Potato Bread

Russ Myers


Potatoes give the bread extra flavor and softer texture

pinch tips: How to Knead Dough



2 Loafs


25 Min


45 Min




1/2 C Scalded milk
1/4 C Shortening, butter, or margarine
2 Tbs Sugar
2 tsp Salt
1/3 C Warm water (105-115 F)
2 pkgs Active dry yeast
1 1/2 C Lukewarm, riced, cooked, unseasoned potatoes
1/2 C Lukewarm potato cooking water
5 1/4 to 5 1/2 C Sifted flour

Directions Step-By-Step

Mix milk, shortening, sugar, and salt; cool to lukewarm. Pour water into a large warm bowl, sprinkle in yeast, and stir to dissolve. Add cooled mixture, potatoes, potato cooking water, and about 2 cups flour; beat until smooth.Mix in enough remaining flour to make a firm dough that leaves the sides of the bowl clean. Knead on a lightly floured board until elastic, about 10 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with a cloth and let rise in a warm, draft free place until double in bulk, about 1 hour.Punch down, cover, and let rise again.Punch down once more and knead lightly 1 to 2 minutes. Divide dough in half, shape into 2 loaves, and place in greased 9x5x3 inch loaf pans.Cover and let rise until almost doubled in bulk. Toward the end of rising, preheat oven to 400 F. Bake loaves 10 minutes, reduce heat to 350 F., and bake 30 to 35 minutes or longer until well browned and hollow sounding when tapped. Turn out and cool upright on a wire rack before cutting

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom