This potato bread recipe, inspired by the techniques of Chef Jean Pierre, produces an incredibly soft, moist, and slightly sweet loaf with a tender crumb and a beautiful golden crust. The cooked potato adds moisture and a subtle richness that sets it apart from standard white bread, and it stays fresh for days. It’s a versatile bread that works just as well for sandwiches as it does for toast or dinner rolls.
Ingredients
- 1 medium russet potato (about 8 oz / 225 g), peeled and cut into chunks
- 1 cup (240 ml) water, at room temperature (use the potato cooking water for best flavor)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (15 ml) honey or sugar
- 3 cups (375 g) bread flour, plus more for dusting
- 1 1/2 teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil or melted butter, plus more for greasing
- 1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
Instructions
- Place the potato chunks in a small saucepan and cover with water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Reserve 1 cup (240 ml) of the cooking water and let it cool to room temperature. Drain the potato and mash it thoroughly with a fork or potato masher until completely smooth. Let it cool to room temperature.
- In a large mixing bowl or the bowl of a stand mixer, combine the room-temperature potato water and the yeast. Add the honey and stir gently. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Add the cooled mashed potato, bread flour, salt, and olive oil to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the loaf into a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again until it has risen about 1 inch above the rim of the pan, about 30-45 minutes.
- Preheat your oven to 375°F (190°C). Brush the top of the risen loaf gently with the egg wash.
- Bake the bread for 35-40 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil. The internal temperature of the bread should read about 200°F (93°C) on an instant-read thermometer.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Use starchy potatoes: Russet or Yukon Gold potatoes work best because they are high in starch and low in moisture, which gives the bread a lighter texture. Waxy potatoes like red or new potatoes can make the dough gummy.
- Don’t skip the potato water: The water you boiled the potato in contains starch that feeds the yeast and adds extra flavor. If you forget to reserve it, just use plain water, but the bread won’t be quite as soft.
- Adjust flour as needed: Potato moisture varies, so you may need a little more or less flour. The dough should be soft and slightly tacky, but not sticky. Add flour one tablespoon at a time if it’s too sticky.
- Make sure the potato is cool: If the mashed potato is still warm, it can kill the yeast. Let it cool completely to room temperature before adding it to the dough.
Serving Suggestions
This potato bread is delicious warm with a pat of butter and a sprinkle of sea salt. It makes excellent sandwich bread, especially for grilled cheese or BLTs, and it toasts beautifully for breakfast. Serve it alongside soups, stews, or salads for a hearty meal.
Variations
- Herb and Garlic Potato Bread: Add 1 teaspoon of garlic powder and 1 tablespoon of dried rosemary or thyme to the dough along with the flour.
- Cheesy Potato Bread: Fold in 1 cup (120 g) of shredded cheddar or Parmesan cheese after the dough has come together.
- Potato Rolls: Instead of a loaf, divide the dough into 12 equal pieces and shape into balls. Place them in a greased 9×13-inch baking dish, let rise, and bake at 375°F (190°C) for 25-30 minutes.
- Whole Wheat Potato Bread: Substitute half of the bread flour with whole wheat flour. You may need to add a little more water, as whole wheat flour absorbs more liquid.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, slice the bread and freeze it in a zip-top bag for up to 3 months. To reheat, toast slices directly from the freezer or thaw at room temperature. To refresh a whole loaf, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can. Use the same amount (2 1/4 teaspoons) of instant yeast. You don’t need to proof it in water first; just mix it directly with the flour and other dry ingredients, then add the liquids.
Why is my bread dense and heavy? This usually happens if the dough wasn’t kneaded enough to develop gluten, or if it was over-proofed. Make sure you knead until the dough is smooth and elastic, and don’t let it rise for more than 1 hour in the first rise.
Can I use leftover mashed potatoes? Yes, you can, as long as they are plain (no butter, milk, or seasonings added). If they have add-ins, the texture and flavor of the bread may change. You may need to adjust the flour amount if the mashed potatoes are very wet.
Do I have to use bread flour? Bread flour has a higher protein content, which gives the bread more structure and a chewier texture. You can use all-purpose flour, but the bread will be slightly less tall and a bit more tender.
Why didn’t my dough rise? The most common reasons are that the yeast was dead (the water was too hot or too cold), or the room was too cold. Make sure the potato water is at room temperature (about 70°F / 21°C) and that the yeast foams before you add it to the flour.
Can I make this bread in a bread machine? Yes, you can. Add the ingredients to the bread machine pan in the order recommended by the manufacturer (usually liquids first, then dry ingredients, with the yeast on top). Use the basic bread cycle with a medium crust setting.
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