Potato Bread

This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You’ll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.

If this is your first time hearing about this lovely loaf, listen up! We are replacing some of the flour used in traditional bread baking with potatoes! By using potatoes, we are adding a lot of great nutrients into the bread compared to the typical, over processed store bought loaves.

My potato bread recipe is a healthy, easy alternative that is both flexible and forgiving, so it’s a perfect starter recipe if you want to try your hand at homemade bread!

Why Make This Potato Bread

• Perfect For Toast or Sandwiches
• Easy To Make
• Simple, Short Ingredient List
• Versatile

This bread is so easy to make! It can be used for a multitude of different purposes, and it’s a great bread to try and make! If you’ve never made bread, don’t be afraid. The more you make the easier it will get!

My favorite thing about this potato bread is how long it keeps. Since we are replacing some of the flour in this recipe with potato, the starches react to absorb moisture. This means our bread will stay fresh for longer, without any worry of it going stale!

• Potatoes – I used russet potatoes, peeled and cubed.
• Milk – Use your preference. Dairy or non dairy. I usually always use non dairy because that’s pretty much the only milk we have in the house.
• Butter – I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!
• Yeast – I used instant yeast for this recipe. You can use dry yeast, but it will need to activated first in a little bit of water with a bit of sugar.
• Flour – I used all-purpose flour as it works best for this bread. You could also combine some whole wheat flour along with some all-purpose.
• Salt – Salt is such a needed ingredient in baking goods, without it, your bread will have no taste.

Prep:

1. Cook potatoes: Fill a medium size saucepan with 2 to 3 cups of water and add the potato cubes. Bring to a boil over medium-high heat and cook for 10 to 15 minutes or until fork tender. Drain and mash it with a fork.
2. Heat the milk and add the potato: Add the milk into a medium size saucepan and add the butter and salt to it. Heat on medium heat just until the milk start to bubble around the edges a bit. Stir it then add the mashed potatoes. Pour this mixture into the bowl of your stand mixer and let it cool until still warm but not hot to touch.
3. Make the dough: Add the yeast to the mixer bowl and 2 cups of flour. Using the paddle attachment mix until the flour is fully incorporated into the milk mixture. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Add remaining flour as needed, it should mostly come clean from the sides of the bowl but should still be loose and a little gluey.
4. First rise: Grease a large bowl with cooking spray then place the dough in the bowl. Cover with plastic wrap or a damp clean towel and let it rise in a warm draft-free spot until doubled in size. You can also refrigerate the dough overnight, it should slowly rise in the fridge.

Finish:

1. Place dough in loaf pans: Punch down the dough with your fist to let the air out. Turn the dough onto a clean and lightly floured surface. Knead it with your hands a couple time, then using a pastry scraper, cut it into two equal size pieces and form into loaves. Grease 2 8×4-inch loaf pans with a little oil or cooking spray. Place each half into the greased pans.
2. Second rise: Lightly sprinkle the top of the loaves with a bit of flour and if preferred, cut 3 slits into each loaf. Let the loaves rest in a warm draft-free environment for another 30 minutes to an hour or until doubled in size.
3. Bake: While the loaves are resting, preheat the oven to 375°F. Transfer the loaf pans to the oven and bake for 35 to 40 minutes or until the bread sounds hollow when lightly tapped. If the loaves are browned on top but still not baked through, cover them loosely with foil to prevent over-browning and continue baking until done. The breads are baked through when the internal temperature is between 190°F and 200°F.
4. Cool & Slice: Let the loaves cool for about 2 minutes in the pans, then gently run a dull knife along the edge of the pan to loosen the bread. Turn the loaf pans onto a cooling rack and let cool completely before slicing and serving.

Tips

1. Let the loaves cool completely before slicing to make it easier!
2. If the loaves are browned on top but still not baked through, cover them loosely with foil to prevent over-browning and continue baking until done.
3. I highly recommend getting an Instant Read Meat Thermometer to make it easier to determine when your potato bread is done! This will especially help new/novice bakers.
4. This recipe yields 2 loaves!

My Dough Didn’t Rise!

Probably one of the most common questions I get on this blog is why didn’t my dough rise? Since I’m not with you in the kitchen when you’re baking, it’s really impossible for me to pinpoint where you went wrong or what happened with your dough. There are many reasons why dough doesn’t rise, so here’s my list for possible reasons.

1. Dead yeast – this is probably the number 1 reason 90% of the time. I know it’s frustrating, but if the yeast is old, that dough will not rise, and you’ll end up with a brick of bread. Make sure you store yeast properly, for some tips on how to store yeast, check out this article.
2. Water or milk is too hot – yes, yeast loves a warm environment, which is why we usually add lukewarm water or milk to dough. However if that water or milk is too hot, it will kill the yeast. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this.
3. Environment – if your room is too cold, this will also prevent dough from rising. Yeast loves a warm and draft-free environment. Refer to my FAQ section above on the best place for dough to rise.
4. Not enough time to rise – patience is key. Sometimes your dough may take 2 to 3 hours to rise properly, even though mine only took 40 minutes. Just give it some more time, if the yeast is good, it will do its job.

