This potato yeast bread is a great way to use leftover mashed potatoes – the starchy potatoes hold onto moisture, which leads to a pillowy soft texture!
Potato Yeast Bread
Potato yeast bread is a pillowy soft bread, thanks to the addition of mashed potatoes. The starchy mashed potatoes hold onto moisture, which leads to the pillowy soft texture of this classic bread. This bread is a great way to use leftover mashed potatoes, especially during the holiday season. The origins of the concept of adding mashed potatoes to yeast breads remains a mystery, but it works extremely well! I also have a recipe for making cinnamon rolls a similar way and they are the lightest, fluffiest cinnamon roll recipe I have ever tried!
How to Make Potato Yeast Bread
The recipe for this potato yeast bread starts with cooking a diced potato for the mashed potato mixture, however you can also substitute leftover mashed potatoes instead. This recipe makes one loaf, however, I have doubled the recipe to make two loaves at once. Be sure to read the directions and ingredients for this recipe carefully to set yourself up for success!
Ingredients
- 1 small potato, peeled and diced into cubes * substitute 1/2 cup leftover mashed potatoes mixed with 1/2 cup of water
- 1/4 cup milk, heated to 110-115℉
- 1 (0.25 oz) pkg active dry yeast
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 Tablespoon unsalted butter, softened
- 3 – 3 1/2 cups all-purpose flour
- Additional butter, for brushing
Instructions
Place the peeled potato cubes into a small saucepan; add 3/4 cup water. Bring to a boil and cook until potatoes are tender. DO NOT DRAIN. Allow the mixture to become lukewarm and then mash the potato cubes into the cooking liquid. *Alternately, use 1/2 cup of leftover mashed potatoes with 1/2 cup water added.
Add the yeast to the milk and stir until yeast has dissolved; allow to sit for a few minutes until the yeast becomes foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the potato mixture, yeast mixture, sugar, salt and butter. Stir in 1 1/2 cups of the flour and beat on high speed until the mixture is smooth. Add in the remaining 1 1/2 – 2 cups of flour to make a stiff dough.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour). Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 loaf pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).
Bake at 375 ℉ for 40-45 minutes. Brush with melted butter once removed from oven.
Tips for Potato Yeast Bread
- This bread is best if eaten within 2 days of baking, however store in an airtight container for up to 3 days
- Since this is fresh bread and there are no preservatives in it, it will spoil and become stale if not eaten quickly
- Will keep frozen up to 3 months
- You can easily double this recipe to make 2 loaves
Made this recipe? Comment or rate below or on Pinterest or Instagram!
Want more yeast bread recipes? Check out these recipes:
Potato Yeast Bread
Equipment
- 1 9" x 5 "loaf pan
- mixing bowls of various sizes or stand mixer
- small saucepan
- clean kitchen towel
- pastry brush
Ingredients
- 1 small potato, peeled and diced into cubes * OR substitute 1/2 cup leftover mashed potatoes mixed with 1/2 cup of water
- 1/2 cup water
- 1/4 cup milk, heated to 110-115℉
- 1 0.25 oz pkg active dry yeast
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 Tablespoon unsalted butter, softened + additional butter for brushing
- 3 – 3 1/2 cups all-purpose flour
Instructions
- Place the peeled potato cubes into a small saucepan; add 1/2 cup water. Bring to a boil and cook until potatoes are tender. DO NOT DRAIN. Allow the mixture to become lukewarm and then mash the potato cubes into the cooking liquid. * Alternately, use 1/2 cup mashed potatoes with 1/2 cup water added.
- In a large mixing bowl or the bowl of a stand mixer, add the yeast to the milk and stir until yeast has dissolved; allow to sit for a few minutes until the yeast becomes foamy.
- Add in the potato mixture, sugar, salt and butter. Stir in 1 1/2 cups of the flour and beat on high speed until the mixture is smooth. Add in the remaining 1 1/2 – 2 cups of flour to make a stiff dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, us the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
- Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour).
- Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape dough into a loaf and placed in a greased 8 1/2 x 4 1/2 loaf pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).
- Bake at 375℉ for 40-45 minutes. Brush with melted butter once removed from oven.
Notes
- This bread is best if eaten within 2 days of baking, however store in an airtight container for up to 3 days
- Will keep frozen up to 3 months
- You can easily double this recipe to make 2 loaves
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