Welcome to the ultimate potato bread recipe, your new go-to for creating a loaf of bread that is unbelievably soft, moist, and fluffy. Using the magic of potatoes, this recipe yields a tender crumb and a delicate flavor that elevates everything from a simple slice of toast to a hearty sandwich. Forget dense, dry bread; this loaf is pure comfort and is surprisingly simple to make at home. It’s the perfect way to use up leftover mashed potatoes and fill your kitchen with the incredible aroma of fresh-baking bread.
Whether you’re a seasoned baker or just starting your journey with yeast, this detailed guide will walk you through every step to ensure a perfect, golden-brown loaf every single time. Get ready to impress your family and friends with the best homemade bread they’ve ever tasted.
Why You’ll Love This Potato Bread Recipe
- Incredibly Soft Texture: The starch from the potatoes holds onto moisture, resulting in a bread that stays soft and fresh for days longer than other homemade recipes.
- Subtly Sweet Flavor: This loaf has a gentle, slightly sweet flavor and a rich, buttery taste that makes it incredibly versatile.
- Easy to Make: The dough is forgiving and easy to handle, making this a great recipe for bakers of all skill levels.
- Perfect for Everything: It’s the ideal bread for sandwiches, toast, French toast, or simply served warm with a slab of butter. It’s a wonderful companion to a comforting dinner like hearty beef tortellini.
The Secret Ingredient: Why Potatoes Make Bread Better
Have you ever wondered what makes potato bread so special? The secret lies in the science of starch. When you add cooked potatoes to bread dough, you’re introducing extra starch molecules. These molecules absorb and retain water exceptionally well, which does a few amazing things for the final loaf.
First, it creates an incredibly moist and tender crumb that is difficult to achieve with flour alone. Second, this retained moisture acts as a natural preservative, keeping the bread fresh and soft for days. This is why potato bread is a fantastic choice for weekly meal prep. If you enjoy baking projects, you might also love our easy banana bread recipe, which uses a similar principle with fruit to achieve amazing moisture.
Ingredients You’ll Need
This simple potato bread recipe relies on pantry staples to create its signature soft texture. Here’s what you’ll need:
- Potatoes: Russet potatoes work best due to their high starch content. You can use leftover, unseasoned mashed potatoes.
- All-Purpose Flour: Provides the structure for the bread.
- Active Dry Yeast: The leavening agent that makes the bread rise.
- Milk: Adds richness and flavor. Whole milk is preferred.
- Butter: Provides flavor and contributes to the soft texture.
- Sugar: Feeds the yeast and adds a touch of sweetness.
- Salt: Essential for flavor and for controlling the yeast’s activity.
- Egg: Enriches the dough and helps with browning.
Step-by-Step Instructions: How to Make Potato Bread
Follow these simple steps for a flawless loaf. This method ensures your dough develops properly, leading to that signature fluffy texture.
Step 1: Prepare the Potatoes
If you aren’t using leftover mashed potatoes, start by peeling and boiling your potatoes until they are very tender. Drain them, reserving the cooking water. Mash the potatoes until they are completely smooth and free of lumps. Measure out one cup of mashed potatoes and let them cool to lukewarm.
Step 2: Activate the Yeast
In a small bowl, combine the warm reserved potato water (or warm water), a teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This proves the yeast is active.
Step 3: Mix and Knead the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the cooled mashed potatoes, melted butter, milk, remaining sugar, salt, and egg. Add the activated yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes (or with a dough hook for 6-8 minutes) until it’s smooth and elastic.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
Step 5: Shape the Loaf
Gently deflate the risen dough and turn it out onto a lightly floured surface. Press the dough into a rectangle and roll it up tightly into a loaf shape. Pinch the seam and the ends to seal them securely. Place the loaf, seam-side down, into a greased 9×5 inch loaf pan.
Step 6: Second Rise
Cover the loaf pan and let the dough rise again for another 30-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Brush the top of the loaf with a little melted butter or an egg wash, if desired. Bake for 30-35 minutes, or until the crust is a deep golden brown and the internal temperature reaches 190-200°F (88-93°C). Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Baker’s Tips for the Perfect Loaf
- Use a Thermometer: The most reliable way to check for doneness is with an instant-read thermometer. This prevents under or over-baking.
- Cool Completely: As tempting as it is, wait for the bread to cool completely before slicing. This allows the crumb to set, preventing a gummy texture.
- Properly Measure Flour: Spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack the flour and result in a dry, dense loaf.
Delicious Variations to Try
While this classic potato bread recipe is fantastic as is, you can easily customize it. Try adding a cup of shredded cheddar cheese and a teaspoon of garlic powder for a savory twist. For a sweeter version, incorporate cinnamon and raisins. This bread is a great base for creative flavors, much like our versatile tomato soup casserole recipe (coming soon).
How to Store and Freeze Your Homemade Bread
To keep your potato bread fresh, store it in a bread box or a sealed plastic bag at room temperature for up to 4 days. For longer storage, you can freeze it. Slice the cooled loaf completely, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Simply thaw slices at room temperature or toast them from frozen.
Frequently Asked Questions
Yes, you can. This dough can be kneaded by hand on a lightly floured surface. It will take about 8-10 minutes of steady kneading to develop the gluten and achieve a smooth, elastic consistency.
Absolutely! Using leftover mashed potatoes is a perfect way to make this bread. Just ensure they are unseasoned—meaning they don’t contain extra butter, salt, pepper, or dairy—as that could affect the recipe’s balance.
The most reliable method is to use an instant-read thermometer. The bread is done when its internal temperature reaches 190-200°F (88-93°C). The crust should also be a deep golden brown.
Store the completely cooled bread in an airtight bag or bread box at room temperature for up to 4 days. The potatoes help it stay naturally soft and moist longer than many other homemade breads.
High-starch potatoes like Russets or Idaho potatoes are the best choice. Their fluffy, dry texture incorporates easily into the dough and provides the starch needed for an ultra-soft crumb.
Enjoy Your Homemade Potato Bread!
There is truly nothing better than the taste and smell of homemade bread. This potato bread recipe is bound to become a staple in your baking rotation. We are sure you will love the soft, fluffy results. If you make this recipe, let us know how it turned out in the comments below and be sure to share your beautiful creations on Pinterest!
Potato Bread Recipe
Potato Bread Recipe (The Softest, Fluffiest Loaf)
Ingredients
Equipment
Instructions
- If not using leftovers, boil, drain (reserving water), and mash potato until smooth. Let cool. In a small bowl, combine the warm reserved potato water, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine the mashed potato, melted butter, milk, remaining sugar, salt, and egg. Add the yeast mixture. Gradually add 4 cups of flour, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding more flour as needed to prevent sticking. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled.
- Deflate the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let it rise for another 30-60 minutes, until it's about 1 inch above the pan rim.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes, until the crust is golden brown and the internal temperature is 190-200°F. Let cool in the pan for a few minutes before moving to a wire rack to cool completely before slicing.
Notes
Ensure your mashed potatoes are unseasoned if using leftovers (no salt, pepper, or butter).
Allow the bread to cool completely before slicing to ensure the internal structure sets properly.