Storing

This is a bread with staying power! Thanks to the starch in the potatoes, it will absorb more water, therefore giving us a softer texture for longer! Your potato loaf should keep for over a week, covered at room temperature.

Freezing

This potato bread is great for freezing. It’s important to freeze bread while it’s still fresh and not after it has gone stale. Let the bread cool completely before storing it in freezer bags. Bread will last in the freezer for 3 to 6 months.

More Delicious Bread Recipes To Try

• Dark Rye Bread
• Amish White Bread
• Pumpkin Cinnamon Bread
• Easter Bread
• Ciabatta
• Brioche Buns
• Cinnamon Bread
• Easy Focaccia
• No Knead Potato Bread

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4.38 from 24 votes

Potato Bread

Prep 1 hour hour

Rising Time 1 hour hour 30 minutes minutes

Cook 35 minutes minutes

Total 3 hours hours 5 minutes minutes

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This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You'll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.

US CustomaryMetric

20

Ingredients

• ▢ 2 medium russet potatoes (peeled and cubed)
• ▢ 1½ cup milk
• ▢ ¼ cup butter (unsalted)
• ▢ 1 teaspoon salt
• ▢ 2¼ teaspoon instant yeast (1 packet)
• ▢ 4½ cups all-purpose flour (up to 5 cups)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Cook potatoes: Fill a medium size saucepan with 2 to 3 cups of water and add the potato cubes. Bring to a boil over medium-high heat and cook for 10 to 15 minutes or until fork tender. Drain and mash it with a fork.
• Heat the milk and add the potato: Add the milk into a medium size saucepan and add the butter and salt to it. Heat on medium heat just until the milk start to bubble around the edges a bit. Stir it then add the mashed potatoes. Pour this mixture into the bowl of your stand mixer and let it cool until still warm but not hot to touch.
• Make the dough: Add the yeast to the mixer bowl and 2 cups of flour. Using the paddle attachment mix until the flour is fully incorporated into the milk mixture. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Add remaining flour as needed, it should mostly come clean from the sides of the bowl but should still be loose and a little gluey.
• First rise: Grease a large bowl with cooking spray then place the dough in the bowl. Cover with plastic wrap or a damp clean towel and let it rise in a warm draft-free spot until doubled in size. You can also refrigerate the dough overnight, it should slowly rise in the fridge.
• Place dough in loaf pans: Punch down the dough with your fist to let the air out. Turn the dough onto a clean and lightly floured surface. Knead it with your hands a couple time, then using a pastry scraper, cut it into two equal size pieces. Great 2 8×4-inch loaf pans with a little oil or cooking spray. Place each half into the greased pans.
• Second rise: Lightly sprinkle the top of the loaves with a bit of flour and if preferred, cut 3 slits into each loaf. Let the loaves rest in a warm draft-free environment for another 30 minutes to an hour or until doubled in size.
• Bake: While the loaves are resting, preheat the oven to 375°F. Transfer the loaf pans to the oven and bake for 35 to 40 minutes or until the bread sounds hollow when lightly tapped. If the loaves are browned on top but still not baked through, cover them loosely with foil to prevent over-browning and continue baking until done. The breads are baked through when the internal temperature is between 190°F and 200°F. Let the loaves cool for about 2 minutes in the pans, then gently run a dull knife along the edge of the pan to loosen the bread. Turn the loaf pans onto a cooling rack and let cool completely before slicing and serving.

Equipment

• KitchenAid Classic 4.5 Quart Stand Mixer
• Loaf Pan 8.5 x 4.5 x 3 Inch
• Instant Read Meat Thermometer

Notes

1. Recipe yields 2 loaves and nutritional information assumes 10 slices per loaf and it’s per slice.
2. I used 2 medium russet potatoes, which should yield 1 to 1.5 cups worth of mashed potatoes.
3. Let the loaves cool completely before slicing to make it easier!
4. If the loaves are browned on top but still not baked through, cover them loosely with foil to prevent over-browning and continue baking until done.
5. I highly recommend getting an Instant Read Meat Thermometer to make it easier to determine when your potato bread is done! This will especially help new/novice bakers.
6. Thanks to the starch in the potatoes, it will absorb more water, therefore giving us a softer texture for longer! Your potato loaf should keep for over a week, covered at room temperature.
7. This potato bread is great for freezing. It’s important to freeze bread while it’s still fresh and not after it has gone stale. Let the bread cool completely before storing it in freezer bags. Bread will last in the freezer for 3 to 6 months.

Nutrition Information

Serving: 1sliceCalories: 155kcal (8%)Carbohydrates: 27g (9%)Protein: 5g (10%)Fat: 3g (5%)Saturated Fat: 2g (13%)Cholesterol: 8mg (3%)Sodium: 127mg (6%)Potassium: 156mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 101IU (2%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.