Homemade Potato Bread Recipe

Sliced of toasted homemade potato bread.

Fluffy homemade potato bread is sure to become your new favorite bread recipe. It's an easy recipe, prepared in one mixing bowl, and it's the best way to use up any leftover mashed potatoes from your holiday meals!

Prep Time 10

Cook Time 40

Rising Time 6

Servings slices (2 loaves)

Calories 181 kcal

5 from 4 votes

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Equipment

2 9X5 inch loaf pans
1 pastry brush

Ingredients

4 teaspoon instant yeast
⅔ cup granulated sugar
¾ cup warm whole milk (95-105℉)
¾ cup warm water (95-105℉)
¾ cup unsalted butter, softened
3 large eggs, room temperature
1¼ cups mashed potatoes
2 teaspoon kosher salt
6½ cups all-purpose flour (add up to ¼ cup more, if needed)
5 tablespoon melted butter (for brushing the dough and baked loaves)

Instructions

Prepare Potato Bread Dough

In the bowl of your stand mixer, fitted with the paddle attachment, beat together the yeast, sugar, milk, water, butter, eggs, mashed potatoes and salt until combined.
Add four cups of the flour and continue to beat the mixture for 3-4 minutes at medium-high speed, stopping to scrape down the sides of the bowl as necessary, until smooth.
Switch the paddle attachment to the dough hook. Gradually add the remaining 2½ cups of flour at medium speed until incorporated.
Continue to knead for 6 minutes more, stopping to scrape down the sides of the bowl every few minutes, until the dough is smooth, soft, and slightly sticky. (Add up to ¼ cup more flour during the kneading process if your dough is very sticky or you're in an exceptionally humid environment.)
Gather the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This should give the dough time for a nice, slow rise so that it doubles in bulk.

Shape Bread Loaves

Spray two 9X5 inch loaf pans with nonstick baking spray. Remove the bowl from the refrigerator. Transfer the bread dough to a lightly floured surface and divide it in half. Shape each half into a 9 inch cylinder shape and place each piece into one of the prepared loaf pans for the second rise.
Cover the loaf pans with plastic wrap that has been sprayed with nonstick spray. Let the dough rise in a warm place until the highest section of the dough is about 1-inch over the rim of the pan, 1½ to 2½ hours. Meanwhile, preheat your oven to 350℉.
Bake the bread for 40-50 minutes, until it is puffed and deep golden brown on top (the bread should have an internal temperature of at least 190℉ when checked with a digital thermometer.) If the bread starts to darken too much during the baking process, tent it loosely with foil halfway through.
Remove the bread loaves from the oven and brush the tops with melted butter. Let the loaves cool for 5 minutes, and then invert them onto a wire rack to cool completely. Slice and serve or wrap tightly in plastic wrap and store at room temperature.

Notes

Store individual loaves, tightly wrapped in plastic wrap, at room temperature for 3-4 days. In cooler, dryer environments, the bread may last a few days longer. Tightly wrap baked and cooled loaves in plastic wrap and then aluminum foil to freeze for up to one month. Defrost at room temperature overnight.

Nutrition

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