- Root vegetables
This bread is extremely hearty with a delicious crust. It's made in a bread maker, but feel free to bake it in the oven. You can also use this recipe to make awesome dinner rolls.
177 people made this
IngredientsMakes: 1 loaf
- 450g bread flour
- 20g instant mashed potato flakes
- 1 tablespoon caster sugar
- 1 1/2 teaspoons salt
- 30g butter
- 300ml water
- 2 teaspoons easy bake yeast
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Reviews & ratingsAverage global rating:(185)
Reviews in English (158)
photo added of my rolls-30 Mar 2011
This is to answer the question on how to perhaps prepare this w/out a bread machine. So here goes:1. Take 1/2 cup of the water needed and heat until warm about 110-115 degrees F. Mix this with the yeast and the sugar. Allow to bubble in an oven on WARM for 20 minutes.In the mean time mix together 1 cup of flour needed and the 1/2 cup instant mashed potato flakes, set aside.2. Melt the butter, salt and remaining water (3/4 cup) until WARM (see temp above) and add to the first yeast mixture.3. Then add the flour/instant mashed potato flakes to the liquids. Then, I would add the remaining flour as needed.4. Knead dough for 10 minutes, then set aside to rise until doubled about 1 hour. Once it has risen, punch dough down and let rest 5 minutes. Then, shape dough as you want, put in bread pan, as rolls in 9x13" dish, etc. Allow to rise again, for about 45 minutes. Bake rolls at 375 for 20-25 minutes. Bake bread for 40-45 minutes or until done.Good Luck!-29 Oct 2007
This bread was the BEST!! My bread machine did great mixing it. I followed the suggestion of "spooning" the flour into the cup rather than scooping and I added 1/4 cup more water. I did make a couple of additional changes. I used 3/4 cup instant mashed potatoes and reduced the bread flour to 3 cups. I wanted a bit more potato flavor. I also added a teaspoon of minced garlic and 2 teaspoons of taragon. I served this with minestrone soup on a cold snowy day! Great light loaf of yummy bread!!-11 Jan 2007
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This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You’ll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.
If this is your first time hearing about this lovely loaf, listen up! We are replacing some of the flour used in traditional bread baking with potatoes! By using potatoes, we are adding a lot of great nutrients into the bread compared to the typical, over processed store bought loaves.
My potato bread recipe is a healthy, easy alternative that is both flexible and forgiving, so it’s a perfect starter recipe if you want to try your hand at homemade bread!
Potato Bread Perfect for Toast
This recipe is based on a recipe of Elizabeth David's, an iconic English food writer. As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." David also quotes a "Doctor A. Hunter," who wrote in 1805, ". lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom. "
- 1 1/2 cups (340g) lukewarm water*
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 2 teaspoons (12g) salt
- 2 teaspoons instant yeast
- 2 tablespoons (25g) vegetable oil
- 3/4 cup (170g) mashed potato**
- 4 1/4 cups (510g) King Arthur Unbleached All-Purpose Flour
*Reduce the water to 1 1/3 cups water during the summer, or if you're in a humid climate.
**See "tips," below.
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients together — by hand, mixer, or using the dough cycle on a bread machine — to make a smooth, very soft dough. Don't be tempted to add more flour slack dough is what will give the bread its open structure, which makes it able to "imbibe the butter with more freedom."
Transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for 1 to 1 1/2 hours, or until it's noticeably puffy. If you started this dough in your bread machine, transfer it to a bowl to rise you don't want to risk "dough overflow," as this is a larger-than-usual amount of flour for the typical machine.
Turn the dough out onto a lightly greased or floured surface, and gently deflate it. The dough is very slack, so you won't be able to shape it into a log simply pat it into a greased 13" x 4" pain de mie pan, or a 10" x 5" loaf pan. Cover the pan, and let the loaf rise for 45 minutes to an hour, or until it's puffy. If you're using a pain de mie pan, the dough should come to within about 1/2" of the pan's rim.
While the bread is rising, preheat the oven to 350°F.
