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Best Potato Bread

 Best Potato Bread
This bread's firm crust is reminiscent of the old-fashioned breads my grandmother used to make. I let my stand mixer (with dough hook) do most of the work for me.—Martha Clayton, Utopia, Texas
32 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling


  • 1 medium potato, peeled and diced
  • 1-1/2 cups water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour
  • Additional King Arthur Unbleached All-Purpose Flour


  • Place potato and 1-1/2 cups water in a small saucepan. Bring to a
  • boil. Reduce heat; cover and simmer until very tender. Drain,
  • reserving 1/2 cup liquid. Mash potatoes (without added milk or
  • butter); set aside.
  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • sugar, salt, 4 cups flour, potatoes and reserved cooking liquid;
  • beat until smooth. Stir in enough remaining flour to form a stiff
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

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Best Potato Bread (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into loaves. Place in two greased 9x5-in. loaf pans.
  • Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375°. Sprinkle lightly with additional flour.
  • Bake 35-40 minutes or until golden brown. Remove from pans to wire
  • racks to cool. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 111 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 159 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.