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Homemade Potato Bread
Homemade Potato Bread
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
260 minutes
Create irresistible homemade potato bread with a crispy crust and perfect for toasting.
Ingredients:
  • 1 large russet potato (about a 12 oz potato)
  • 2 cups (475 ml) milk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 Tbsp extra virgin olive oil
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 5 cups (680g) all purpose flour
Instructions:
  • Prepare mashed potatoes for the recipe: For 6 to 8 ounces of mashed potato needed, easily cook a potato by microwaving it on high for 4 minutes on each side, then allow it to cool. Alternatively, peel and cut the potato into chunks, boil until a fork can easily pierce it, then cool and mash. You can also use the potato cooking water in the recipe.
  • In a medium saucepan over medium heat, bring two cups of milk to a gentle boil around the edges after adding salt and sugar. Remove from heat and stir until salt and sugar dissolve. Whisk in olive oil and mashed potato. Transfer to a mixing bowl to cool until warm to the touch (below 130°F to avoid yeast damage).
  • Combine yeast and 2 cups of flour: Stir in the yeast, then add 2 cups (272g) of flour. Use a stand mixer with a paddle attachment for 4 minutes on medium-high speed to ensure even mixing. If using a bread machine, knead the mixture for 8 minutes and move on to the next step.
  • Switch from the mixing paddle to the dough hook on your mixer. Incorporate the rest of the 3 cups (408g) of flour until a loose dough forms. Knead on medium-low speed for 8 minutes until the dough is tacky but not sticky.
  • Prepare the dough for rising: Grease a large bowl with olive oil. Transfer the dough from the mixing bowl into the greased bowl. Lightly coat the top of the dough with olive oil. Cover the bowl with plastic wrap or a damp towel to prevent drying out. Allow to rise in a warm spot for 2 hours or refrigerate overnight until the dough doubles in size and retains an indentation when pressed with a fingertip.
  • Prepare the dough for baking: Gently press the dough to release any excess air. Transfer it onto a floured surface and knead briefly. Divide the dough in half using a pastry scraper. Grease two 8x4-inch loaf pans with olive oil and place each dough half in a pan, pressing it down evenly.
  • Allow the dough to rise: Brush the tops of the loaves with a drizzle of olive oil. Cover the loaf pans with plastic wrap and place in a warm spot for 45 minutes to an hour, or until the dough has doubled in size.
  • Preheat the oven to 350°F (175°C) and position the rack in the middle.
  • Bake the loaves: Unwrap the loaf pans and place them in the oven on the middle rack. Bake for 40-45 minutes until the crust is golden brown and the internal temperature registers 190°-200°F. Check the bread after 35 minutes; total baking time may be up to 55 minutes.
  • Cool the loaves: While the bread is still warm, gently run a dull dinner knife along the edges of the pan to loosen the loaves. Invert the loaf pans onto a rack and allow them to cool completely before slicing. Enjoyed the recipe? Please rate us and share your feedback below!

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