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 get this phase. We longed for good ol’ white sandwich bread.
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.
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. Then make sure to enjoy your freshly baked bread with some butter or jam!
Our #TwelveLoaves October theme is Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
More Root Vegetable Breads:
Here are the amazing creations posted today by my co-hosts:
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- 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 Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
- Caramelized Vidalia Onion Focaccia by Lora at Savoring Italy
Used in This Recipe:
Plus Even More Bread Recipes You’ll Love:
- White Bread Recipe from Brown Eyed Baker
- Classic Oatmeal Bread from That Skinny Chick Can Bake
- Soft Sandwich Style Hawaiian Bread from Southern Plate
- Rosemary Olive Bread from That Skinny Chick Can Bake
- Beautiful Whole Wheat Sandwich Bread from Barefeet in the Kitchen
Homemade Potato Bread
A delectable Potato Loaf adapted from King Arthur Flour
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves
- Category: Bread, Yeast Bread
- Method: Proofing, Baking, Kneading
- Cuisine: American
- 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
Total time includes up to 24 hours with overnight chilling time (but well worth it!)