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Potato Bread Perfect for Toast


Potato Bread Perfect for Toast Recipe

This recipe is based on a recipe of Elizabeth David's, an iconic English food writer. As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." David also quotes a "Doctor A. Hunter," who wrote in 1805, "...lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom..."

At a glance

one 4" x 13" pain de mie loaf or two 8 1/2" x 4 1/2" loaves
Nutrition information


Choose your measure:


  1. To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or using the dough cycle on a bread machine — to make a smooth, very soft dough. Don't be tempted to add more flour; slack dough is what will give the bread its open structure, which makes it able to "imbibe the butter with more freedom."
  2. Transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for 1 to 1 1/2 hours, or until it's noticeably puffy. If you started this dough in your bread machine, transfer it to a bowl to rise; you don't want to risk "dough overflow," as this is a larger-than-usual amount of flour for the typical machine.
  3. Turn the dough out onto a lightly greased or floured surface, and gently deflate it. The dough is very slack, so you won't be able to shape it into a log; simply pat it into a greased 13" x 4" pain de mie pan, or a 10" x 5" loaf pan. Cover the pan, and let the loaf rise for 45 minutes to an hour, or until it's puffy. If you're using a pain de mie pan, the dough should come to within about 1/2" of the pan's rim.
  4. While the bread is rising, preheat the oven to 350°F.
  5. If you're using a pain de mie pan, add the lid and slide it shut. Bake the loaf for 35 minutes. Remove the lid and bake for another 10 minutes. The 10" x 5" loaf will bake for about the same amount of time: 45 minutes or so. When done, the bread will be golden brown, and its interior temperature at the center will be at least 190°F.
  6. Remove the bread from the oven, and after 5 to 10 minutes turn it out of the pan onto a rack to cool.
  7. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 slice (36g)
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 69
  • Calories from Fat
  • Total Fat 1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 160mg
  • Total Carbohydrate 13g
  • Dietary Fiber 1g
  • Sugars
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.