There’s something truly magical about the aroma of Homemade Potato Bread wafting from your kitchen. With its impossibly soft crumb, tender golden crust, and subtle flavor that borders on comforting and nourishing, this classic loaf transforms the humble potato into something worth gathering around. Whether you’re slathering on creamy butter, toasting a slice for breakfast, or building a sandwich, each bite tastes like a warm hug from home. Let’s get cozy and bake together!
Ingredients You’ll Need
The beauty of Homemade Potato Bread lies in its simplicity: each ingredient serves a unique purpose, from lending structure and lift to deepening flavor and softness. Here’s what you need, along with tips for success at every step.
- Boiled potato (130g, about ½ cup), mashed: The star of our loaf; mashed potato keeps the bread moist, tender, and gives it a delicate, airy texture.
- Butter (15g, 1 tbsp): Adds richness and that irresistible melt-in-your-mouth crumb—feel free to use unsalted for more control over seasoning.
- Lukewarm milk (120ml, ½ cup): Encourages a soft rise and subtle sweetness, just make sure it’s not hot to avoid hurting the yeast.
- Large egg (about 55g): Contributes to the bread’s golden color and pillowy softness; bring it to room temperature if possible for best results.
- Bread flour (300g, 2⅛ cups): Essential for structure; bread flour contains more protein, which gives Homemade Potato Bread its delightful chew.
- Sugar (30g, 4 tbsp): Enhances flavor and helps tenderize the crumb, as well as giving the crust a lovely golden hue.
- Salt (2.5g, ½ tsp): Don’t skip it—salt elevates the flavors and balances the sweetness.
- Instant yeast (3–4g, 1 tsp): Gives plenty of lift; instant yeast is super convenient, but make sure it’s fresh for a proper rise.
- Olive oil (1 tsp): For added moisture and a subtle flavor note; also keeps the dough easier to work with when kneading.
How to Make Homemade Potato Bread
Step 1: Combine Potato, Butter, and Milk
Start by mixing your mashed potato, softened butter, and lukewarm milk together in a mixing bowl. Stir until the mixture is smooth and creamy—this ensures there are no potato lumps in your finished loaf. Let the mixture cool for a minute or two; you want it to be just warm, not hot, before adding the egg next.
Step 2: Add the Egg
Crack the egg into your slightly cooled potato mixture and stir gently until it’s well incorporated. The egg brings a subtle richness and helps create that dreamy, golden-colored crumb.
Step 3: Mix in Dry Ingredients
Add the bread flour, sugar, salt, and instant yeast directly into the bowl. Mix everything together until a tacky dough begins to form. Don’t worry if it looks a little shaggy at this stage—it will smooth out with kneading.
Step 4: Add Olive Oil and Knead
Pour in the olive oil and get your hands (or stand mixer dough hook) to work! Knead the dough for about 7–10 minutes, until it’s smooth, elastic, and slightly springy. Homemade Potato Bread dough is a little tacky thanks to the potatoes, but resist the urge to add too much extra flour.
Step 5: First Rise
Transfer your dough to a lightly greased bowl, cover with a kitchen towel, and let it rest for about 60 minutes, or until doubled in size. The dough should look puffy and nestled, ready for shaping.
Step 6: Prepare the Loaf Pan
Lightly oil a 25×11×7 cm (roughly 9×4×2.5 inch) loaf pan, then sprinkle with a bit of flour. This classic trick keeps your loaf from sticking and helps you achieve a golden, even crust.
Step 7: Shape and Second Rise
Gently deflate the risen dough and shape it into a log to fit your loaf pan. Tuck the ends under for a tidy finish. Place it in the prepared pan, cover again, and let it rise for another hour. Homemade Potato Bread is ready for baking when it’s nicely puffed and starting to peek over the rim.
Step 8: Bake
Preheat your oven to 180°C (350°F). Bake your loaf for 20–25 minutes, but start checking after 20. The bread should be deeply golden on top and sound hollow when tapped. (If in doubt, a thermometer inserted in the center should read about 90°C/194°F.)
Step 9: Cool and Slice
Remove the bread from the oven and let it cool in the pan for 10 minutes—this helps set the crust. Then carefully transfer it to a wire rack and cool completely before slicing. The wait is tough, but it’s worth it for perfect Homemade Potato Bread slices.
How to Serve Homemade Potato Bread
Garnishes
A simple brush of melted butter creates a glistening finish and adds extra flavor. For a rustic touch, sprinkle with flaky sea salt or fresh chopped herbs right after baking. A hint of garlic butter or grated parmesan turns this loaf into a savory treat, perfect alongside soups or salads.
Side Dishes
Homemade Potato Bread is wonderfully versatile and shines next to creamy soups, hearty stews, or fresh seasonal salads. Serve it warm with a bowl of tomato basil soup or use it to soak up a rich beef stew. It’s also fabulous with a breakfast spread—think soft scrambled eggs or a simple jam and butter.
Creative Ways to Present
Slice your bread thick and toast it for a show-stopping brunch, or turn it into elevated grilled cheese sandwiches. Fancy a rustic appetizer board? Serve wedges of Homemade Potato Bread with a trio of dips: herbed cream cheese, olive tapenade, and roasted red pepper hummus. The pillowy, golden slices also make a dreamy base for open-faced sandwiches or croutons.
