Easy Potato Bread Recipe
Soft, slightly sweet potato bread with a tender crumb and golden crust. Perfect for sandwiches or warm slices with butter.
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Servings:
Ingredients
Dough
- 3.25 cup all-purpose flour start with 3 cups, add more as needed
- 1 cup smooth mashed potatoes, cooled
- 0.75 cup warm milk (about 110°F) potato cooking water works too
- 2 tsp instant yeast
- 1 tbsp granulated sugar
- 1.25 tsp fine sea salt
- 2.5 tbsp unsalted butter, melted and cooled
- 1 tsp neutral oil for greasing for the bowl and pan
Finishing
- 1 tbsp melted butter for brushing optional, for a soft crust
Instructions
Preparation Steps
- Warm the milk to about 110°F. Stir in the sugar and yeast and let it get foamy, 5–10 minutes.
- Mix in the mashed potatoes, melted butter, and salt until mostly smooth.
- Add 3 cups of flour and stir until a shaggy dough forms. Rest 10 minutes to hydrate.
- Knead on a lightly floured surface, adding just enough extra flour for a soft, smooth dough, 8–10 minutes.
- Grease a bowl, place the dough inside, and turn to coat. Cover and let rise until doubled, 60–75 minutes.
- Grease a 9×5-inch loaf pan. Gently deflate dough, shape into a tight loaf, and set it into the pan seam-side down.
- Cover and let rise until the dome is about 1 inch above the pan, 30–45 minutes. Preheat oven to 375°F.
- Bake until deep golden and 195–200°F inside, 30–35 minutes. Tent with foil if browning too fast.
- Brush the hot loaf with melted butter. Cool in the pan 10 minutes, then transfer to a rack to cool before slicing.
Notes
Try rosemary and garlic for a savory version, or swap milk for potato cooking water for extra potato flavor. Store the cooled loaf in an airtight bag at room temperature for up to 3 days, or slice and freeze for 2 months.
This recipe is an original creation inspired by classic Easy Potato Bread Recipe flavors. All ingredient ratios and instructions are independently developed.