Potato Bread
A soft, moist yeast bread made with mashed potato and potato cooking water, keeping loaves fresh longer.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Mixing bowl
- •Loaf pans
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3 g
- carbs
- 40 g
- protein
- 6 g
- calories
- 210
Instructions
- 1
Dissolve the yeast and sugar in the warm potato water and let stand 10 minutes until foamy.
- 2
Mix in the mashed potato, oil, and egg if using.
- 3
Add the flour and salt, and knead into a smooth, elastic dough, about 8-10 minutes.
- 4
Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- 5
Punch down, shape into two loaves, and place in greased loaf pans to rise again for 40 minutes.
- 6
Bake at 190C (375F) for 30-35 minutes until golden and hollow-sounding when tapped.
- 7
Cool on a rack before slicing.
Chef's tips
Save the water from boiling the potatoes for the dough rather than using plain water, as it adds starch that keeps the bread soft.
Ingredient substitutions
- active dry yeast → instant yeast, added directly to the flour
Storage
Keeps 3 days at room temperature wrapped in a cloth, or freeze sliced for up to 2 months.
Reheating
Warm slices briefly in a toaster or oven.
Common mistakes to avoid
- •Using potato water that is too hot and killing the yeast
- •Under-kneading so the crumb stays dense
Serving suggestions
Cooked Potato Bread?
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