Potato Bread Recipe
This homemade Potato Bread recipe is so easy to make and a great way to use up leftover mashed potatoes. This bread is soft, fluffy, and makes the perfect sandwich bread! Enjoy it toasted, eat it fresh with a pat of butter, or use it to make sandwiches or French Toast. This recipe might just become your favorite bread recipe!
I have two true loves in this world: homemade bread and mashed potatoes. Well, lucky for me, this potato bread is the perfect combination of both! I absolutely love this bread and know you will too.
SAVE THIS POTATO BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Why Should I Make Bread With Potato?
You might wonder why potatoes not only work well as a bread ingredient, but can actually make bread better. King Arthur Baking taught me everything I need to know: it’s all about the starch!
The higher the level of starch in your bread, the more tender it will be. And potatoes are one of the starchiest foods out there. With the addition of potatoes to your bread dough, you’re increasing the starch, which means a fluffy loaf of bread, a softer, tender crumb, and a nice, sturdy crust.
The Best Mashed Potatoes For Potato Bread
You can use Russet potatoes or Yukon Gold potatoes, but avoid red or purple potatoes, as they will change the color and texture of the bread.
Avoid using seasoned mashed potatoes, as those flavors will come through in the bread.
If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them.
Make sure your potatoes are as smooth and free of lumps as possible. I had the best results using a potato ricer like this one instead of mashing them. This helps prevent bits of whole potato from making it into your finished loaf.
Ingredients for Potato Bread
This bread with potato recipe uses the following ingredients:
Dry active yeast – You can use active dry yeast or instant yeast
Granulated sugar – The granulated sugar gives the bread a slightly sweet flavor, and it helps feed the yeast, giving you a light and fluffy bread.
Water – You can use filtered, bottled, or tap water. You want the water warm but not hot (about 90 degrees F).
Unsalted butter
Salt (if using salted butter, omit this. For kosher salt, cut the amount in half)
Eggs – Room temperature eggs work best when working with bread dough
Mashed potatoes (see notes above)
All-purpose flour – You can use bread flour or all-purpose flour.
For a detailed list of ingredients, see the printable recipe card at the bottom of the post!
How to make the Best Potato Bread
These instructions are detailed so you have the best success when you bake, but I promise, baking bread isn’t nearly as scary as it seems! Make the dough, let it rise, shape it, let it rise again, and bake it!
Make the Bread Dough
Into the stand mixer bowl, add the yeast, sugar, and warm water. Stir with the whisk attachment to combine and allow to sit for 5 minutes or until bubbles start to form.
Once the yeast has softened, add the butter, salt, and eggs to the yeast mixture. Stir to combine all of the ingredients.
Add the mashed potatoes and stir to combine.
Add 2 cups of the flour and stir to combine.
Allow the mixture to sit for 10 minutes. This will help develop the gluten.
Now, switch the whisk attachment out for the dough hook attachment and slowly add in the remaining flour by about ½ cup at a time. Allow the flour to be fully incorporated before adding more.
Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.
Knead and Rise
Set your stand mixer to medium speed and allow the dough to knead for about 5 minutes. Then turn the dough out onto a lightly floured surface.
Grease the bowl (or a separate large bowl) with baking spray or a small drizzle of oil. Place the dough back into the oiled bowl and let the dough rise in a warm place for 90 minutes or until the dough has doubled in size.
Prepare 2 9×5-inch loaf pans by spraying with some nonstick cooking spray or lining the pans with a piece of parchment paper. Set them aside.
Once the dough has doubled in size, turn the risen dough out onto a clean, dry surface and divide the dough into 2 equal balls.
Take one of the dough balls and, using your hand, flatten the dough out into a rectangle. Then roll the dough up, tucking the sides in to create a loaf shape. Place the loaf inside a prepared loaf pan. Repeat this process with the other dough ball.
Cover and allow to rise for 30 minutes.
Prepare and Bake
With about 10 minutes left of the rise, preheat the oven to 375 degrees F.
Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine.
Brush the tops of the loaves with the egg wash.
Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown, and when you tap on the top of the loaves, they sound hollow.
Remove from the oven and allow them to cool for 30 minutes before removing them from the bread pans.
Remove them from the bread pans and allow them to cool on a wire rack for 20 more minutes before cutting into them.
FAQs
How do I store my Potato Bread?
Store your bread in an airtight container at room temperature for up to 3 days. You can store it in an airtight container in the refrigerator for up to 5 days.
Can I freeze this bread?
You can! To freeze a whole loaf, wrap it in plastic wrap and place it in a freezer-safe container. Label, date, and freeze the bread for up to 3 months.
You can also preslice the bread by slicing the loaf first, placing the slices on a baking sheet, pre-freezing them for 1 hour, then transferring them to a labeled and dated freezer-safe container for up to 3 months. You can then remove as many pieces as you want at a time. Allow the loaf or slices to come to room temperature before enjoying.
Can I use potato flakes instead of mashed potatoes?
Potato flakes require moisture to develop, and your dough will be really dry. If you want to use instant potatoes, follow the manufacturer’s directions on making them first before adding them to the mixture.
Why didn’t my bread rise?
Most likely, it is a problem with your yeast. If your yeast is old, it won’t activate fully. Also, yeast can be scalded by hot ingredients, so keeping your ingredients below 100 degrees helps protect it and helps it to rise.
More Bread Recipes You’ll Love
Be sure to Pin or print this Potato Bread Recipe to satisfy your next homemade bread craving!
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The form can be filled in the actual website url.
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
Potato Bread Recipe
Ingredients
Instructions
Make The Bread Dough
Knead and Rise
Prepare and Bake
Notes
Avoid using seasoned mashed potatoes; those flavors will come out in the bread.
If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them until there are no lumps. Using a potato ricer works really well.
Store your bread in an airtight container at room temperature for up to 3 days.
Nutrition
The post Potato Bread Recipe appeared first on 365 Days of Baking.