

Potato Bread
Potato bread using flaked potatoes is one of my favourite breads. Sweet and light it is wonderful just plain as well as toasted with jam. My grandkids go nuts over it.
Potato Bread
Active time
Bake/Wait time
Total time
My family's favourite bread. Easy to make. Can be done on a cookie sheet or my favourite in a 9” pie plate. All purpose flour may be used if you use a pie pan for additional structure to prevent the boule (dough ball) from spreading too much during proof. Baking on a stone helps with oven spring.
Author: Baker Rich of OnBreadAlone.com
Recipe type: Potato Bread
Serves: 1 lb loaf
Ingredients
Dough
- Bread Flour - 3 cups (390 g)
- Instant Potato Flakes - ⅓ cup (27 g)
- Instant Yeast - 2.25 tsp (7 g)
- Sugar - 2 TBSP (25 g)
- Salt - 1 tsp (6 g)
- Water (~95°F, 35°C) - ½ cup (118 g)
- Butter - 2 TBSP (28 g)
- Milk - ¾ cup (183 g)
Wash
- Olive Oil - 1 TBSP (14 g)
Pan
- (9x5) Loaf Pan OR
- (12x5.5) Hearth Pan OR
- (9") Pie Pan
Instructions
Dough
- Mix flour, potato flakes, sugar, salt and yeast in a large bowl.
- Mix water, milk and butter is a measuring cup. Combine and warm to (~95°F, 35°C)
- Add water/milk mixture and flour mixture to the mixer bowl going back and forth.
- Knead 8-10 minutes
- Lightly grease the large bowl and place dough in.
- Cling wrap bowl.
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Ferment 45 minutes
Ferment Ripe Test
Form
- Gently deflate the dough and place on a lightly dusted surface.
- Form into boule and place on the greased pie plate.
- Cover with bowl.
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Proof 30 minutes. Proof Ripe Test
Preheat, Glaze and Score
- Place pizza stone on the bottom shelf of the oven.
- Preheat the oven to 350°F/180°C/Gas 4. Give the oven an extra 5 minutes after it reaches temperature for the stone to also heat up fully.
- Score the loaf. Brush scores with olive oil.
Bake
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Bake for 45 minutes
or until a thermometer inserted into the center registers at least 190°F/88°C. - Cool on a wire rack.
This loaf has great oven spring with nice tearing action on the scores.
- Wash with olive oil and score
- Potato bread
- Cake Pan Loaf
- Finished loaf of potato bread
4 Comments
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Absolutely delicious! Thank you. making a new loaf today as on the end of loaf on 4th day and its as good as the first! I used 1 cup bread flour and two cups sprouted wheat flour.
Thanks. That is my favourite bread. Love the use of sprouted wheat flour. Good idea
I’m confused your recipe states “3 cups of Bread Flour – 390 grams”. 3 cups of Flour is 360 grams. What is the correct amount to use?
Barbara
It depends on how compressed your flour is. Commercial bakers work from weight, not cups. Depending on how packed the flour is you can get very different weights for a cup. Sifting lowers weight for a cup.
Use 390 grams.