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Soft and Pillowy Homemade Potato Bread Recipe (Comfort Food at its Best!)

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This homemade potato bread recipe makes a pillowy soft loaf that’s perfect for slicing. It stays soft and fresh for days; make a loaf or two over the weekend and you’ll have fresh sandwich bread all week. 

homemade potato bread recipe, fresh out of the oven (in a glass loaf pan)

Related: DIY French Bread Loaf

Homemade bread is a wonderful place to start in moving away from consumption and towards production. In preparing this staple at home you can control ingredients, avoid plastic packaging, and enjoy that incredible aroma that will permeate your home. Whether you want a sandwich loaf or a dinner roll to go with your soup, homemade bread has no store-bought equivalent.

What we want in a homemade bread is something wholesome and delicious; frugal and sustainable. And if ever there were a soft, pillowy, high-rising bread that is nearly foolproof, it is the potato bread recipe. Adding this seemingly mundane root vegetable lends a starchy wholesome element to this loaf that gives it a softness lasting for days.

homemade potato bread, sliced from a loaf

Related: Grandma’s Portuguese Sweet Bread 

Homemade Potato Bread Recipe

Potatoes are fairly easy to grow and if like us you plant hundreds of them, you can use them up in breads such as this. While leftover mashed potatoes can be used here, a plain freshly cooked potato is your best bet for purity of flavor.

Unenriched by oils, eggs, or milk, this is a frugal staple for a homesteader. Add a potato to the basic flour, water, sugar, yeast formula and you’ve got a potato bread recipe that just might become your favorite homemade bread. (Though you should try all of these bread recipes to be sure!)

Toast this bread for breakfast, make soft sandwiches, or butter it up alongside a hearty stew. Whatever way you serve it, you’ll appreciate its soft crumb and wholesome flavor.

homemade potato bread recipe, fresh out of the oven

★ Did you make this potato bread recipe? Don’t forget to give it a star rating below! ★

Homemade Potato Bread Recipe

Homemade Potato Bread Recipe

Yield: 16
Prep Time: 2 hours 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours 10 minutes

This homemade potato bread recipe makes a pillowy soft loaf that's perfect for slicing. It stays soft and fresh for days; make a loaf or two over the weekend and you'll have fresh sandwich bread all week. 

Ingredients

  • 1 medium starchy potato
  • 1/2 cup reserved potato water
  • 3/4 cup warm water
  • 2 Tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons salt
  • 3.5 cups bread flour, plus more for kneading

Instructions

  1. Peel and chop potato and place in a small saucepan. Cover with water and boil potato until tender, about 10-15 minutes. Allow to cool until warm before proceeding with recipe. peeled potato on a blue and white towel
  2. Once potato is cooled down, remove it from the pan of boiling water and mash, reserving cooking water. Mash potatoes until smooth and then measure one cup of that mash. mashed potatoes in a white and blue bowl
  3. Place in a large mixing bowl along with 1/2 cup of the reserved potato water, sugar, and 3/4 cup warm water. Mix together until uniform and then sprinkle on the active dry yeast. Stir to combine and allow to proof for 5-10 minutes or until bubbles begin to form. potato mixture to make potato bread
  4. Stir in the salt and then the flour, starting with three cups. Stir with a wooden or metal spoon until the dough comes together into a shaggy mass, as in the photo. Turn the dough out onto a floured work surface and knead for 5-10 minutes, adding flour as needed to keep it from sticking, until the dough is soft and the gluten developed. potato bread recipe in process: shaggy dough
  5. Place back in the mixing bowl and cover. Allow to rise for about 1-1.25 hours, until doubled in volume. potato bread recipe ready to rise
  6. Preheat the oven to 375 degrees. Grease a 9x5" bread pan and punch down the dough. Flatten the dough on a lightly floured work surface, creating a rectangle. Fold the dough onto itself like an envelope to create a loaf shape.
  7. Gently move the dough to the prepared bread pan and dust with flour. Cover with a towel and leave to rise an additional 30-35 minutes or until doubled in bulk. Transfer bread to the oven and bake for approximately 40-45 minutes or until golden brown. You can find out if the bread is fully baked by turning it out of its pan and thumping the bottom of the loaf. If it sounds hollow, it is done. potato bread recipe in a glass loaf pan, rising
  8. Transfer the bread to a cooling rack and leave to cool for at least 20 minutes before slicing. homemade potato bread, fresh out of the oven and sliced

Notes

If you have leftover baked or boiled potatoes, you may use those in place of the freshly boiled potato.

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 117Unsaturated Fat: 0gSodium: 294mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 4g

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Meet the Author

Shannon Stonger

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family's journey towards sustainability. She is the author of The Doable Off-Grid Homestead, Traditionally Fermented Foods, and the sourdough baking book 100% Rye. She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

17 comments… add one
  • Lisa Mar 14, 2019, 10:39 am

    Maybe I am missing it, but I do not see when to add the 3/4 cup warm water and the sugar.

    • Kris Bordessa Mar 20, 2019, 1:36 pm

      Thanks so much for alerting me to this. Sometimes things get lost when I insert them into the recipe card form! It’s been fixed.

  • Ashleigh Dec 1, 2019, 2:19 pm

    Could I substitute almond flour? I’m trying to find a good bread recipe that’s not filled with gluten and weed killer but I don’t like any of the Paleo or keto recipes. I thought I’d give potato bread a try.

    • Kris Bordessa Dec 1, 2019, 6:22 pm

      I’m gluten free as well, so I know that you can’t just sub almond flour. It won’t work. I need to get some of my GF recipes up on the site!

  • Kim Dec 28, 2019, 11:51 am

    Am I missing it. Where do you add the mashed potatoe?

    • Kris Bordessa Dec 30, 2019, 2:05 pm

      Steps 2 & 3.

  • Fiona Mar 28, 2020, 12:23 pm

    We are low on flour and yeast and not able to get to the shops as in lockdown for corona virus. Even with 6 cups of flour this is still a sticky mess – even stuck to a silicone sheet which is impressive. A waste of time and a waste of ingredients.

    • Kris Bordessa Mar 29, 2020, 1:15 pm

      I’m so sorry to hear that you had trouble with this recipe. 🙁

    • Helen Apr 19, 2020, 10:13 pm

      It came out beautifully – our new favourite bread. The dough is pretty sticky but if you just ignore that and put enough flour on your hands/board that you can shape it and plonk it in the loaf tin it turns out wonderfully

  • Sharon Gherman Mar 29, 2020, 9:26 am

    I’ve used mashed potato flakes for this purpose, too.

  • Christiane Mar 31, 2020, 11:41 pm

    Thank you so much for this recipe. The bread tastes delicious and is very fluffy as promised. Will make this one again.

  • Patsy Apr 4, 2020, 5:09 pm

    Potato bread is my favorite bread to make. I’m surprised there is no fat.

  • Carole Sullivan Apr 4, 2020, 11:40 pm

    Very good and easy recipe. I love that it makes one loaf. I had leftover mashed potatoes, so I bagged and froze them along with the potato water to make two more future loaves. Will probably be making this bread at least once a week.

  • Angela Bessah Apr 21, 2020, 2:01 am

    Can this be made using gluten free all purpose flour mix?

    • Kris Bordessa May 21, 2020, 12:21 pm

      It will not result in a comparable loaf. Gluten free yeast breads are hard to get right!

  • Brittany Apr 22, 2020, 10:53 am

    Would this make a good hamburger bun? Any idea how long to bake?

    • Kris Bordessa Apr 28, 2020, 7:09 am

      I haven’t tried it — if you do, let us know!

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