If you're using a pain de mie pan, add the lid and slide it shut. Bake the loaf for 35 minutes. Remove the lid and bake for another 10 minutes. The 10" x 5" loaf will bake for about the same amount of time: 45 minutes or so. When done, the bread will be golden brown, and its interior temperature at the center will be at least 190°F.
Remove the bread from the oven, and after 5 to 10 minutes turn it out of the pan onto a rack to cool.
Store the bread, well wrapped, at room temperature for several days freeze for longer storage.
How to make mashed potato bread:
First of all let the yeast activate with warm water and a pinch of sugar. Mix it with the mash, butter and boiling water.
I used my KitchenAid mixer with the dough hook attachment. After incorporating all of the flour set it on a slow knead for 5 minutes.
Then add the dough to an oiled bowl cover with a tea towel and leave for 30 minutes in a warm place until it has risen.
Once divided in two I put one in a oiled loaf tin and made one freeform seasoned with Pepper & Me Whatevs Mum salt and Italian Stallion blend. If you don’t have these and you want to flavour your bread you could add some dried herbs, spices or salts.
This mashed potato bread is the perfect companion for my easy Slow cooker chicken soup.
HOW TO MAKE HEALTHY SWEET POTATO BREAD
In the bowl of a stand mixer (or using an electric mixer), mix together the dry ingredients: flour, cinnamon, baking soda, salt and all spice.
Add in the wet ingredients: sweet potato puree, honey (or maple syrup), eggs and oil. Mix until just combined.
Pour batter into a prepared loaf pan (see tips) and bake at 325 degrees for 1 hour and 15 minutes or until a toothpick comes out clean.
- 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight)
- 1 tsp dried fast-action yeast
- 1 tsp caster sugar
- 1 tbsp sunflower oil, plus extra for greasing
- 1 tsp fine sea salt
- 300g/10½oz strong white flour, plus extra for kneading
- (or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)
- 1 tsp onion seeds
You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart.
Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor.
Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt.
Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with.
Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack.
I don't use a bread machine. I do it from scratch.
I make this bread exactly like the recipe is written. It's wonderful! With my arthritic hands, I'm glad to let the machine do all the work. The bread slices nicely and keeps well. Great toasted, too! This is one of my all-time favorites.
I had some leftover mashed potatoes and used those. The aroma was heavenly and the texture was perfect! Don't be afraid to use seasoned, lumpy mashpos. Truly a keeper!
This has becomke my all-time favorite bread redipe. It is so flavorful and the texture is nice and light. I put the ingredients into my bread machine and set it on "dough" setting when this step is done I transfer the dough to a greased loaf pan, let rise, and bake 45 minutes at 350. Highly recommended.
I baked this without modifing the ingrediants and it was wonderful. I like a traditional looking loaf, so I removed the dough from the machine when it was finished rising the first time, (set your machine to "dough")shaped it into a loaf pan to rise again and baked it at 350 for 30 min. It makes a pretty loaf that is moist and delicious.
This is an excellent bread and will be kept as one of my favorites. I used 1 med potato which gave me four 1/3 cups, so I froze the rest. I set the breadmaker to dough. When it had risen, Iremoved the dough, punched it down, shaped it and putit into the bread pan. I let it rise and baked it at 350 for 30 min.
I did modify the recipe - by adding a pinch of cracked wheat and a teaspoon of roasted flax seeds..I also substituted soy milk (plain) for the (cow)milk. It turned out beautifully - the texture just about State Fair quality density. I add the flax seeds and cracked wheat because I like a bit of crunch - makes for an interesting crust, too. My only complaint - it took 2 hours and 40 minutes on my Bread Machine (basic-medium) and with about 19 minutes left to go, the smell was so enticing that it was driving me mad and making it very difficult for me to continue working at the computer.
Easy Vegan Potato Bread
It’s been a minute since I posted a new yeast bread, and as one of the world’s foremost potato lovers, it was about time I updated my ancient vegan potato bread recipe.
Transcending its confusing 2013 origins to become a modern vegan potato bread to please the masses, this recipe now has rewritten instructions, simplified steps, new photographs, and weight measurements.
