Best Potato Bread

Name: Best Potato Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 loaves (16 slices each).
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

This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.—Martha Clayton, Utopia, Texas

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.

Nutrition Facts

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

Originally published as Potato Bread in Best of Country Breads

Reviews

My Review

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Average Rating:

abader

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.
trish

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
MommaPeeve

Apr 29, 2015

I make this famous potato bread for my son all the time and now he's a nerd ( ?? ?? ??)
breadluver69

Apr 29, 2015

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

Apr 29, 2015

Would you like to buy some of my famous potato bread? ( ?? ?? ??)
thompsonjune63

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.
angelawood1

Aug 30, 2011

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