Potato Bread

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Recipe photo
Hands-on time:
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Total time:
Yield: 2 loaves

Recipe photo

If you think of bland flavors when you think of potatoes — think again! This recipe produces probably the most flavorful "white" bread we've ever had. Moist and very sliceable, it's wonderful for sandwiches and toast; it has that "spongy" texture, perfect for spreading peanut butter or loading on tuna salad without crumbling. An overnight rise in the fridge is the key here. The longer a batch of dough rises, the better its flavor will be; and the taste of this bread is superb. Somehow, the combination of potato, butter, and eggs produces an elusive hint of cheese in the final loaf.

Potato Bread

star rating (33) rate this recipe
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 2 loaves
Published: 08/22/2013

Ingredients

  • 1 tablespoon instant yeast
  • 1/2 cup sugar
  • 1 1/4 to 1 1/2 cups lukewarm water or potato water (water in which potatoes have been boiled)*
  • 3/4 cup (12 tablespoons) softened butter
  • 2 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup mashed potatoes (from about 1/2 pound potatoes)
  • 6 1/2 cups King Arthur Unbleached All-Purpose Flour
  • *Use the lesser amount of water in summer, or in humid weather conditons; the greater amount in winter, or when it's dry out.

Tips from our bakers

  • Want to make just a single loaf? Halve all the ingredients except the yeast; use 2 teaspoons instant yeast.
  • We don't advise kneading this dough by hand; it's extremely sticky. If you don't have a stand mixer or bread machine, make enough dough for just one loaf, and try beating the dough with a hand mixer.

Directions

Note: As of 8/22/13, this recipe has been amended slightly, as follows: flour was increased by 1/2 cup, to allay excessive dough stickiness; sugar was reduced by 1 tablespoon (from 9 to 8 tablespoons); and salt was reduced by 2 teaspoons (from 4 1/2 teaspoons to 2 1/2 teaspoons). In addition, the recipe instructions have been simplified; the pan size amended; and the baking temperature lowered from 375F to 350F, to help prevent over-browning.

1) Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.

2) Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below.

3) Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours.

4) Remove the dough from the refrigerator, divide it in half, and shape it into two 9" logs. Place them each in a lightly greased 9" x 5" loaf pan.

5) Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the dough to rise until it's crowned about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours. Towards the end of the rising time, preheat the oven to 350F.

6) Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190F.

7) Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely.

8) Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze.

Yield: 2 loaves.

