Potato bread or potato bread is a type of bread in which part of the flour is replaced by mashed potato , resulting in a more tender, moist and fluffy bread that keeps well for longer than one made only with wheat flour.
To make potato bread, you'll need boiled and mashed potatoes, although you can also use leftover mashed potatoes from another recipe, as long as they're unseasoned. The other ingredients are the usual ones for bread dough: flour, salt, sugar, yeast, and milk.
Making this potato bread at home is very easy. Simply mix the dry ingredients with the potatoes and add the milk before kneading. Then, let it rise until it doubles in size, shape it, and place it in a baking pan. Once it has risen again, bake it until golden brown. It's that simple.
Once cooled, we can freeze the potato bread already sliced to always have it on hand, since defrosting it is as easy as leaving it at room temperature for a while or putting the frozen slice of bread directly into the toaster.
Potato bread is ideal for breakfast toast, for making all kinds of sandwiches , or as a side dish. We encourage you to try making it, as you can see, it's used just like any other sliced bread, and its texture is surprisingly good.
Recipe Information
- Preparation time : 15 minutes
- Cooking time : 30 minutes
- Total time : 45 minutes (plus rising and cooling time)
- Servings : 24 slices
- Category : breads
- Cuisine type : international
- Calories per serving (kcal) : 65
Ingredients for potato bread
- 250g of potatoes
- 350 g of wheat flour
- 8 g of salt
- 5 g of sugar
- 5 g of dried baker's yeast
- 150g of lukewarm milk (and 1 tablespoon for brushing the bread)
How to make potato bread
First, peel and dice 250g of potatoes. Boil them in plenty of boiling water for 10-15 minutes, or until tender. Then, drain them, mash them, or pass them through a food mill, reserving 200g of the puree to make our bread. Let it cool slightly before mixing it with the other ingredients.
Next, place 350g of wheat flour, 8g of salt, 5g of sugar, 5g of dried baker's yeast, and the mashed cooked potatoes in a bowl. It's important that the potatoes aren't hot when you make this mixture, as this could deactivate the yeast.
We add 150g of lukewarm milk to the bowl.
We knead by hand or with a mixer at medium speed for 8 minutes. We form a ball, cover it with a cloth and let it rise for 90 minutes until it has doubled in size.
After the resting time, the dough will have doubled in size.
We depress the dough to remove the air and shape it into a roll, leaving the seams underneath. We place the dough in a greased or parchment-lined loaf pan.
We cover the dough again with the cloth and let it rise for another 90 minutes, until it has doubled in volume again. Shortly before the end of this second rise, we preheat the oven to 180°C (350°F).
Brush the bread with 1 tablespoon of milk and bake at 180°C for 30 minutes, or until golden brown and crisp. Remove the bread from the oven and let it cool on a wire rack.
Once it's cold, we can slice and serve or use this delicious potato bread as we see fit.
Easy-to-prepare summary
- We boiled the peeled and chopped potatoes, mashed them, and kept 200g of them.
- We mix the potatoes with the flour, salt, sugar and yeast
- We add the milk
- We knead it and form a ball
- We let the dough rise until it doubles in size
- We remove the air and shape the bread
- We let the dough rise again
- We brush the bread with milk and bake it for 30 minutes at 180ºC
- We serve the potato bread once it has cooled down.
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