Potato Bread Recipe – How to Make Potato Bread


Joel goldberg

This tender, slightly sweet sweet potato bread is here to bring the peanut butter and jelly of your dreams to life. (Or your dream croque madame … or your dream grilled cheese … the point is, it’s the better for sandwiches.) Adapted from Makinze’s Fluffy Potato Rolls, you really can’t go wrong with this classic that everyone will love.

Pro tip: You only have one loaf pan? No worries, you can cook in batches! Simply keep your second half of dough in the refrigerator until your loaf pan has cooled to room temperature. Once it’s done, transfer your dough, let it rise for 45 minutes and bake!

Do it ? Let us know how it went in the comments section below!

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Preparation time:





Total time:





1 1/4

lukewarm water (or boiling water reserved for potatoes)

2 tbsp.

plus 1 tsp. granulated sugar, divided


(.25 oz.) Packet of active dry yeast

1 ch.

boiled mashed potatoes (from about 1 large russet potato)

6 tbsp.

butter, softened, and more for casseroles

Cooking spray or extra virgin olive oil

Flaky sea salt (optional)

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  1. In a glass measuring cup or small bowl, combine lukewarm water and 1 teaspoon of sugar. Sprinkle with yeast and let stand until fluffy, about 10 minutes. Stir the yeast into the water.
  2. If you are using a stand mixer: Attach the dough hook. Add the flour, remaining 2 tablespoons of sugar and salt to the bowl of a stand mixer. Mix on medium speed until just combined. Stop the blender, then add the yeast mixture and the potatoes and mix on medium speed until just combined. With the blender running, add the softened butter 1 tbsp at a time until completely incorporated. Continue to mix until a smooth paste forms, about 5 minutes.
  3. If mixing by hand: In a large bowl, whisk together the flour, the remaining 2 tablespoons of sugar and the salt. Using clean hands, gradually stir in the yeast mixture (it will be dry and crumbly at this point), then add the potatoes and mix well until no more dry spots remain. Knead softened butter 1 tbsp at a time until fully incorporated, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more.
  4. Grease a large bowl with cooking spray or olive oil and transfer the dough to the bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour. Meanwhile, butter the inside of two 8 “x 4” loaf pans.
  5. Lightly flour a clean surface, then make a fist with your hand and gently push in the center of the leavened dough. Turn the dough over to the surface, knead several times, then shape into a ball. Cut the dough in half with a knife or scraper. Place each half, cut side down, in prepared loaf tins. Cover again and let rise 45 more minutes. (The dough should have passed the rim of the bread pan at this point.) Preheat the oven to 400 ° about 30 minutes after the start of the 45-minute rise.
  6. Brush tops of buns with half the melted butter and cook on middle rack until golden, about 30 minutes. (You can also use an instant-read thermometer to check doneness; the center of the bread should reach 190 °.)
  7. Optional: Carefully remove the hot breads from the molds and place them on a baking sheet. Return to oven and cook for 5 more minutes; this will firm up the outer crust.
  8. Brush the baked breads with the remaining melted butter and sprinkle with flaky sea salt if desired. Let cool completely before slicing.
Potato bread

Joel goldberg

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