Best Potato Bread Recipe

4.5 7 11
Best Potato Bread Recipe
Best Potato Bread Recipe photo by Taste of Home
Publisher Photo

Best Potato Bread Recipe

Read Reviews
4.5 7 11
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

  • 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 milk (110* to 115*)
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • Additional all-purpose flour

Directions

In a saucepan, cook potato in 1-1/2 cups water until very tender; drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. In a mixing bowl, dissolve yeast in warm water. add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid. Beat until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. 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 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 3 minutes. Sprinkle lightly with additional flour. Bake at 375* for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
32 servings, 16 per loaf, 1 slice per serving. Yield: 2 loaves.
Originally published as Potato Bread in Best of Country Breads 2000, p45

Nutritional Facts

1 slice: 111 calories, 1g fat (1g saturated fat), 3mg cholesterol, 159mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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 milk (110* to 115*)
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • Additional all-purpose flour
  1. In a saucepan, cook potato in 1-1/2 cups water until very tender; drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. In a mixing bowl, dissolve yeast in warm water. add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid. Beat until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. 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 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 3 minutes. Sprinkle lightly with additional flour. Bake at 375* for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
  2. 32 servings, 16 per loaf, 1 slice per serving. Yield: 2 loaves.
Originally published as Potato Bread in Best of Country Breads 2000, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBest Potato Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
abader User ID: 7994221 277978
Reviewed Nov. 19, 2017

"I only gave this recipe 2 stars because of the instructions. This is not for a beginner bread maker. The amount of water is unclear. The amount of flour is unclear. If I wasn't an experienced bread maker, I would have been in trouble. Instructions should be more clear and specific. 4 cups of flour VS 6-7 cups. Drain potatoes reserving only 1/2 cup. But the recipe calls for the reserve water twice. Second rising time 3 minutes? confusing. Sorry."

MY REVIEW
trish User ID: 9117398 265285
Reviewed Apr. 29, 2017

"omg im so glad i try this recipe cause it worth it i absolute love it sp yummy so thankyou to the owner of this recipe now i don't have to buy one again love love love it"

MY REVIEW
MommaPeeve User ID: 8354665 225598
Reviewed Apr. 29, 2015

"I make this famous potato bread for my son all the time and now he's a nerd ( ?? ?? ??)"

MY REVIEW
breadluver69 User ID: 8354654 225597
Reviewed Apr. 29, 2015

"Would you like to buy some of my famous potato bread ( ?? ?? ??)"

MY REVIEW
Sjirra User ID: 8354645 225591
Reviewed Apr. 29, 2015

"Would you like to buy some of my famous potato bread? ( ?? ?? ??)"

MY REVIEW
thompsonjune63 User ID: 8297986 223048
Reviewed Mar. 18, 2015

"I love this bread! It is so soft and good. I tried it with red potatoes the second time and it didn't turn out as well. I think the starchiness of the russet potatoes works wonders."

MY REVIEW
angelawood1 User ID: 3174058 48049
Reviewed Aug. 30, 2011

"This bread was delicious! I mixed it up ain my bread machine and then baked it in my oven! Very tender!"

Loading Image