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Best Potato Bread

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
  • Total Time
    Prep: 20 min. + rising Bake: 35 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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.

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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!