Fresh Potato Bread

Fresh Potato Bread


98 people made this

Tasty white bread that has a mashed potato mixed in to help keep it moist. This bread is great served buttered and goes really well with soups and stews.

Judy Taubert

Serves: 24 

  • 1 large potato, peeled and diced
  • 1 1/2 cups water
  • 15g dried active baking yeast
  • 6 1/2 cups (810g) plain flour
  • 1/4 cup (40g) caster sugar
  • 30g butter
  • 1 tablespoon salt
  • 2 tablespoons plain flour

Preparation:30min  ›  Cook:40min  ›  Extra time:1hour45min rising  ›  Ready in:2hours55min 

  1. In a medium saucepan, cook potato in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 43 degrees C. Set aside 1/2 cup of the cooking liquid. Mash potato and remaining water adding warm water to make 2 cups of potato mixture.
  2. In a large mixing bowl, sprinkle yeast on reserved potato water. Add mashed potato mixture, 2/3 of the flour, sugar, butter and salt. Beat with an electric mixer on low speed for a minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can, mixing in by hand.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl; turn once to coat surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
  4. Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased loaf tins. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
  5. Bake at 190 degrees C for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from tins; cool on wire rack.

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Reviews (6)


Used different ingredients. I substituted sweet potato and dark brown sugar. Wow! - 14 Jul 2008


Very dense but good! - 14 Jul 2008


- 19 Jan 2011

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