This potato bread recipe makes a soft, tender loaf using mashed potato, flour, yeast and milk, with a lightly golden crust. Potato keeps the crumb moist and gives the bread a gentle flavour; this practical homemade version is easy to slice for sandwiches or serve warm with soup.
Ingredients
- 1 medium floury potato, peeled and cut into chunks, about 250 g (9 oz) before cooking
- 3 cups (375 g) strong white bread flour, plus a little for kneading
- 2 teaspoons (7 g) fast-action dried yeast
- 1 tablespoon (12 g) caster sugar
- 1 teaspoon (6 g) fine salt
- ½ cup (120 ml) lukewarm milk, plus up to 2 tablespoons (30 ml) more if needed
- 2 tablespoons (28 g) unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon (5 ml) neutral oil, for greasing the bowl
- 1 teaspoon (5 ml) milk, for brushing the loaf
Instructions
- Cook and mash the potato. Put the potato chunks in a small saucepan and cover with cold water. Bring to a boil, then simmer for 12–15 minutes, until a knife slips into the pieces easily. Drain thoroughly and mash until smooth, without adding butter or milk. Measure out ¾ cup (180 g) mash and let it cool until just warm, not hot. Extra potato can be refrigerated for another use.
- Mix the dough. In a large bowl, combine the bread flour, yeast, sugar and salt. Add the warm mashed potato, ½ cup (120 ml) lukewarm milk, softened butter and egg. Stir with a wooden spoon until a rough, shaggy dough forms. If dry flour remains at the bottom, add the extra milk a teaspoon at a time; potato moisture varies, so you may not need all of it. The dough should feel soft and slightly tacky, not wet and batter-like.
- Knead until elastic. Turn the dough onto a lightly floured work surface and knead for 8–10 minutes, or use a stand mixer fitted with a dough hook for 6–8 minutes on low to medium speed. It will begin sticky, but should become smoother and spring back slowly when pressed. Add flour sparingly: too much makes the finished loaf dense. If it clings heavily to your hands after several minutes of kneading, dust the surface with a tablespoon of flour and continue.
- Let the dough rise. Lightly oil a clean bowl, add the dough and turn it once so its surface is lightly coated. Cover with a damp tea towel or reusable cover and leave in a warm, draught-free place for about 60–75 minutes, until roughly doubled in size. The exact time depends on room temperature; judge by the dough’s growth rather than the clock alone.
- Shape and prove. Grease a 9-by-5-inch (23-by-13 cm) loaf tin. Gently press the dough to release large air bubbles, then shape it into a snug log with the seam underneath. Set it seam-side down in the tin. Cover loosely and leave to prove for 30–40 minutes, until puffed and rising just above the rim. Meanwhile, heat the oven to 375°F (190°C), or 350°F (180°C) fan.
- Bake and cool. Brush the top gently with 1 teaspoon (5 ml) milk. Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped underneath. For a dependable check, the centre should reach about 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, loosely cover it with foil for the final 10 minutes. Leave in the tin for 5 minutes, then turn onto a wire rack and cool for at least 30 minutes before slicing; cutting while hot can make the crumb gummy.
Tips
- Keep the potato plain and smooth. Lumps can create wet pockets, while potato prepared with butter, cream or salt makes the dough’s moisture and seasoning harder to control. Let freshly mashed potato cool before mixing so it does not harm the yeast.
- Measure the mash after cooking. The recipe uses ¾ cup (180 g), not the full amount from the potato. Too much mash can make the dough sticky and heavy; use the extra in soup or another meal.
- Adjust flour and milk gradually. Flour absorbs liquid differently, and potatoes vary in moisture. A soft, slightly tacky dough is right. Avoid adding large amounts of flour just to make kneading feel tidy.
- Use strong bread flour for structure. Plain all-purpose flour can work, but the loaf may be a little less springy and may need slightly less milk. Do not substitute self-raising flour, which is not suitable for this yeasted loaf.
Serving Suggestions
Let the loaf cool before cutting it into slices. Serve warm or toasted with butter, or use it for cheese, egg or ham sandwiches. Its soft crumb also suits a bowl of tomato soup, vegetable soup or a hearty stew. For breakfast, toast a slice and top it with jam or marmalade; the mild potato flavour works with both sweet and savoury toppings.
Variations
For a dairy-free loaf, replace the milk with an equal quantity of unsweetened oat or soy drink and use a plant-based block in place of butter; the flavour may be slightly less rich. For a savoury loaf, knead in ½ cup (50 g) grated mature Cheddar and 1 tablespoon (8 g) chopped chives after the dough has come together. Keep additions modest so the loaf can rise well.
You can also replace up to ½ cup (60 g) of the bread flour with wholemeal bread flour for a nuttier taste and slightly firmer crumb. If using dried herbs, add 1 teaspoon (1 g) to the dry ingredients. Avoid adding wet ingredients such as cooked onion unless thoroughly cooled and drained, as extra moisture can affect the dough.
Storage and Reheating
Cool the loaf completely, then store it in an airtight bag or bread bin at room temperature for up to 3 days. Refrigeration can make bread stale faster, so use it only if your kitchen is unusually warm; refrigerate within 2 hours if the loaf has a perishable filling or topping. For longer storage, slice and freeze in a well-sealed freezer bag for up to 2 months, separating slices with baking paper if desired. Toast frozen slices straight from the freezer, or thaw at room temperature. To warm a larger piece, wrap it in foil and heat at 300°F (150°C) for 10–15 minutes; bread reheating is for quality, not a substitute for safely reheating perishable leftovers.
Frequently Asked Questions
Can I make potato bread without a loaf tin?
Yes. Shape the dough into a round and place it on a baking tray lined with baking paper. It may spread a little more and bake sooner, so begin checking after about 25 minutes; the centre should still be about 190°F (88°C).
Can I use leftover mashed potatoes?
Yes, provided they are plain or only lightly seasoned and have been safely refrigerated. Measure ¾ cup (180 g), bring it to room temperature, and reduce the added salt if the mash is already salted. Mash containing cream or butter can make the loaf richer and may require a little less milk.
Why did my potato bread turn out dense?
Common causes include too much flour, mash that was still hot when it met the yeast, insufficient kneading or a short rise in a cool room. The dough should become elastic, and each rise should continue until the dough is visibly puffy or roughly doubled.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours. Let it sit at room temperature until less cold, then shape and prove until puffy; this can take longer than the timings above. Do not leave dough containing egg at room temperature for an extended period.
How can I tell when the loaf is baked?
The crust should be golden, the underside should sound hollow when tapped, and an instant-read thermometer inserted into the centre should read about 190°F (88°C). If it is browning before the centre is ready, cover it loosely with foil and continue baking.
Can I use instant mashed potato flakes?
Freshly cooked potato gives the most reliable texture. Reconstituted flakes may work if made plain and thick, but their water content varies; weigh out 180 g of the prepared mash and add the milk gradually until the dough is soft and tacky.
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