Homemade Potato Bread bakes up light and fluffy, with a tender golden crust and a mild buttery flavor! This bread is soft yet sturdy enough for sandwiches or dunking into your favorite beef stew. Serve a slice fresh from the oven with a slather of butter, make a gourmet sandwich, or cool and freeze for another day. Potato bread is one of the easiest, most delicious bread recipes in our recipe box.
What is Potato Bread?
There are different types of potato bread, this version is similar to white bread but a little bit heartier. It is different from Irish potato bread (which is more like a skillet bread).
This quick and easy yeast bread recipe will have you feeling like a professional baker. Chances are, all of the ingredients are already in the pantry. We store this bread in the fridge and it keeps for about a week, although it never lasts that long! There’s nothing quite like fresh bread from the oven for toast, sandwiches, or even pizza.
Ingredients in Potato Bread
POTATOES Russets are the best potatoes to use since they have a high starch content. However, any variety will do. The potatoes are cooked and mashed, leftover mashed potatoes have added milk/butter and may or may not work well in this recipe. For the best results, I’d recommend cooking the potatoes on their own for this recipe. FLOUR All-purpose white flour is used in this recipe as it bakes into the perfect texture with the potatoes. YEAST/SUGAR/BUTTER These ingredients are required for the proper rising of the dough. Sugar is needed to activate the yeast so it can properly bind with the potatoes and flour. Butter is added to the dough to create flavor and bake some color into the crust. MILK In this recipe the milk is heated to just before boiling and then cooled. This is known as scalding and it helps the bread rise better as it denatures some of the proteins. This step can be skipped but I do find it gives a better rise. Heat the milk just until small bubbles form along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat.
How to Make Potato Bread
Put a new twist on a simple bread recipe!
Tips for the Best Bread
Use a kitchen thermometer to gauge the temperature of the scalded milk and potato water. If one isn’t available, scald the milk until small bubbles form around the inside of the pot. Yeast is ready to use when the top of the liquid is foamy. Let bread ‘proof’ or rise in an area away from drafts where the temperature is constant. Cover lightly with a kitchen towel. Rise the bread until doubled in size. Allow cooling in the pan a few minutes before removing the loaf from the pans. Because homemade potato bread is made without preservatives, it will last longer if kept covered in the refrigerator. Or freeze a loaf or slices for up to 6 weeks.
More Homemade Bread
Homemade White Bread Homemade Crescent Rolls Cheese Bread (Quick Bread) Homemade Crescent Rolls Homemade French Bread Homemade Easter Bread
Did you make this Potato Bread? Be sure to leave a rating and a comment below! Recipe slightly adapted Knott, Opal. “Potato Yeast Bread”. Recipe. Favorite Eastern Star Recipes. Nashville, TN, 1968. 311. Print. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
