Light, tender and totally irresistible, this homemade Homemade Potato Bread is the perfect sandwich loaf!
My parents went on a health kick back in the 70’s. Carob and whole grains came into the kitchen. My sisters and I begged for mushy Wonder bread; we didn’t understand this phase. We longed for good ol’ white sandwich bread, like this soft, sliceable Potato Bread Recipe.
Homemade Potato Bread
On occasion, though, my mom would pick up a loaf of fluffy potato bread from the market. Those memories were my inspiration for this homemade potato bread made with mashed potatoes. And it was seriously one of the best breads I’ve made in years. Mashed potatoes replace some of the flour in this bread recipe, and from there some magic happens. With a yellow tinge from the addition of potatoes and even a vague potato undertone, this potato bread is perfect for sandwiches or just simply smeared with butter.
Potato Bread Recipe: The Ultimate Sandwich Loaf
I would call this the ultimate sandwich loaf. Soft and slightly sweet, it’s perfect for any fillings: pb and j, ham and cheese, whatever. Hubby got home from work early and I told him he had to sample a slice. I knew he’d confirm my review.
I rarely eat white bread, but I even smeared it with a thick layer of soft butter. Twice. Heavenly. If you’re a bread baker, you must try this. If you’re not, you still must try it. Unfortunately, the dough is quite sticky and really needs to be kneaded in a stand mixer or in a bread machine. But you can always borrow one, right?
Tips for Making Yeast Breads
If you’re new to making yeast breads, there’s a little trial and error, but an even less than perfect loaf can taste fabulous! There’s the kneading, proofing and baking. You’ll be captivated by the smell of bread baking in the oven, so it’s definitely worth a try!
- First, and foremost, you must use fresh yeast. If the yeast is old or inactive, your bread will not rise properly.
- To test if your yeast is active, put some warm water (110-115º, no hotter) in a small bowl. Add a little sugar, mix, then add a small amount of your yeast and mix again. Let it rest and in a few minutes you should see the yeast become foamy. If this doesn’t happen, you will need to purchase fresh yeast. Most packets and jars have expiration dates, but yeast can “expire” before the date if not stored properly.
- Once you know you have fresh yeast, you can start the mixing process. Follow your recipe’s directions on what order to add and mix your ingredients. If you need to proof the yeast in water (a typical instruction unless you’re using instant yeast), the water temperature should be 115-120º. Hotter than that will kill some or all of the yeast. Use a cooking thermometer to double check the temperature.
- Bread can definitely be mixed and kneaded by hand, but if you have a stand mixer, using the paddle attachment, then dough hook to knead, saves time and effort. Just keep an eye on your mixer so it doesn’t overheat.
- Usually breads have to rising periods, also known as “proofing.” The times listed are suggestions, most times you’ll want the dough size to double. It’s important not to overproof or underproof!
- Proof in a warm spot in your kitchen. If it’s too hot, your bread will rise too fast and the texture may not be ideal and the flavors that occur with a slower rising will be lacking, too. 75-80º is ideal.
- Bake according to your recipe’s instructions. If you’re unsure if your loaf is done, use an instant read thermometer and look for an internal temperature of 190º. Then make sure to enjoy your freshly baked bread with some butter or jam!
Frequently Asked Questions About How to Make Potato Bread
Can You Use Instant Potatoes to Make Mashed Potatoes for this Potato Bread Recipe?
Yes, you can definitely use Instant Potatoes to make the mashed potatoes needed in this recipe. Don't add butter or buy a flavored variety. Plus, check the amount of sodium per serving as you may need to decrease the salt in the recipe if the instant potatoes are salty.
Is Potato Bread Healthy?
Potato bread has more fiber and protein when compared to whole wheat bread due to the addition of potatoes. Plus, it's also a source of zinc, iron and potassium. But the addition of the potatoes also increases the amount of carbohydrates in the loaf.
Why Do You Refrigerate the Dough Overnight?
The slower rise or retarding of the bread dough in the refrigerator allows the yeast to build deeper flavors and provides a better texture than proofing at a warm room temperature. Refrigerate for 12-18 hours for the best results. The dough should be covered with plastic while in the refrigerator so the surface does not dry out.
More Breads Recipes You’ll Love:
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Sweet Potato Quick Bread by Renee at Magnolia Days
- Caramelized Vidalia Onion Focaccia by Lora at Savoring Italy
- Beautiful Whole Wheat Sandwich Bread from Barefeet in the Kitchen
- Rosemary Olive Bread
- Classic Oatmeal Bread
- Whole Wheat Challah
- Pretzel Rolls Recipe
- More Bread Recipes
- Plus these No Bake Peanut Butter Cookies can be made while your dough is proofing!
Used in This Recipe:
Potato Bread Ingredients:
Add these ingredients to your shopping list. You’ll be set to make this marvelous Homemade Potato Bread Recipe!
- Instant Yeast (I prefer Red Star Platinum yeast)
- Potatoes (about 1/2 pound to mash)
- All-purpose Flour (6 1/2 cups)
- 1 tablespoon instant yeast (I love Red Star Platinum yeast)
- 1/2 cup sugar
- 1 1/4 to 1 1/2 cups lukewarm water or potato water (boiling water from potatoes). Use the larger amount of liquid in drier, winter months
- 3/4 cup (12 tablespoons) butter, at room temperature
- 2 1/2 teaspoons salt
- 2 large eggs
- 1 cup mashed potatoes (from about 1/2 pound potatoes)
- 6 1/2 cups all-purpose flour (King Arthur preferred)
- Beat together all of the dough ingredients, using the paddle attachment of your stand mixer for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl as needed. The mixture should start to become smooth and a bit shiny.
- Switch to the dough hook, and knead the dough at medium speed (only if your mixer will tolerate it) for 7 minutes, stopping to scrape the dough into a ball a couple times.
- Scrape the dough into a ball (it will be sticky), and place it in a lightly greased bowl or large greased plastic bag. Refrigerate overnight or for up to 24 hours.
- Remove the dough from the refrigerator, divide it in half, and shape into 9-inch logs. Place each into greased 9 x 5-inch bread pans.
- Cover the pans with lightly greased plastic wrap, and allow the dough to rise until comes about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours. Preheat the oven to 350°.
- Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 25 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F.
- Remove the bread from the oven, let rest a couple minutes in pans before removing from pans to rack to finish cooling
Note that total time to make this bread must consider how long you refrigerate your bread dough. It's well worth doing for at least 12 hours!
Adapted from King Arthur Flour