This Potato Bread recipe makes a soft and fluffy loaf of homemade bread perfect for sandwiches or serving with soup.
Although there are many types of potato bread, this version is similar to white bread but sturdier and perfect for gourmet sandwiches or fresh from the oven with a thick smear of homemade honey butter.
Store in an airtight container on the counter. For longer storage, potato bread can be refrigerated. Freeze a cooled loaf or slices for up to 6 weeks in zippered bags. Use leftover potato bread to make homemade breadcrumbs or croutons.
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Homemade potato bread turns out perfectly light & fluffy every time!
Mash Potatoes
Peel potatoes and cut into 1-inch chunks. Place in a saucepan and add water to cover 1-inch above the potatoes. Bring to a boil, reduce heat to a simmer, and cook until potatoes are tender. Reserve 1 cup of the potato water and let cool slightly.
Drain potatoes well and mash until very smooth, cool slightly. You’ll need 1 cup of mashed potatoes.
Scald the Milk
Meanwhile, place the milk in a saucepan and heat just until the milk forms bubbles along the side of the pot or until it reaches 181°F on a thermometer. Allow the milk to cool to 105-110°F (it should be warm but not really hot).
Prepare the Dough
Combine the reserved warm potato water (1 cup) with sugar. Sprinkle yeast over top and let sit for 10 minutes or until foamy.
In a large bowl or a mixer with a dough hook, combine mashed potatoes, warm milk, melted butter, salt, 4 ½ cups of flour, and the yeast mixture. Mix on medium-low until combined.
Continue adding flour, a bit at a time until the dough pulls away from the bowl. Allow to knead in the mixer on low until smooth and glossy, about 5-7 minutes.
Place in a greased bowl and cover with a kitchen towel. Rest in a warm place until doubled in size, about 1 hour.
Divide dough in half, place each half into a greased (or parchment-lined) 9×5 loaf pan. Allow to rise until doubled, about 45 minutes.
While the dough is rising, preheat the oven to 350°F.
Bake the bread until golden on top, about 45-55 minutes.
This recipe makes 2 loaves, 12 slices in each loaf.
Notes
Scalding milk means it is heated just below boiling. I use an instant-read thermometer but if you don’t have one, heat the milk just until small bubbles form along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat. Scalding the milk helps the bread rise better as it denatures some of the proteins.
If the bread begins to brown too much, loosely cover with foil.
Leftover potato bread will keep in wrapped in the refrigerator for 5 days. It can be frozen and will keep in the freezer for 6 weeks.
Calories: 175 | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe slightly adapted Knott, Opal. “Potato Yeast Bread”. Recipe. Favorite Eastern Star Recipes. Nashville, TN, 1968. 311. Print.
