Introduction

Fluffy Potato Bread is a soft, tender loaf that combines the comforting flavors of mashed potatoes with classic bread ingredients. Its slightly sticky, smooth dough yields a wonderfully light texture, perfect for sandwiches or enjoying warm with butter.

A loaf of bread with a golden brown crust sits on the right side of a light wooden cutting board, accompanied by three slices of light beige bread with soft, porous texture, arranged overlapping on the left side. The bread surface has some faint wrinkles and a smooth, slightly shiny crust. The background is a white marbled texture beneath the cutting board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (16 oz) warm water
½ cup (4 oz) warm milk
1 Tablespoon granulated sugar
1 Tablespoon instant yeast
3 teaspoons salt
¼ cup vegetable oil
1 cup (8 oz) potato, mashed and cooled
7 cups (35 oz) bread flour

Instructions

Step 1: Warm the water and milk slightly until about the temperature of a baby’s bathwater. Pour into a large bowl or stand mixer bowl.
Step 2: Stir in the sugar and instant yeast. Let it activate briefly, then add salt and vegetable oil, mixing lightly to combine.
Step 3: Add the cooled mashed potatoes along with a few cups of bread flour. Begin mixing with a dough hook or by hand, gradually adding the remaining flour until the dough comes together.
Step 4: Knead the dough for 5-7 minutes with a dough hook or about 10 minutes by hand, until smooth and elastic.
Step 5: Lightly oil a clean bowl, place the dough inside, turning it to coat with oil. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 hour.
Step 6: Punch down the dough and divide it into two equal pieces. Prepare two loaf pans by lining with parchment or greasing them.
Step 7: Shape each piece into a rectangle using your hands, then roll it tightly into a loaf. Pinch the seam to seal and place it seam-side down in the prepared pan.
Step 8: Cover the loaves with a kitchen towel and let rise for another hour, until they fill the pans and just barely rise over the edges.
Step 9: Bake the loaves in a preheated 350°F oven for 35-40 minutes. Check after 30 minutes and cover with foil if browning too quickly.
Step 10: Remove from the oven, brush the tops with melted butter, and allow to cool completely before slicing and serving.

Tips & Variations

Use a stand mixer with a dough hook for easier kneading, but this bread can also be kneaded by hand.
Try Yukon Gold or Russet potatoes; both work well when mashed and cooled.
Substitute bread flour with all-purpose flour if needed, adding a bit more flour to achieve the right dough consistency.
For a golden crust, brush the top with melted butter after baking.
If the bread is browning too fast in the oven, tent with foil to prevent burning.

Storage

Store the cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread tightly wrapped for up to 3 months. Reheat slices in a toaster or warm the whole loaf wrapped in foil in a 350°F oven until warm.

How to Serve

The image shows a loaf of light golden brown bread with a slightly cracked crust on the right side of the frame, resting on a wooden cutting board. To the left of the loaf, there are three neatly cut slices laid out in a slight overlapping pattern, showing a soft, airy, and pale cream inside texture. The bread and slices are set against a white marbled surface visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes instead of fresh potatoes?

Yes, instant mashed potatoes can be used as a convenient substitute. Adjust the amount if necessary to maintain dough consistency.

Is it okay to use all-purpose flour instead of bread flour?

All-purpose flour can be used, but the dough may need a little extra flour to prevent stickiness as it has less protein than bread flour.