Reviews

1 234  All  
  • star rating 04/22/2015
  • jamac from KAF Community
  • This bread is delicious but I have a couple of questions. 1. I weigh my flour so is it necessary to add more water in the winter and less in the summer? I would think that weighing ingredients would take care of this discrepancy. 2. Is there any oven spring to be expected with this bread, and 3. When you say sticky dough can you be a little more specific? I followed the directions to a T weighing my flour, potatoes, potato water and sugar. I did add the liquid recommended for winter since out weather here still requires the furnace to kick on and off. My bread did not rise at all in the oven, and much like others commented lost whoever rise it had when I covered the already blowned top with tinfoil. I suspect my problem was in the amount of liquid because this loaf was very very very sticky. Wonderful taste however and I would like to improve on my results. Thank you Judy in Ohio
    Whether you measure by weight or volume, variations in weather/humidity can affect your yeast bread baking. Sticky dough = sticks to your finger when touched. Tacky dough = tacky like tape, it doesn't stick or stretch once you touch it to test. Happy Baking! Irene@KAF
  • star rating 04/12/2015
  • Kim from Glenville, NY
  • What a wonderful recipe. The dough was sticky to work with but the bread turned out great? thanks for such a fantastic recipe and all of the helpful input from the other bakers.
  • star rating 03/22/2015
  • liz from Texas
  • This bread is so good.After rising overnight in the refrigerator I let it chill out for 40 min in a warm environment. I divided the flour into four big rolls proof for 35 mins and baked in a 350 oven for 40 mins.After the bread was Nicely brown I butter the tops and place back into the oven for about 3 to 5 mins. Then allowed to cool in the pans away from the heat.
  • star rating 02/23/2015
  • Jenny from Bardstown, KY
  • I wanted to find the perfect loaf for every day use in my busy household. 14 loaves later I came upon this recipe and was pleasantly delighted with the results and was sure it couldn't get any better! On my second attempt, I adapted a bit to make 2/3 of the whole recipe to accommodate my 12 in Wilton pan. With the chaos around here, I accidentally left out 1 of the 4 1/3 cups flour my partial recipe called for. That being said, it was a mistake that ended up being a great success! The finished bread, with much less flour, was almost identical to the texture and weight of a store bought bread, but still held together just as well! My family was ecstatic!!! It slices thin, toasts perfectly and holds up to the gooiest of spreads and eats like Sara Lee on a sandwich! Also, I used a mix of whole wheat and white flours, so it is a bit healthier! If you try this recipe, and want a lighter bread, don't be afraid to leave out some of that flour...I'm sure glad I did!
  • star rating 02/21/2015
  • Schelsea from Oklahoma City
  • This is the best bread ever, so moist pillow-y, spongy, just the bread I have been looking for. Thank you for sharing recipe. If there are some in doubt try it out !!!! I highly recommend it
  • star rating 01/10/2015
  • Marian from Cleveland, OH
  • Wow, what an amazing bread. While I don't usually like working with the wetter, bread doughs, this recipe is excellent. Followed the recipe exactly except that the dough actually proofed in the refrigerator for two days as I didn't have time to make it after the 24 hour proof in refrigerator. The taste and texture is sooo good. Great sandwich bread and excellent toast.
  • star rating 01/05/2015
  • Karen B from Inland Northwest
  • I made this bread (using the older instructions which I had printed out long ago) last night and it is SO good! Really tasty, and soft but can stand up to being buttered. I cut the recipe by 1/3 (i.e. I made 2/3 of the recipe) to fit the fabulous new 2-lb Zo my Mom sent me for Christmas (!!). The only thing I did differently was to add a cup of sourdough starter. The dough rose so exuberantly it hit the viewing window just before the bake cycle. I'll be making this bread often!
  • star rating 12/21/2014
  • Ritik from KAF Community
  • Love this bread! Looks and tastes like from professional bakery, makes me feel proud of myself, thank you , KAF.
  • star rating 10/07/2014
  • Russ & ceb3md from Edina, MN
  • This bread is remininscent of the bread from my childhood ... when at the farm for the holidays. It doesn't get much better than this! I'm happy that the recipe makes two loves because the first loaf never has a chance to cool before it's eaten by kids, their friends and our two Standards Poodles. (which wait mesmorised near the oven in anticipation of the bread to come.)
  • star rating 03/31/2014
  • Christine from Grafton, Massachusetts
  • So delicious. I chose this recipe because I wanted something overnight, take out and bake the next day. This is my second time making it and both times it's takes a long rise. I took it out of the fridge at 7am, 9 hours later....and it's just about level with the pan...why is it taking so long? My first loaf I proofed in the oven as low as it would go and it proofed in about three hours. Durning baking the loaf deflated! I thought maybe I over proofed. I am letting it take it's time on the counter now but it's taking way to long. Recommendations? The taste is absolutely delicious. Best potato bread I have ever had. Now, I need to work on its presentation....
    I am happy to hear you love the flavor, now let's work on shortening the rise! Be sure you are measuring the flour correctly and that you are not adding any additional while kneading. Adding additional flour is tempting as this dough is quite sticky. But too much flour will create a heavy and dense consistency and slows down the rise. Be sure you are fluffing up the flour first, then gently sprinkling the flour into the measuring cup until it overflows. Take a knife and level it off. We would love to speak with you some more so please call our toll free bakers hotline, 1-855-371-BAKE. Elisabeth@KAF
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