The Best 5 Potato Bread Recipes: Not Easy, But Worth The Try

You can test your kitchen skills trying to make the best potato bread recipes. They aren’t the easiest, but they may as well be the recipes that prove you can do anything in the kitchen.

I have put together a list of 5 recipes that I consider the very best. Thanks to the simplified instructions, you will have no problem trying and succeeding in making these from the very first tries.

I mean, you may fail the first time, but the second, you’ll sure get it right!

So, without further ado, here are the best 5 potato recipes:

1 – Potato Buttermilk Bread

Easy and simple to make, this potato bread recipe is going to make everything taste a little sweeter than before. It doesn’t take that much from you to prepare it, but it is all worth the try.

Ingredients:

2 potatoes, peeled and quartered

8 tbsp unsalted butter, room temperature

4 tsp active dry yeast

2 cups buttermilk, room temperature

2 large eggs, slightly beaten

2 tbsp sugar

1½ tsp salt

6 to 6½ cups of bread flour

1 egg, slightly beaten

How to Make:

  1. Have all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a mixer and stir well. Add yeast, buttermilk, 2 beaten eggs, sugar and salt and mix well.
  2. Gradually stir in bread flour until the dough is moist but not sticky. Knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let it rise at room temperature until it’s doubled in volume, 1 to 1½ hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
  3. When the dough has doubled in size, grease two 9 x 5 inch loaf pans. Punch the dough down, divide in half and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1½ hours. (If you don’t have loaf pans, you can free-form an artisan loaf on a cookie sheet).
  4. Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
  5. Bread can be wrapped individually in freezer bags and stored for future enjoyment!

2 – Irish Potato Bread

The Irish Potato Bread is a must-try recipe. Of course, I have failed my first two tries, but I nailed it the third time. And believe me, it tastes so good, I’ve tried again the following week!

Ingredients:

  • 3/4 cup cooked, mashed potato
  • 3/4 cup raw, grated potato
  • 1 egg
  • 1 egg white
  • 1/3 cup oil
  • 3/4 cup milk
  • 2 Tbsp chives, diced
  • 1 tsp caraway seeds (or you can use sesame seeds)
  • 3 cups flour
  • 1/4 cup whole wheat flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp sea salt

How to Make:

  1. Preheat oven to 375. Lightly oil an 8 inch cast iron pan or spray with cooking spray. Set aside.
  2. Mix the mashed potato with the grated potato. Stir in egg, egg white, oil, and milk until well combined.
  3. In another bowl, stir together chives, caraway seeds, flour, whole wheat flour, baking powder, and salt.
  4. Stir dry ingredients into wet ingredients until a soft dough forms.
  5. Lightly flour a work surface. Turn the dough out onto the flour and knead 6 – 7 times. Place dough into center of prepared cast iron pan and gently press into an 8 inch circle. Use a sharp knife to cut an “X” into the top.
  6. As you can see, I cut a star into the top instead of just an “X”. Either works fine!
  7. Bake at 375 for about 45 – 55 minutes. It should be nicely browned and sound hollow when tapped.
  8. Remove from oven and let sit on wire rack for 5 minutes before removing from pan. Let cool for at least an hour before slicing. or it will be rather crumbly to cut.

3 – Simple Potato Bread

This recipe for potato bread is one the easiest. It is also the most common, and of course, one of the sweetest as well. I strongly recommend you try it as it is too good not to be made.

Ingredients:

1 medium potato, peeled and diced

1-1/2 cups water

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

2 tablespoons butter, softened

2 tablespoons sugar

2 teaspoons salt

6-1/2 to 7-1/2 cups all-purpose flour

Additional all-purpose flour

How to Make:

  1. Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside.
  2. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

4 – Potato Bread Made with Mashed Potatoes

Mashed potatoes were my favorite thing as a kid. With this recipe, I always get a throwback to my childhood. Maybe you would like to try them too and reminisce on your favorite days as a child as well.

Ingredients:

7 ounces cooked potato (you can use leftover mashed potatoes, or cook up a small potato and mash it)

Warm water, enough to equal 1 3/4 cup when combined with the potato (I put the potato into a 2 cup pyrex measuring cup, and add water to bring the level up to 1 3/4 cup)

2 tablespoons softened butter

2 1/2 tablespoons sugar (or honey)

1 teaspoon sea salt

3 1/2 cups bread flour

1 1/2 teaspoons saf-instant yeast or bread machine yeast

How to Make:

If mixing by machine

  1. Add into the machine and mix for 6-8 minutes, adding additional flour if needed. Add the last of flour slowly – you want a soft, elastic dough. Too much flour will give you a harder dough and a drier bread.

If kneading by hand

  1. Mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough. This dough will be a little bit more sticky than many bread doughs. This is normal.
  2. Let bread rest and rise for around 20 minutes, then punch down and allow to rise again.
  3. Once doubled in size, form dough into loaves and place in greased bread pans. A single recipe makes one large loaf or two smaller loaves. I usually divide the dough into two 9×5 pans, or make a double batch (shown here) and divide it into three regular loaves.
  4. Preheat oven to 350F. Bake for 25-30 minutes, until golden brown. Remove from pans and cool on wire racks.
  5. Store in sealed container and use within a few days or freeze for longer storage.

5 – Cinnamon and Spice Sweet Potato Bread

This one is quite different from the 4 other potato recipes I have mentioned. However, it is also one of the best you can ever make. It’ll change the way you make bread forever!

Ingredients:

about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)

3 tablespoons water

2 large eggs

1/2 cup canola or vegetable oil

1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 1/4 cups granulated sugar

1/4 cup light brown sugar, packed

2 teaspoons baking soda

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

pinch salt, optional and to taste

How to Make:

  1. Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.
  2. Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plasticwrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don’t scramble the eggs.
  3. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)
  4. In a large mixing bowl, combine the dry ingredients – flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it’s very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.
  5. Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9×5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through. I estimate that 8×4 loaves will take about 40 to 45 minutes, a Bundt about 1 hour, muffins about 18-20 minutes, but I haven’t tried those versions and they are just guesstimates.
  6. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Bread will keep at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plastic wrap, and then placing loaf inside a gallon-sized Ziplock.

Conclusion:

Potato bread recipes aren’t the easiest to make, but they are one of the best. I have always loved to try quite a few of them and these 5 are definitely my favorites.

These I have tried and fell completely in love with.

Let me know in the comments down below what is your favorite potato bread recipe. And of course, let me know when you try these 5 recipe as well!

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