Potato bread is easy to make at home and so delicious fresh from the oven. Your whole family will love it and request it over and over!
Potato bread is such a delicious bread when you buy it from the store, but making it at home is even more incredible because you get all of the smells from your yeast bread and you get to enjoy it fresh and hot from the oven. Bread always tastes better right out of the oven!
This potato bread recipe is very basic and simple, but I’ve broken down the instructions to be even easier for those without a lot of experience making yeast bread (they can be a little tricky at first).
With all of these added tips, you shouldn’t have any issues getting a near-perfect loaf of Potato bread on your first try.
Something great about potato bread is that it’s such a versatile bread that you can use for several different recipes.
Using potato bread for savory or sweet dishes is easy because of the flavors pair so great with both! But don’t take my word for it, try it yourself!
How to Make Potato Bread
- In the bowl of a stand mixer or in a large bowl, stir together the dry ingredients, potatoes, and sugar.
- Add in 2 cups of water with the mixer on. Let it mix together for about 1 minute.
- Gradually add in the final cup of water and then add in more if necessary. The dough should stick to the bottom of the bowl but clean the sides and still be sticky to the touch. If you add too much water, don’t worry! Just add a bit more flour to get it back to the right consistency.
- Knead the dough for 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don’t skimp on the kneading! This helps create the structure of the bread.
- Let the dough rise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
- Remove the dough from the bowl gently and then form into 2 loaves. This is most easily done by creating a crease in the middle of the piece of dough with your palm and then folding the dough over the crease and pinching it together at the bottom. Just imagine folding a piece of paper in half and gluing the bottom shut. Repeat this a few times until you have a smooth loaf shape. You may have to tuck in the long ends a few times as well.
- Place the loaves into greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
- Preheat oven to 375ºF.
- Bake at 375º F for 25 minutes, remove them from the oven and then brush each loaf with a tablespoon of butter.
- Return the pans to the oven and bake for another5-10 minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.
Check out my notes in the recipe card for some helpful advice on making your Potato Bread!
Can Potato Bread Be Frozen?
Yes! If you make two loaves and want to keep one for later, then go ahead and freeze it for longer storage. Wrap a cooled loaf in plastic wrap and then transfer to an airtight freezer-friendly storage container. You can keep it frozen for about 2 or 3 months.
How Can I Use Potato Bread?
(Besides eating as is?) You can slice your loaf and use the bread slices for toast, french toast, sandwiches, or even a delicious potato bread pudding.
Why Do We Use Potato Flakes in Bread?
The added starchiness from the potato flakes help to give your homemade potato bread a softer and fluffier texture. They dissolve and disappear by the time that the bread is baked because you won’t be able to spot them. You just know that they were there and doing their job!
Potato Bread
Ingredients
- 7 cups flour all-purpose
- 1 cup instant potatoes
- 1 1/2 tablespoon yeast
- 1 tablespoon salt
- 2 tablespoons sugar
- 3 1/2 cup water
Instructions
- Mix dry ingredients, potatoes, and sugar together in a large bowl or the bowl of a standing mixer.
- Add 2 cups water with the mixer on. Let it mix together for a about 1 minute.
- Gradually add the final cup of water and add more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
- Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
- Let the dough rise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
- Remove from bowl gently and form into 2 loaves. This is most easily done by creating a crease in the middle of the piece of dough with your palm and then folding the dough over the crease and pinching it together at the bottom, just imagine folding a piece of paper in half and gluing the bottom shut. Repeat this a few times until you have a smooth loaf shape. You may have to tuck the long ends in a few times as well.
- Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
- Preheat oven to 375ºF.
- Bake at 375º F for 25 minutes, remove from oven and brush each loaf with a tablespoon of butter.
- Return to oven and bake 5-10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.
Alli says
Great recipe!