Potato bread is a soft, slightly sweet loaf made with mashed potatoes or potato flour alongside wheat flour. It stays moist longer than regular white bread and toasts beautifully, which is why it is a favorite for sandwiches and breakfast. This article breaks down the calories in a typical slice, gives you a homemade version with exact nutrition, and answers the questions most bakers ask.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 teaspoons (9 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 1 cup (240 g) mashed potatoes, cooled (plain, no butter or milk added)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon (6 g) salt
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 large egg (50 g), beaten, for wash (optional)
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. If it does not foam, the yeast is dead—start over.
- Add the mashed potatoes, melted butter, salt, and 2 cups (260 g) of the flour. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a floured surface and knead in the remaining 1 cup (130 g) of flour. Knead for 8–10 minutes until smooth and elastic. The dough will be slightly sticky—resist adding too much flour.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough. Shape it into a loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again for 30–45 minutes, until it rises just above the pan rim.
- Preheat the oven to 375°F (190°C). If using the egg wash, brush it gently over the top of the loaf.
- Bake for 30–35 minutes, until the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If you do not have a thermometer, the loaf should sound hollow when tapped on the bottom.
- Remove from the pan and cool completely on a wire rack before slicing. This takes about 1 hour.
Tips
- Use dry mashed potatoes: If your mashed potatoes are too wet, the dough will be sticky and need extra flour, which changes the calorie count. Start with 1 cup and squeeze out excess moisture with a clean towel if needed.
- Weigh your flour: Spooning flour into a cup can add 20–30% more than a scale. For consistent calories, use 130 g per cup.
- Don’t skip the first rise: Potato bread needs a full double rise for structure. A short rise gives a dense, gummy crumb.
- Substitute instant yeast: Use 1½ teaspoons (4.5 g) instant yeast instead of active dry. Skip the proofing step and mix it directly with the flour.
Serving Suggestions
Potato bread is excellent for grilled cheese, French toast, or as a base for avocado toast. It also makes a soft, slightly sweet hamburger bun substitute. Toast it lightly to bring out its natural sweetness, and pair it with soups or stews for a hearty meal.
Variations
- Whole wheat potato bread: Replace half the all-purpose flour with whole wheat flour. Add 2 tablespoons (30 ml) extra water, as whole wheat absorbs more.
- Herb potato bread: Mix in 1 teaspoon dried rosemary or thyme with the flour for a savory loaf.
- Cheese potato bread: Fold in 1 cup (113 g) shredded cheddar after the first rise. This adds about 45 calories per slice.
- No-knead version: Skip the kneading and let the dough rest for 12–18 hours in the refrigerator, then shape and bake as directed.
Storage and Reheating
Store potato bread in an airtight container or plastic bag at room temperature for up to 3 days. Do not refrigerate—it dries out faster. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature for 2 hours, or toast slices directly from frozen. Reheat a whole loaf in a 300°F (150°C) oven for 10 minutes to refresh the crust.
Frequently Asked Questions
How many calories are in a slice of store-bought potato bread?
Most commercial potato breads range from 70 to 100 calories per slice (about 25–30 g). Check the label, as brands vary. The homemade recipe here yields about 150 calories per slice because it uses a full cup of mashed potatoes and butter.
Is potato bread healthier than white bread?
Potato bread often has slightly more fiber and potassium than plain white bread if it uses real potatoes. However, it is not necessarily lower in calories. The difference is small, so choose based on taste and texture rather than health claims.
Why is my potato bread dense and heavy?
This usually happens when the dough has too much flour or not enough rise time. Weigh your flour and make sure your yeast is fresh. Also, let the dough rise in a warm (not hot) spot—above 110°F (43°C) kills the yeast.
Can I use leftover mashed potatoes with butter and milk?
Yes, but reduce the butter in the recipe to 1 tablespoon (14 g) and expect a softer, richer dough. The extra fat will make the bread more tender but also slightly higher in calories.
Can I make this bread gluten-free?
Potato bread is not naturally gluten-free because it contains wheat flour. You can try a 1:1 gluten-free flour blend, but the texture will be more crumbly. Add 1 teaspoon xanthan gum if your blend does not include it.
How do I know when the bread is fully baked?
The most reliable way is to use an instant-read thermometer. Insert it into the center of the loaf—it should read 190°F (88°C). If you do not have one, the bread should be golden brown and sound hollow when tapped on the bottom.
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- Malva Pudding Ready Made: Easy Baked Dessert
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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