Soft and slightly sweet, this homemade Potato Bread is perfect for toasting and pairing with butter or jam.
Growing up, potato bread was my favorite for toast, sandwiches, or even just as a snack on its own. Its soft, “melt in your mouth” texture made it unforgettable. It’s been over a decade since I last had store-bought potato bread, so I’m excited to share this homemade version with you today.
The origins of potato bread are pretty unclear, but we do know that in 18th-century Europe, French pharmacist Antoine-Augustin Parmentier created a potato-based bread to help make the bread-baking process more cost-effective. After that, it became popular across Europe, especially in times of famine or conflict. By blending boiled potatoes with flour, milk, butter, and yeast, bakers created a soft, artisan-style loaf with a satisfying texture and subtle sweetness. Thanks to the potato starch, this bread retains moisture beautifully, making it perfect for enjoying plain or as a base for butter, jam, or sandwich fixings. It’s versatile, delicious, and easy to make at home!
Is Potato Bread Healthy?
It is bread, after all, so the whole recipe is mostly carbs. That said, adding potatoes to bread dough can increase the potassium, fiber, folate, and vitamin E. However, it’s important to note that potatoes are very starchy, so if this is something you need to avoid in your diet, this might not be the bread for you. While it is naturally vegetarian, you can also make this recipe gluten-free by using a 1:1 gluten-free bread flour.
Best Potato Bread Practices
First, it’s important to choose a flour that will yield the best results. Bread flour is recommended for a sturdy, chewy texture, but you can also use all-purpose for a softer loaf. Next, make sure your water and milk are at the right temperature (110°F) as this will ensure the yeast activates, causing the bread to rise. To make it rise faster, you can preheat an oven to its lowest temperature, turn it off, and put the covered bowl of dough inside. Finally, here’s a fun fact: you can actually use leftover mashed potatoes from a previous dinner in this recipe! Just make sure it’s the equivalent of two medium potatoes, about one pound.
INGREDIENTS
- 2 medium russet potatoes, peeled and diced
- 1/2 cup warm water (110°F)
- 1/2 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 4 teaspoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 teaspoons kosher salt
- 4 to 4 1/4 cups bread flour
- Optional: butter for brushing
INSTRUCTIONS
Prepare
Cook and mash potatoes, activate yeast, combine ingredients.
Knead & rise
Knead dough, then let rise until doubled.
Shape & bake
Shape dough, let rise, bake until golden.
Devour!
FAQs & Tips
To prep ahead, once the dough has risen twice, you can store it covered in the fridge for a few hours until you’re ready to bake it. I recommend using it as soon as possible though to ensure best quality. After baking, wait for the potato bread to cool completely before wrapping leftovers in plastic wrap and storing in a cool, dry place, for up to 3 days. You can also freeze it in a large freezer-safe bag for 2 months. Thaw in the fridge before eating at room temperature, or warm it in the oven at 350°F for 5 minutes.
Other than the obvious fact that replacing a portion of flour with potato starch creates a uniquely satisfying texture and flavor, potato bread is special because it can be made in a variety of ways. While this recipe calls for it to be baked in an oven, there are also versions that cook it on a hot griddle or pan. It can be leavened or unleavened, and many different other ingredients can be baked into it, such as cheese or dried fruit.
Not necessarily. While potato bread contains potatoes, which add potassium and some other nutrients, it’s still primarily made of flour and has a similar calorie and carb content to regular white bread. Ultimately, potato bread is a delicious alternative, but it shouldn’t be considered significantly healthier than other types of bread.
Serving Suggestions
Potato bread is a great base for all kinds of condiments and fixings. For your morning toast, consider spreading on some Strawberry Chia Jam, Slow-Cooker Apple Butter, or Avocado Spread. Whether you go savory or sweet, this bread is the perfect vessel for so many kinds of handhelds. You could even try it for a Chicken Pesto Sandwich lunch or dinner. Pick your favorite filling and stuff it up!
Recipe
Potato Bread
Ingredients
- 2 medium russet potatoes peeled and diced
- 1/2 cup warm water 110°F
- 1/2 cup warm milk 110°F
- 2 1/4 teaspoons active dry yeast
- 4 teaspoons granulated sugar
- 4 tablespoons unsalted butter melted
- 1 1/4 teaspoons kosher salt
- 4 to 4 1/4 cups bread flour
- Optional: butter for brushing
Instructions
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Boil the diced potatoes until fork tender. Drain and mash until smooth.
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Mix warm water, milk, yeast, and sugar in a bowl. Let sit until frothy.
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In a large bowl, combine mashed potatoes, yeast mixture, melted butter, salt, and two cups of flour.
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Gradually add two more cups of flour and knead to form a smooth, elastic dough. If needed, add more flour, a little at a time, until it is no longer sticky.
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Place dough in a greased bowl, cover, and let rise until doubled, about an hour.
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Punch down the dough, shape into a loaf, and let rise in a greased 9×5-inch loaf pan until puffy, at least 30 minutes.
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Bake at 375°F until golden brown, about 35-40 minutes. Optionally, after baking, brush with butter for a glossy finish.
Nutrition
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