This tender, golden loaf is enriched with mashed potato, giving it an exceptionally soft, moist crumb that stays fresh for days. Little bits of potato peek through the fluffy interior, and the bread pulls apart in soft strands when sliced warm. Perfect for toast, sandwiches, or simply spread with butter.
Description
A classic potato bread made by incorporating warm mashed potato directly into a yeasted dough. The potato starch and moisture create a pillowy texture and subtle sweetness, while keeping the loaf soft far longer than regular white bread. It’s an easy, reliable everyday loaf with a beautiful golden crust.
Ideal for beginners comfortable with basic yeast doughs.
Finished Size (approximate)
- One standard 9×5-inch (23×13 cm) loaf pan
- Weight: about 750–850 g
- Yields 10–12 thick slices
Ingredients
Dough
- 400 g bread flour or all-purpose flour
- 200–220 g warm mashed potato (about 1 medium-large potato, peeled, boiled, and mashed – no added butter or milk yet)
- 8 g salt
- 7 g instant yeast
- 25 g sugar or honey
- 40 g unsalted butter, softened (or oil)
- 120–140 ml lukewarm milk or potato cooking water
- 1 egg (optional, for richer color and tenderness)
For brushing
- Melted butter or egg wash
Method
1. Prepare the potato
Peel and boil one medium-large potato until very soft. Drain well, then mash until smooth while still warm. Measure 200–220 g of the mashed potato and let it cool slightly so it’s warm but not hot.
2. Make the dough
In a large bowl or stand mixer, combine flour, salt, yeast, and sugar. Add the warm mashed potato, softened butter, lukewarm milk (or potato water), and egg if using. Mix until a soft dough forms.
Knead 8–10 minutes by hand or 6–8 minutes in a mixer until the dough is smooth and elastic. It will feel softer and slightly tacky because of the potato — this is normal.
3. First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (60–90 minutes).
4. Shape
Gently deflate the dough. Shape into a tight log and place seam-side down in a greased 9×5-inch loaf pan.
5. Second rise
Cover and proof until the dough crowns about 2–3 cm above the rim of the pan (45–75 minutes).
6. Bake
Preheat oven to 190°C / 375°F.
Brush the top with melted butter or egg wash if desired.
Bake 30–35 minutes until deep golden brown and the internal temperature reaches 94–96°C / 200–205°F. Tent with foil if the top browns too quickly.
7. Finish
Remove from the pan and brush with extra melted butter while still hot for a soft, shiny crust. Cool on a wire rack at least 40 minutes before slicing.
Tips & Variations
- Extra soft: Replace 20 g of the flour with milk powder or add 1 tbsp oil.
- Herb or cheese version: Mix in chopped chives, rosemary, or 50–80 g grated cheddar.
- Whole wheat option: Replace up to 100 g of the flour with whole wheat flour.
- Overnight method: After shaping, refrigerate the loaf overnight and bake the next day (add 5–8 minutes).
- Leftover mashed potatoes: This recipe is perfect for using up leftover plain mashed potato.
Serving Suggestions
Delicious warm with butter, excellent for toast, grilled cheese, sandwiches, or alongside soups and stews. The soft crumb also makes wonderful French toast.
Storage
Store in a bread bag or airtight container at room temperature for 3–4 days — the potato keeps it moist longer than regular white bread. Freeze well-wrapped slices for up to 2 months.
This potato bread is wonderfully soft, slightly sweet, and stays tender for days. Once you taste how moist the crumb stays, you’ll want to make it regularly.
Happy baking! 🥔🍞🧈
