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buttermilk potato bread

(7 ratings)
Recipe by
Wendy Rusch
Cameron, WI

This bread is sooo soft and almost creamy with a nice yummy crust. I made it the other day as bread, and was asked to make it again as rolls for a birthday get together, hense the knot rolls in the photo. My friend, Jamie Beecham, also a JAP member tried this bread and used sweet potato in place of the potato, she highly recommends it and I trust her judgement, so give it a whirl! :o) I came across this recipe in an old church cookbook. I changed up a couple things and made it mixer friendly. Sorry to anyone that would still knead the dough by hand.

(7 ratings)
method Bake

Ingredients For buttermilk potato bread

  • 1 lg
    potato, peeled and cubed (1 1/4 c of potato, if that helps with size)
  • water
  • 1 1/2 Tbsp
    yeast or 2 pkgs
  • 3 Tbsp
  • 1 c
  • 3 Tbsp
  • 1 Tbsp
    sea salt
  • 4-6 c
    bread flour
  • 1
  • 1 Tbsp

How To Make buttermilk potato bread

  • 1
    Place potato and enough water to cover into a small saucepan over medium high heat. Cover, and bring to a boil, lower heat and simmer about 10 minutes or until fork tender. Drain and RESERVE liquid, add enough water to potato water to make 1 cup. Mash potato with a fork, set aside.
  • 2
    When potato water has cooled and is just warm, (110-120 degrees) pour into large mixing bowl, add yeast and 1 tsp sugar, stir together and allow to rest 10 minutes or until foamy. While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well. When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to the yeast mixture. With paddle attachment, beat on medium speed for 1 minute, then high for 1 minute.
  • 3
    Switch to dough hook. Add 2 c of bread flour with mixer on low - medium low, after 2 c flour is mixed in, start adding more flour 1/4 c at a time until a dough ball starts to form and pulls away from sides, it will be sticky. I usually end up adding a total of 5 cups of bread flour. Occasionally 4 and sometimes 6 cups. Depends on the size of your potato and your climate.
  • 4
    When soft sticky dough ball has formed, continue to mix with dough hook for 2-3 minutes. Then remove dough to a large bowl that has been oiled or sprayed. Flip over to coat both sides. Cover with plastic wrap, then a towel. Place in warm place to rise for about 45 minutes, or until double in size. (I turn my oven to 200 degree and set my bowl on stove top, not the hottest spot)
  • 5
    When doubled, turn dough out onto a lightly floured surface, cut in half, shape into loaves and place into 2 greased 4x8 loaf pans. Cover with plastic wrap, place in warm place to rise until doubled in size. Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170. Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.
  • 6
    I did knots for the rolls in the photo...but I wouldn't do that normally. :o)

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