Potato Bread

This Potato Bread recipe is the best soft and fluffy bread with a thin, crispy crust that's made with mashed potatoes. With PRO tips & tricks!

Course Bread

Cuisine Eastern European, Romanian

Keyword Potato Bread

Prep Time 10

Cook Time 45

Rising Time 1 10

Total Time 2 5

Servings slices

Calories 139kcal

Author Chrissie

Equipment

Ingredients

2 cups water
1 tablespoon active dry yeast
1 tablespoon sugar
5 1/2 cups all purpose flour
4 teaspoons salt
1 cup mashed potatoes check the notes for the best way to prepare the potatoes

US Customary - Metric

Instructions

In the bowl of a stand mixer with the dough hook, or in a large mixing bowl by hand, mix the water with the yeast, the sugar, and half the flour. Let bubble for 10-15 minutes.
Add the riced potatoes (cooled to room temperature) and mix well. Add the rest of the flour and the salt and knead until the dough comes off of the mixer bowl wall (about 5 minutes)
Cover with a clean kitchen towel or plastic wrap and let rise for 45 minutes to 1 hour in a warm place.
Turn the dough out onto a lightly floured work surface and roll it out into a square. Bring the corners to the middle. Repeat and flip onto a piece of parchment paper.
Let it rise for another 20-25 minutes on the counter, covered with the kitchen towel or plastic wrap.
Preheat your oven and the Dutch oven (with lid) to 435 degrees Fahrenheit (225 degrees Celsius).
When your bread is done the second rise, remove the pot from the oven, add 3/4 cup warm water to the bottom and, on top of the water, add the bread with the parchment paper. Be careful so that the water doesn’t go up on the parchment paper and get the dough wet.
Score your bread. You can chose to score it in a cross pattern, or make three parallel lines or just get creative. Make sure you have at least one big score of about half an inch (1 cm) deep on the surface of the bread.
Put the lid on and bake at 435 degrees Fahrenheit (225 degrees Celsius) for 20 minutes.
Remove the lid, lower your oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and bake your bread for another 20-25 minutes.
Let the bread cool completely (remove it from the pot right after it's done, to a wire cooling rack) and slice it only after it's cooled to room temperature.

Notes

How to Prepare the Potatoes

As you prep potatoes for this recipe it's important to limit the amount of extra moisture you will add. You'll need about two medium size potatoes. Our favourite ways to prep the potatoes for this bread are: bake them with the skin on in a microwave or Air Fryer until soft, or boil them whole with the skin on. If you want to use cubed boiled potatoes, make sure that you let them steam after you drain them so they lose some of the moisture. Or, you can even use leftover mashed potatoes (be sure to run them through the potato ricer before adding them to remove any lumps).

Storage and Freezer Instructions

This bread keeps well in a paper bag or rolled in a kitchen towel in a resealable bag or airtight container on the counter for up to 5 days.

You can freeze this bread in a freezer safe bag or container and it's good for up to 3 months, if properly kept in the freezer.

How to Make 2 Sandwich Loaves with this Recipe

For two sandwich loaves, divide the dough in half and then form a square with each one. Roll the dough from one end to the other, then tuck in the ends to form a sandwich loaf.

Place each loaf in a loaf pan that's been greased and lined with parchment paper and let the loaves rise for 20-25 minutes, covered with plastic wrap or a kitchen towel.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 17-20 minutes, or until the crust is golden brown.

Let the loaves sit in their pans for several minutes before turning them out onto a wire rack to cool completely before slicing.

Nutrition