the stand mixer bowl in 3 to 4 increments, mixing on low speed after each addition until the dough comes together and is smooth and elastic; this should take about 8 minutes. Add a tablespoon or two of warm milk if the dough is too dry.
- Form the dough into a ball and place it in a lightly oiled large bowl; turn to coat the entire dough with oil, then fold it over itself a few times to form into a ball. Cover with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 to 2 hours or until it has doubled in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into two equal parts. Shape each half of the dough into a loaf and place each loaf in the prepared pans, making sure to tuck the edges of the dough underneath to create a smooth surface on top. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Preheat the oven to 350F. Bake the bread loaves in the preheated oven for 35-40 minutes, or until the loaves sound hollow when tapped, the tops are brown, and the internal temperatures are 200 degrees. Remove the bread from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 👀Note: It's important to make sure that your leftover mashed potatoes are at room temperature before adding them to the dough. This will allow the mashed potatoes to mix more easily with the other ingredients, resulting in a smoother and more uniform dough. Additionally, using room-temperature mashed potatoes can help ensure that the dough rises properly.
Watch how to make it
Notes
- Oven: Preheat your oven to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes or until heated through.
- Toaster: Slice the bread and toast it in a toaster until heated through and crispy.
- Microwave: Wrap the bread in a damp paper towel and microwave for about 20-30 seconds on high power or until heated through.
- After the bread has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 5 days.
- Allow the bread to cool completely to room temperature.
- Wrap the bread tightly in plastic wrap to prevent freezer burn. Make sure to wrap it a few times to ensure it is well-sealed.
- Wrap the plastic-wrapped bread in aluminum foil to add an extra layer of protection.
- Label the bread with the date and contents, and place it in the freezer.
- Freeze the bread for up to 3 months.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