This bread previously used a blend of spelt flour and brown rice flour as it was originally developed during my WFPB kick. You can still use spelt flour and add some extra vital wheat gluten to get some spring. But I do strongly prefer the “white bread” version for flavor and texture, so that’s now the focus of the recipe.
Most classic potato bread recipes are like the overly sweet white sandwich bread you’ll find on the grocery store shelf. They’re fortified with sugar, as well as eggs and dairy products, to give them a soft, rich texture. I debated veganizing a potato bread in this style, but in actuality I don’t prefer my sliced bread that way.
Instead, I used a really basic bread dough, added mashed potato, and then used just enough liquid to bring the dough together. Using instant (rapid rise) yeast allows for a short proofing time and a substantial amount of oven spring, so there’s not a lot of fuss with shaping the loaves.
The result is a vegan potato bread, with no specialty ingredients needed, an impressive crust, soft fluffy interior, and a little bit of potato flavor. If you would like, you can even used leftover prepared vegan mashed potatoes (the kind with garlic, vegan butter, etc.), substituted by weight for the plain mashed potatoes used here. Bon appetit!
Bread Machine Bread - Easy As Can Be
King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour. This recipe makes a reliably high-rising loaf, with soft, springy texture and nicely balanced flavor.
For large (1 1/2 to 2-pound) machine
- 1 cup (227g) lukewarm water
- 1/3 cup (74g) lukewarm milk
- 3 tablespoons (43g) butter
- 3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (35g) sugar
- 1 1/2 teaspoons (9g) salt
- 1 1/2 teaspoons active dry yeast or instant yeast
- 2/3 cup (152g) lukewarm water
- 1/4 cup (57g) lukewarm milk
- 2 tablespoons (28g) butter
- 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
- 5 teaspoons sugar
- 1 1/4 teaspoons (8g) salt
- 1 teaspoon active dry yeast or instant yeast
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Put all of the ingredients into your machine in the order recommended by the manufacturer.
Program the machine for basic white bread, and press Start.
When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.
Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
Soft and Pillowy Homemade Potato Bread Recipe (Comfort Food at its Best!)
This homemade potato bread recipe makes a pillowy soft loaf that’s perfect for slicing. It stays soft and fresh for days make a loaf or two over the weekend and you’ll have fresh sandwich bread all week.
Homemade bread is a wonderful place to start in moving away from consumption and towards production. In preparing this staple at home you can control ingredients, avoid plastic packaging, and enjoy that incredible aroma that will permeate your home. Whether you want a sandwich loaf or a dinner roll to go with your soup, homemade bread has no store-bought equivalent.
What we want in a homemade bread is something wholesome and delicious frugal and sustainable. And if ever there were a soft, pillowy, high-rising bread that is nearly foolproof, it is the potato bread recipe. Adding this seemingly mundane root vegetable lends a starchy wholesome element to this loaf that gives it a softness lasting for days.
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Homemade Potato Bread Recipe
Potatoes are fairly easy to grow and if like us you plant hundreds of them, you can use them up in breads such as this. While leftover mashed potatoes can be used here, a plain freshly cooked potato is your best bet for purity of flavor.
Unenriched by oils, eggs, or milk, this is a frugal staple for a homesteader. Add a potato to the basic flour, water, sugar, yeast formula and you’ve got a potato bread recipe that just might become your favorite homemade bread. (Though you should try all of these bread recipes to be sure!)
Toast this bread for breakfast, make soft sandwiches, or butter it up alongside a hearty stew. Whatever way you serve it, you’ll appreciate its soft crumb and wholesome flavor.
★ Did you make this potato bread recipe? Don’t forget to give it a star rating below! ★
Baking time and temperature
After taking into account readers comments I reduced the original cooking time to 400 Fahrenheit (200 Celsius).
I have a smaller oven, so I bake on the bottom rack. The crust becomes dark brown after about 20 minutes so if you prefer a paler color, reduce the temperature slightly after 20 minutes.
Every oven is different so the baking time may vary. Your bread is ready when the crust is hard to touch, it sounds hollow when you knock on it and the bottom is browned.