Potato Bread

My husband has been requesting that I make a savory potato bread for over a year now. Since the weather is starting to get cooler and hearty soups are starting to make an appearance, I thought no better time than now! This bread is perfect to use as a sandwich bread slice, breakfast toast, or dipped in soup. Cooked potatoes with their cooking water is the secret to very flavorful potato bread. I have made many different types of yeast bread, however, this one was a little different. The dough was very sticky and I was tempted to use lots of flour, but I did stay under the allowed 8 1/2 cups. :) The crust was brown and crisp. Each soft slice of bread is loaded with little chunks of potato in each bite, making it extremely flavorful.

Tender Potato Bread

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  • 4 medium to large floury potatoes, peeled and cut into chunks. (Idaho, Russet & Yukon gold) (between 8oz-16oz of potatoes)
  • 4 cups water, reserve cooking water
  • 1 tablespoon plus 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 6 ½ cups to 8 ½ cups unbleached all-purpose
  • 1 tablespoon unsalted butter, softened
  • 1 cup whole wheat flour


In a medium saucepan, place potatoes and 4 cups water and bring to boil. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender, about 20-25 minutes.

Drain the potatoes, reserving the potato water, and mash the potatoes well.

Measure out 3 cups of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F) – stir well before testing the temperature.

In a one cup measuring cup, stir yeast into a cup of cooled water (70-80°F). Add this mixture to the mashed potatoes & water mixture and let stand 5 minutes. Then add 2 cups of flour to the mixture and allow to rest 3-4 minutes.

Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.

Add 2 cups of the unbleached all-purpose flour and stir until all of that flour has been incorporated.

Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean.

The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.

Turn the dough out onto a well-floured surface and knead gently 3-4 minutes. It will be moist and a little sticky.

Divide the dough into 2 unequal pieces in a proportion of one-third and two-thirds. Set aside the smaller piece and cover loosely with a kitchen towel.

Butter a 9 x 5 x 2.5 inch loaf/bread pan. Flatten the larger piece of dough on the floured surface to an approximate 12 x 8 inch oval, then roll it up from a narrow end to form a loaf. Pinch the seam closed and gently place seam side down in the buttered pan. The dough should come about three-quarters of the way up the sides of the pan. Cover with plastic wrap and let rise for 35 to 45 minutes, until puffy and almost doubled in volume.

To make rolls with the remainder: Butter a 13 x 9 inch sheet cake pan or a shallow cake pan. Cut the dough into 12 equal pieces. Shape each into a ball under the palm of your floured hand and place on the baking sheet, leaving 1/2 inch between the balls. Cover with plastic wrap and let rise for about 35 minutes, until puffy and almost doubled.

Preheat oven to 450°

Dust risen loaves and rolls with a little all-purpose flour or lightly brush the tops with a little melted butter. Slash loaves crosswise two or three times with a very sharp knife and immediately place the baking sheet in the oven. Place the rolls next to the loaf in the oven. Bake the rolls at the same time as the loaf.

Bake loaf and rolls at 450° for 10 – 15 minutes and then turn the oven down to 375°F for the remaining time.  Bake rolls until golden, about 30 minutes. Bake the large loaf for about 50 minutes.

Transfer the rolls to a rack to cool. When the loaf has baked for the specified time, remove from the pans and place back on a baking sheet for another 5 to 10 minutes. The corners should be firm when pinched and the bread should sound hollow when tapped on the bottom.

Let all the breads cool on a rack for at least 30 minutes before slicing. Rolls can be served warm or at room temperature.

Source: adapted from Home Baking: The Artful Mix of Flour and Traditions from Around the World

20 Responses to “Potato Bread”

  1. #
    Michelle Vackar — September 12, 2010 @ 1:07 pm

    Wooh this looks good. I am going to half to try this. There is nothing like homemade bread!

    • Christina replied: — September 12th, 2010 @ 7:35 pm

      Thanks! I agree, I love homemade bread! It is just perfect this time of year.

  2. #
    Susi — September 12, 2010 @ 1:29 pm

    Great looking bread! Homemade bread is the best :o)

    • Christina replied: — September 12th, 2010 @ 7:37 pm

      Thanks! It was really tasty…soft on the inside with a crunchy crust. :)

  3. #
    Maria @ ScandiFoodie — September 12, 2010 @ 3:55 pm

    I’d love to try this bread! Sounds really delicious!

    • Christina replied: — September 12th, 2010 @ 7:39 pm

      It was great! Perfect for a cool fall day! Let me know if you try it out! :)

  4. #
    gingerbreadcake — September 12, 2010 @ 3:57 pm

    The bread looks amazing! I’ve always wanted to make homemade potato bread, thanks so much for the recipe. :) I’m excited to try it out!

    • Christina replied: — September 12th, 2010 @ 7:42 pm

      Thank you! My husband has been bugging me for months to make homemade potato bread and it was so worth it! I hope you enjoy the recipe, let me know how it turns out! :)

  5. #
    3rdfloorbakes — September 12, 2010 @ 7:38 pm

    This looks great! I’ll have to tell my fiance about it.

    • Christina replied: — September 12th, 2010 @ 7:44 pm

      Thank you! 😉

  6. #
    torviewtoronto — September 12, 2010 @ 10:10 pm


  7. #
    Baking Serendipity — September 12, 2010 @ 11:46 pm

    Potato breads are so comforting and delicious. Yours look great! I need to make a loaf when the weather finally gets cooler here in Phoenix to enjoy with soups. Thanks for the recipe :)

  8. #
    aletta — September 13, 2010 @ 9:05 am

    Have you tried using gluten-free flour? My husband loves potato rolls/bread, but the wheat is toxic for him. Just thought I’d ask. Looks yummy!

  9. #
    joudie's Mood Food — September 15, 2010 @ 12:07 pm

    This is wonderful. I love breads with ‘real’ flavours. I am going to try this but with sweet potato as i love it more than regular potatoes. Thanks for the recipe. Your photos are great.

  10. #
    fattydumpling — October 24, 2010 @ 10:24 am

    I made this bread and it was definitely delicious ;] I really like the dough after the first rise–it was so soft and squishy, and just oozed slowly when I held it. Kinda funny. This was also my first bread with a hard crunchy crust–awesomeness.

    • Christina replied: — October 24th, 2010 @ 3:16 pm

      I am so happy that you enjoyed it! My husband and I really loved this bread and I am thinking about making it again for Thanksgiving, I think it would be perfect! Thanks for commenting and letting me know how it turned out! :)

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  12. #
    Lulu Mascarenhas — April 23, 2011 @ 1:18 pm

    You should have showed the picture of the inside of the bread after you cut. That can show a lot if the bread is really soft.

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  14. #
    Richard — March 16, 2015 @ 6:01 am

    If this is the same bread my mom made in the 70s I can’t wait to make it. I remember the whole house filling up with the smell of this bread. Its the best bread and so good with some softened butter . I’ve been looking for this recipe for years.

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