Real Recipes From Real Home Cooks ®

potato olive bread

Recipe by
Cara Noyes
Newark, OH

This recipe was modified from the book COOKING FOR A HEALTHY HEART by Jaqui Morrell.

yield 8 +
prep time 1 Hr 25 Min
cook time 40 Min
method Bake

Ingredients For potato olive bread

  • 1 c
    mashed potatoes
  • 3 1/2 c
    bread flour
  • 1 pkg
  • 1 Tbsp
  • 2/3 c
    warm milk
  • 2/3 c
    warm water
  • 1/3 c
    ground flax seed
  • 3/4 c
    olive tapenade or 15 large pitted black olives, diced
  • olive oil

How To Make potato olive bread

  • 1
    Dissolve sugar into warm milk. Add yeast and let it set 1o minutes until frothy.
  • 2
    Mix mashed potatoes and flour in a large bowl.
  • 3
    Into large mixing bowl, add frothy yeast mixture and water. Form into a fairly firm dough.
  • 4
    If using Kitchen-aid mixer, put on bread hook. Add flour and knead bread with hook for 4-8 minutes. If kneading by hand, turn onto floured counter top and knead for 10 minutes.
  • 5
    When dough is smooth and even, place it in an open gallon ziploc with about 1 T. olive oil inside. Leave in oiled bag in warm place until dough doubles in size.
  • 6
    Knead olive tapenade (or diced olives) into dough, then shape into loaves. Oil bottom of loaf pans. Allow dough to rest and rise in pans for 20-30 minutes or until it reaches top of pan.
  • 7
    Bake in oven (preheated to 425 degrees F) for 35-40 minutes.
  • 8
    Cool on wire rack and enjoy! It is great dipped in olive oil!