Artisan-style herb potato bread is a great way to amp up any meal. With simple ingredients, it’s easy to make artisan bread at home.
A delicious homemade loaf of bread is always a welcomed treat, but a nice loaf of potato bread can really set the mood for a great day. Not only do you get the amazing smells from the potato bread baking, but you also have the unique flavors of the herbs in every bite, perfect for serving warm with a slice of butter.
A loaf of herbed potato bread can be a great addition to the holiday table or any big dinners where you want to serve bread and butter as a side dish or appetizer. It would pair really well with a roasted chicken too!
How to make this potato bread recipe
- In a bowl, combine your bread flour and yeast.
- Add in water and mix until it is combined, then knead for 4 to 6 minutes depending on if you’re choosing to do it by hand or with a mixer. The dough should be loose and wet when you are done.
- Let it rise for 4-5 hours at room temperature, punching it down halfway. Or you can let it rise in the fridge overnight.
For the potato bread
- In a bowl, combine the flour, salt, yeast, and spices.
- Add in the olive oil, mashed potatoes, and the preferment. Mix just slightly.
- Add water and mix until the dough is homogenous (well combined into one dough form)
- Knead your dough for 8 minutes by hand or 6 minutes with an electric mixer and then cover and let it rise until doubled.
- Once the dough has risen, divide it into 2 portions and shape each portion into spheres.
- To get the dough to stay in this shape while it’s baking, pull the edges down and push them up into the center like you’re tucking it under itself. Repeat with both dough spheres until the dough holds its shape easily.
- Let your dough rise until it’s doubled (about 1 hour) I recommend having it on your prepared baking sheet or baking stone at this point.
- Preheat your oven to 400 degrees and fill a 9×13 baking dish halfway with water and place it on the top rack of the oven.
- Gently brush each loaf with olive oil and sprinkle with fresh rosemary and coarse salt if desired.
- Bake for 30-35 minutes until the center of the loaf reaches 195-200 degrees on an instant-read thermometer.
- Remove from the oven and let it cool for at least 1 hour before slicing.
Does potato bread have gluten?
Potato bread does contain gluten because it is made with bread flour (which contains the gluten) but helps to give the great texture of the loaf. Substituting the flours in this loaf may result in a flatter and sadder loaf when it’s finished baking.
Potato Rosemary Bread
For the Preferment
- 2 1/2 cups bread flour
- 1/2 teaspoon yeast instant, see note
- 1 cup water
For the Potato Bread
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 2 teaspoons yeast
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme dried (see note)
- 1/2 teaspoon rosemary dried (see note)
- 1/2 teaspoon basil dried (see note)
- 2 teaspoon garlic powder
- 1 cup mashed potatoes
- 2 tablespoons olive oil
- 1 cup water
For the Preferment
- Combine bread flour and yeast.
- Add water and mix until combined. Knead for 6 minutes by hand or 4 minutes with an electric mixer. The dough should be loose and wet.
- Let rise for 4-5 hours at room temperature, punching down halfway. Or let rise overnight (for up to 3 days) in the refrigerator.
For the Potato Bread
- Combine flour, salt, yeast, and spices.
- Add the olive oil, mashed potatoes, and the preferment. Mix just slightly.
- Add the water, mixing until the dough is homogenous.
- Knead 8 minutes by hand or 6 minutes with the electric mixer.
- Cover and let rise until doubled, about an hour.
- Once the dough has risen, divide it into two portions.
- Shape each portion into a sphere. To get the dough to stay this shape while rising and baking, pull the edges down and push them up into the center like you're tucking in the excess underneath and up under the rest. Repeat this with both portions until the dough is taught and holds a sphere shape easily.
- Let rise until doubled, about an hour. I like to let the dough rise on parchment at this point so I can easily transfer it into the oven. If you don't have a baking stone, place the dough on lined baking sheets to rise
- Preheat oven to 400ºF. Fill a 9×13 baking dish halfway with water and place it on the top rack of the oven. This will help create the crust on the bread while it bakes.
- Gently brush each loaf with olive oil and sprinkle with fresh rosemary and coarse salt, if desired.
- Bake for 30-35 minutes on a baking stone or until the center of the loaf registers 195º-200º on an instant-read thermometer (insert it from the side so you don't ruin the aesthetic of your loaf).
- Remove from the oven and let cool at least 1 hour before slicing.
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