Potato Bread Recipe made with mashed potatoes and bread flour, a delicious crusty bread that is incredibly light and fluffy on the inside. It has a lovely light yellow colour, and it's beautifully baked from scratch for about 20-25 minutes only. So easy to make, my mashed potato bread is the best you can get!
Another week, another bread! I have lost count how many times I baked bread lately - way too many, from soda bread, to sandwich bread, to crusty white bread, to brioche bread, and played quite a bit with wholemeal bread too.
Pros and cons - no more ready-made bread from the shops - bread that is expensive, very poor quality, and hardly any taste. Cons - well, eating way too much bread, and having the oven on most days 🙂 But hey ho, a good bread is priceless, right?
Potato bread! It might sound weird, but trust me, it's probably the best bread I have ever had! I didn't expect such a beautifully soft and fluffy inside that springs right back when you press it. Unlike store-bought bread that becomes all doughy when you touch it.
This is proper rustic bread that is filling, but nutritious, delicious, and a big hit with the whole family. My little ones absolutely adore my homemade bread - and they always have a slice or two with some butter on it as soon as mummy finishes taking photos for the blog. And if they like it, it must be seriously good!
- strong white bread flour - works the best for bread
- mashed potatoes - leftovers are perfect
- olive oil - or any other oil
- warm water - not boiling!
- fast-action dry yeast - make sure it's still active - see post for tips on that
Step-by-step photos and instructions
- boil the potatoes - either in their skin or peeled and diced until tender, then mash and leave to cool down
- add the yeast to the warm water, give it a stir to dissolve, and leave to rest for 1 minute
- in a bowl, sift the flour, add the mash, oil, salt, and the yeast mixture, and knead well to get a smooth, elastic dough that does not stick to the hand
- cover the bowl with clingfilm, and leave to prove until it doubles its volume
- knead the dough gently again, shape into a ball, then flatten it up slightly with your hand, then transfer it to a floured baking tray and leave to prove again to double its volume
- preheat the oven to 220 degrees Celsius (430 Fahrenheit), and add hot water to the dripping pan set at the bottom of the oven
- bake the bread for 20-25 minutes until it's golden brown with a nice crust, and if you tap on the bottom of the bread, it has a hollow sound
Like any bread that needs yeast in order to rise nicely, this bread requires a warm place where to prove twice. Cold rooms won't help the bread get that lovely texture we are after, and the bread will be dense and tough, rather than fluffy and light.
I love fast-action dried yeast - it's cheap, it's easy to use, and so easy to store too. If it comes in a sachet, just leave it in there, if you get it in a bigger bag, add it to a jar with tight-fitted lid, and it should be alright for a long time. Always make sure that the yeast is still active, and not expired, otherwise it won't work.
Do give this potato bread a try! It's perfect for breakfast, bread, and all the other meals of the day. Or just whenever you feel peckish!
If you’ve tried my POTATO BREAD RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Potato Bread Recipe
- 250 g strong white bread flour
- 250 g mashed potatoes
- 1 ½ teaspoon salt
- 1 tablespoon olive oil
- 100 ml warm water
- 2 teaspoon fast-action dry yeast
- Either boil 2 large potatoes in their skin, or peel, dice and boil until tender.
- Mash and leave to cool down.
- Add the yeast to the warm water, give it a stir to dissolve, and leave to rest for 1 minute
- In a large bowl, sift the flour, add the cooled mashed potatoes, salt, oil and yeast mixture, and knead well for about 5 minutes to get a smooth and elastic dough that does not stick to the hands.
- Cover the bowl with clingfilm, and leave to prove in a warm place for about 2 hours or until it doubles its volume.
- Knead the dough gently again, shape it in a ball, then flatten it up slightly.
- Transfer the bread to a floured baking tray and leave to prove again until double in size.
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Add hot water to the dripping pan set at the bottom of the oven, and bake for 20-25 minutes until golden brown and when given a sharp knock on the bottom of the bread, it sounds hollow.
- Leave to cook down on a rack before slicing.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.