Best Potato Bread Recipe

5 6 10
Best Potato Bread Recipe
Best Potato Bread Recipe photo by Taste of Home
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Best Potato Bread Recipe

Read Reviews
5 6 10
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 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • Additional all-purpose flour

Directions

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. 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).
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.

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  • 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 all-purpose flour
  • Additional all-purpose flour
  1. 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.
  2. 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.
  3. Turn onto a floured surface; knead 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.
  4. 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.
  5. 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).
Originally published as Potato Bread in Best of Country Breads 2000, p45

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Reviews forBest Potato Bread

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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!"

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