There is no food in this world that is as comforting to me as fresh, homemade bread. Even the scent of it rising and baking in the oven makes everything in the world seems right.
Potato bread is a star among sliced breads. It’s like white bread but better. Fluffier, softer, richer, a little deeper in color—potato bread is a stunner.
Slice it and slather with butter, toast it, or use it to make sandwiches.
The secret to potato bread? POTATOES! (You knew that.) We start with russet potatoes—the baking potato. Russets have a lot of starch and starch is the magic that helps with rise, texture, and structure in bread.
We’re also upping the starch ante by using potato water.
Simply strain the water used to cook the potatoes. Voila! Potato water!
Mash those potatoes really well. Big lumps need not apply. As they cool, that steam will escape and they’ll dry a bit. That’s a good thing because we already have our reserved potato water.
It’s important to let the water and potatoes cool to lukewarm before using so as not to kill the yeast. Make this bread on a day when you’re not in a hurry. It’s a lazy day type of bread recipe and I love that. Don’t we all need more lazy-bread-making days? (And, please sign me up for more lazy-bread-EATING days, too.)
Once again, we’re using instant yeast. It’s a no-brainer and makes baking with yeast that much easier.
The dough should be tacky and a little sticky. If the dough looks dry after mixing, use the higher amount of potato water called for in the recipe.
Let the dough rise until it’s doubled in bulk.
Divide and shape.
Let the dough rise again. It’ll crown over the pans.
Oh! Did I mention that this recipe makes TWO loaves? Perfect for sharing or for freezing. I love having a loaf of homemade bread in the freezer for bread-mergencies.
Bake the bread until golden. Using a thermometer, baking to 190 degrees will ensure a loaf that is baked through.
The bread will cool in the pans for 5 minutes, then out of the pans on a wire rack. Slice with a serrated knife.
Are you prepared to fall in love with potato bread?
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