potato bread

I made this bread for the primaries  the day we harvested potatoes from the garden.  It was a huge success.

  • 3 medium white potatoes, peeled and cubed
  • 2 cups warm water (ideally reserved potato water from cooking the above)
  • 2 Tbsp melted butter
  • 2-1/4 tsp or 1 pkg. active dry yeast
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 6-1/2 cups bread flour
  • Egg white, lightly beaten (optional)



  1. Cook potatoes in water until tender.   Drain, reserving 2 cups of the water.    Mash or rice potatoes and set aside to cool
  2. Place 2 cups of luke warm potato water in a bowl, add yeast  and sugar.   Let rest 10 minutes until the mixture bubbles,
  3. Add salt, mashed potatoes and butter to the yeast mixture. Add enough flour so that the dough can be kneaded by hand (or my machine).
  4.  Turn dough out onto board and knead for 8 minutes, breaking up any large clumps of potato with your fingers. Put dough in a bowl with about 2 TBSp of oil and turn dough so that it, and sides of bowl are well greased. Cover and place in a warm spot to let dough rise for 1 hour .
  5. I usually heat a mug of water in the microwave for 1 minute, then push the mug to the back of the microwave and place the dough uncovered in the microwave for an hour or until the dough doubles in size.   I find this method fool proof as it creates a warm moist, draft free spot for the dough to rise.
  6. Punch down dough, divide in half and form into two loaves.  Place each loaf in a greased  bread pan and let rise about 30 minutes or until it has doubled in size.
  7. Uncover bread and brush on egg white for glossy look. Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold.