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Potato Bread

image of sliced bread, with potatoes and herbs
Photo Credit
Heike Rau/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2 loaves.
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
Yankee Magazine

Plain mashed potatoes create a fantastic breakfast bread, just made for butter and jam. If you prefer your spuds enhanced with garlic, chives, blue cheese, or bacon, this recipe will give you a more flavorful bread, great for leftover turkey sandwiches.

Ingredients
3 tablespoons unsalted butter
1-1/2 cups milk
1 cup leftover mashed potatoes, at room temperature
2 teaspoons salt
1 tablespoon sugar or honey
2-1/4 teaspoon (1 packet) dry yeast
1/3 cup lukewarm water (105° to 115°F) water
5 cups all-purpose flour

Instructions

  1. In a saucepan, melt butter in milk. Let cool to room temperature.
  2. In the bowl of a stand mixer with dough hook, combine milk mixture with mashed potatoes, salt, sugar, yeast, water, and flour and knead with dough hook for about 5 minutes, until you have a smooth and slightly glossy dough. Place into an oiled bowl. Cover with plastic or a clean, dry dish towel and let rise until doubled in size, about 1 hour.
  3. Oil two 9x5-inch loaf pans.
  4. Turn dough out onto a lightly floured work surface. Divide in half and knead three or four times. Shape each portion into a rectangle about 9 inches long. Roll each one lengthwise into a log and place seam side down into its own loaf pan. Cover with plastic or a clean, dry dish towel and let rise until doubled in bulk, about 1 hour.
  5. Preheat oven to 375ºF.
  6. Bake for 30 minutes, or until loaves sound hollow when tapped. Turn onto wire racks and let cool completely.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Joanne</span> Fri, 11/25/2016 - 21:00
I made this bread turned out delicious. But you have forgotten to add an important ingredient . You have us mix in everything but the flour. Lol
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 12/01/2016 - 11:52

Thanks for pointing that out, Joanne. We've updated the page.

 <span>Eileen</span> Thu, 11/24/2016 - 23:57
I don't own a stand mixer. Are there any alternatives?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 12/01/2016 - 11:55

You can certainly mix by hand, but you'll need to really work at it. Once the dough comes together, knead on a lightly flour surface for several minutes.

 <span>Samantha Gray</span> Wed, 11/25/2015 - 13:23
It would be helpful if OFA would add a feature permitting the reader to simply click and print recipes as so many other sites do. I can copy-paste (as I just did for the potato bread), but a simple click, which provides a succinct recipe with list and direction would be so much better. Thanks for reading this.
<span>Nealaus</span> Wed, 12/02/2015 - 09:46
There's a print button at the top of the page next to the facebook, twitter, etc. I use it all the time! :)
<span>Alliep</span> Mon, 10/27/2014 - 10:53
Do you use AP Flour or can I use Bread flour. Will either change the bread?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/30/2014 - 12:29
This recipe uses all-purpose flour. We will update the recipe to reflect this. You can replace with bread flour, if you prefer.
<span>Dorothy Caruana</span> Wed, 05/29/2013 - 03:11
Hello l like this potato bread recipe but l have a problem what tip of flour can l use because l'm gluten free, can you help me.thank you
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 05/31/2013 - 15:38
You can replace the flour with a gluten-free all purpose baking flour like the kind made by King Arthur Flour or Bob's Red Mill.