Make Ahead and Storage
Storing Leftovers
Once completely cool, wrap Homemade Potato Bread tightly in plastic wrap or tuck it into an airtight bread bag. It will stay fresh and soft at room temperature for up to three days. For longer storage, refrigerate it, though the crumb may firm up slightly.
Freezing
Potato bread freezes beautifully! Slice the cooled loaf and wrap individual portions in plastic and foil, or use freezer-safe bags. Homemade Potato Bread will keep its delicious flavor and tenderness for up to two months in the freezer. Thaw slices as needed for toast or sandwiches in a matter of minutes.
Reheating
Gently warm slices of Homemade Potato Bread in a toaster or wrapped in foil in a 150°C (300°F) oven for 5–7 minutes. This revives the softness and brings back that bakery-fresh aroma—perfect with a pat of butter or your favorite spread.
FAQs
Can I use leftover mashed potatoes for this recipe?
Absolutely! Just make sure your leftover mash isn’t loaded with butter, cream, or seasoning, as that can alter the dough. Plain mashed potato works best for consistent Homemade Potato Bread results.
What if I don’t have bread flour?
You can substitute all-purpose flour in a pinch, though your loaf may be a touch less chewy. The crumb will still be deliciously soft—Homemade Potato Bread is pretty forgiving!
Is it possible to make this bread vegan?
You can swap the milk for a plant-based alternative and replace the butter with your favorite vegan butter. Use a flaxseed “egg” as a substitute for the egg. The bread will still be fluffy, though the flavor will vary slightly.
How do I know when the bread is finished baking?
The crust should be a deep golden brown and the loaf should sound hollow when tapped. You can double-check with a thermometer in the center—aim for around 90°C (194°F). Don’t skip the rest period after baking; it finishes setting the crumb!
Why is my dough so sticky?
That’s thanks to the moisture from the potatoes! Homemade Potato Bread dough should be tacky, but if it’s too wet to handle, dust your hands with a bit more flour while shaping. Resist adding too much extra flour to the dough itself, as this can make the loaf dense.
Final Thoughts
If you’re longing for a soft, flavorful loaf that brings a sense of home to every meal, give Homemade Potato Bread a try. There’s nothing quite like the simple joy of baking your own bread, and I can’t wait for you to experience just how satisfyingly delicious this classic can be!
Print
Homemade Potato Bread Recipe
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
Homemade Potato Bread is a soft and fluffy loaf packed with comforting potato flavor. This recipe seamlessly combines the creamy goodness of boiled potatoes with rich butter and tender bread flour, resulting in a golden, pillowy bread that’s perfect for sandwiches, toasting, or simply enjoying with a pat of butter. No fancy equipment needed—just a few simple steps for bakery-quality bread right in your kitchen.
Ingredients
Main Ingredients
- 130g boiled potato (about ½ cup), mashed
- 15g butter (1 tbsp)
- 120ml lukewarm milk (½ cup)
- 1 large egg (about 55g)
- 300g bread flour (2⅛ cups)
- 30g sugar (4 tbsp)
- 2.5g salt (½ tsp)
- 3–4g instant yeast (1 tsp)
Finishing
- 1 tsp olive oil (for kneading)
For Pan Preparation
- Oil, for greasing pan
- Flour, for dusting pan
Instructions
- Mix Potato Base: In a bowl, combine the mashed boiled potato, butter, and lukewarm milk. Stir until the mixture becomes smooth and homogenous. Let it cool slightly so it’s just warm to the touch before proceeding.
- Add Egg: Transfer the potato mixture to a larger bowl. Add the egg and mix thoroughly until the egg is fully incorporated and the mixture is creamy.
- Incorporate Dry Ingredients: Add the bread flour, sugar, salt, and instant yeast to the bowl. Mix to combine until a rough dough forms and no dry streaks of flour remain.
- Knead the Dough: Add the olive oil to the dough. Knead by hand or with a dough hook for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm place for 60 minutes, or until doubled in size.
- Prepare the Pan: While the dough is rising, lightly oil a 25×11×7 cm loaf pan and dust it with flour to prevent sticking.
- Shape and Second Rise: Gently deflate the risen dough and shape it to fit your prepared pan. Place the dough in the pan, smooth side up, and let it rise again for 60 minutes, covered, until puffy and nearly doubled in size.
- Bake: Preheat your oven to 180°C (350°F). Bake the bread for 20–25 minutes, or until golden brown on top and it sounds hollow when tapped. Baking times can vary, so keep an eye on it near the end.
- Cool and Slice: Remove the bread from the oven. Let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing and serving.
Notes
- For best texture, use bread flour rather than all-purpose flour.
- You can substitute leftover mashed potatoes—just make sure they’re unsalted and unseasoned.
- If you don’t have a stand mixer, knead by hand for a few extra minutes until smooth and elastic.
- The bread keeps well for up to 3 days at room temperature when wrapped tightly or can be frozen for longer storage.
- For a softer crust, brush the top with melted butter as the loaf cools.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 2g
- Sodium: 125mg
- Fat: 3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg