You guys. I love potatoes. Baked Potatoes. Mashed Potatoes. Fried potatoes. French Fries. Breakfast Potatoes…the list goes on and on. They have always been one of my favorites, so it is no surprise that I am sharing a really great recipe for potato bread.
Why put potatoes in bread?
You may be wondering why it is beneficial to put potato in bread. Adding potato not only increases the nutritional value of the bread (think zinc, iron, more potassium) but it also remains moist longer than a traditional loaf of bread. This means that it can be kept on the counter longer and not go stale as fast. This is perfect for my kids who seem to be making multiple sandwiches every day…eating me out of my loaves of bread faster than I can make them! I do still like freezing leftover bread to preserve freshness if you won’t eat the whole loaf in a day or two.
I love how tender this bread is thanks to the potato. It holds up perfectly for a sandwich but also is perfect for a piece of toast with butter and jam. I also happen to think potato bread makes an awesome grilled cheese sandwich. Have I convinced you to give it a try yet?
How to Make Easy Mashed Potato for Bread
I don’t always have mashed potatoes on hand to make this bread (you could sub the potatoes in this recipe for mashed potatoes if you have them). I use this simple method to quickly mash some potato: Wash two russet potatoes and use a fork to poke holes in each potato a couple of times. Wet two paper towels and wrap each potato in a wet paper towel. Microwave on high for about 4-5 minutes or until the paper towel is mostly dry (it may still be a little damp) and the potato is cooked through. Cut the potato in half and allow to cool a little. Use a grater to finely grate the potato. The skin will easily separate from the inside of the potato. I don’t use the skin of the potato in the bread, just the inside. Measure out 1 cup of grated potato and mash a little if needed with a fork. Let cool completely before using in the recipe.
The dough this bread forms is a little bit stickier than traditional bread dough, but it is also light, airy and super tender. It bakes up like a normal loaf of bread but those potatoes in it give it a little something special. I think the few extra steps are worth it for this amazing loaf of bread.
Fluffy Potato Bread
Yield: 2 loaves of bread, I bake my loaves in 8.5 inch pans found here
Time: 15 minute mix/knead, 1-1.5 hour rise, 5 minute shape, 1 hour rise, 35 minute bake
- 2 cups (16 oz) warm water
- ½ cup (4 oz) warm milk
- 1 Tablespoon granulated sugar
- 1 Tablespoon instant yeast
- 3 teaspoons salt
- ¼ cup vegetable oil
- 1 cup (8 oz) potato, mashed and cooled
- 7 cups (35 oz) bread flour
Note: This dough is a little stickier and smoother due to the addition of the potato. It benefits from using a stand mixer for a full knead, but you can also try it by hand.
- In a liquid measuring cup, mix 2 cups water with ½ cup of milk. Warm them slightly on the stove or in the microwave. If you are using the microwave, check after every 10-15 seconds and stir the mixture well as it can sometimes heat unevenly. You are looking for warm water, about the temperature of a baby’s bathwater.
- Pour the liquid into the bowl of a stand mixer or a large bowl if mixing by hand. Add the sugar and yeast to the liquid. Stir together. Continue by adding the salt and vegetable oil. Mix lightly.
- Add the cooled potato mixture along with a few cups of flour and begin mixing the ingredients with a dough hook or your hands. Continuing adding flour until the dough comes together. Using a dough hook, continue kneading for 5-7 minutes or turn the dough on the counter and knead by hand for about 10 minutes. Check out this post to test for readiness of your dough.
- Lightly oil a bowl. Place the dough into the oiled bowl . Give the dough a few turns so it is lightly covered in the oil. Cover the bowl with plastic wrap or a dish towel and let rise for about an hour or until doubled in size.
- Once doubled, turn the dough out onto the counter and cut into two pieces (this recipe makes two loaves of bread). Prepare a loaf pan with parchment paper or spray with non-stick cooking spray. I use these loaf pans and never have to spray them for bread. I love them!
- Using your hands, press the dough into a rectangle. You can use your loaf pan as a guide for the width of the rectangle. Roll up the dough, pressing in the seam as you go. Once you get to the top, pinch the dough together at the top and place in the loaf pan. Repeat with the second loaf of bread dough. Check out this video to see how I shape my loaves.
- Cover loaves with a kitchen towel and let rise in a warm place for about an hour or until the dough fills the pan and just barely rises over the top of the bread pan. The bread will rise more as it bakes in the oven.
- Bake at 350 degrees Fahrenheit for about 35-40 minutes. Check on the loaves around 30 minutes and cover with foil if they are browning too quickly. Brush with melted butter when out of the oven and let cool completely. Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