Potato Bread

Total Time:
3 hr
2 hr 30 min
30 min

1 loaf

  • Bread:
  • 1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes
  • 1 cup milk
  • 1 1/2 tablespoons lard
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon dry yeast
  • 1/3 cup warm water
  • 5 cups bread flour
  • Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.

  • Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.

  • Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.

  • Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.

  • Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

View All

Cooking Tips
More Recipes and Ideas
4.0 7
I make it once a week! Love it <3 Make sure you masure one cup of potatoes and use two pans. I use golden potatoes Yummy =) I make 1 1/2 recipe to make two big loafs ;) item not reviewed by moderator and published
This is one of the easiest and tastiest bread recipes I've ever used! Per the other reviewers' comments, I dumped the kneaded dough into a big casserole dish for one HUGE oval loaf of bread. (There is way too much dough to fit into any one of my bread pans.) I used one regular size potato and also sauteed some finely chopped rosemary in butter and added that during the first kneading process. I sprinkled some homemade fennel rock salt on top and it tastes so good! Next time I'll just make 2 regular-size loaves and give one away because this single huge loaf is too much for just two people. item not reviewed by moderator and published
Does make alot of dough. I stuffed it all into 1 breadpan and it cooked up a nice big top! Dense and very good. Last year I made it for T-Day, Christmas and St.Paddy's Day this year. So much easier than Soda bread. item not reviewed by moderator and published
We currently have a glut of butternut squash growing, and decided to give this recipe a try substituting squash for the potato. It turned out GREAT!! I didn't have the correct size bread pan, but used a smaller size (8 x 3 7/8 x 2 15/32")and got three loaves out of the recipe. Everybody loves it! The loaves were all gone in a couple of days... today I'm making a double batch. :) 10/10! item not reviewed by moderator and published
I don't know of a standard size of potato to be assumed for recipes. How can one potato be a useful listing of an ingredient? item not reviewed by moderator and published
Way too much dough for one loaf. The required pan was full to the top before rising.. MISTAKE. Should be two pans. The bread was okay. Not the best tasting potato bread I have ever made. item not reviewed by moderator and published
The yield in this recipe is for one loaf-I believe that to be incorrect-it would make two medium sized loaves easily. I actually doubled it thinking I'd end up with two nice loaves.It was WAY too much dough for my 9 x 5 pans so we have some really tasty potato bread that looks like very strange oblong mushrooms! I will gladly make this bread again but will definitely use one recipe for two loaves. item not reviewed by moderator and published
I agree. Makes me not keen to try this. Plus, 750 grams of flour will make well more than one normal sized loaf. One cup of flour is 150 grams. Hmm item not reviewed by moderator and published

Not what you're looking for? Try:

Potato Bread-Kale Stuffing With Andouille Sausage

Recipe courtesy of Food Network Kitchen