![['Close-up view of a slice of golden-brown potato bread, showcasing its crust and fluffy interior.', 'Side view of freshly baked potato bread, emphasizing its soft texture and appetizing appearance.', 'Detailed shot of potato bread, highlighting its crispy crust and airy crumb structure.', 'Close-up image of a slice of potato bread, revealing the moist and inviting texture inside.']](https://snacknova.com/wp-content/uploads/2026/06/potato-bread-recipe_1_U1.webp)
Potato Bread Recipe
This homemade potato bread combines the softness of bread with the subtle flavor of potatoes, resulting in a delicious and hearty loaf.
Ingredients
Main Ingredients
- 1 large Idaho Russet potato (peeled, cubed, boiled)
- 2 1/2 teaspoons instant yeast
- 2 oz granulated sugar
- 11 oz water from cooked potato (cooled to warm)
- 4 oz unsalted butter (softened)
- 2 oz neutral vegetable oil
- 2 1/2 teaspoons salt
- 2 large eggs
- 30 oz bread flour
- 2 oz melted butter
Instructions
- Boil, mash, and measure the potato water and mashed potato.
- Add all ingredients to a stand mixer and mix on low, then knead on medium for 7-10 minutes until smooth and stretchy.
- Refrigerate the dough for 8-16 hours, then divide into two, shape into logs, and place in pans.
- Let the dough rise at room temperature until it exceeds the pan top by about an inch, then bake at 350°F for 30-40 minutes until golden and internal temperature reaches 195-200°F.
- Brush with melted butter, cool in pans for 15 minutes, then cool completely on racks.
Notes
Ensure the dough is sticky but pulls away from the sides of the bowl for best results.