Old-Fashioned Potato Bread Recipe

Potato bread
Jeremy Samuelson/Photodisc/Getty Images
Ratings (18)
  • Total: 3 hrs 15 mins
  • Prep: 2 hrs 30 mins
  • Cook: 45 mins
  • Yield: 2 Loaves (20 servings)
Nutritional Guidelines (per serving)
52 Calories
2g Fat
8g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade potato bread tastes nothing like what the stores carry. The bread you make at home is much richer, healthier, and the flavor is unbeatable.

This recipe for old-fashioned potato bread is a classic and it will make two delicious loaves. Generations of families have enjoyed its simple, wholesome flavor and you can introduce it to your own family.

The key to potato bread is, of course, the potatoes. You will need to prepare the potatoes by cubing and boiling them before starting the bread. Don't dump the water, though! Use the 'potato water' to add flavor to the bread. As you will see, it all comes together quite easily.


  • 3 medium white potatoes (pared and cubed)
  • 2 cups water (or potato water, warm at 110 F)
  • 2 tablespoons shortening
  • 2 1/4 teaspoon  active dry yeast
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 6 1/2 cups bread flour
  • Optional: egg white, lightly beaten

Steps to Make It

Prepare the Potatoes

  1. Place the cubed potatoes in a large saucepan with 2 1/2 cups of water.

  2. Bring to a boil and reduce the heat to a simmer for 15 minutes or until the potatoes break apart when stuck with a fork.

  3. Drain the potatoes, reserving 2 cups of the potato water.

  4. Mash the potatoes with a fork and put them into a large bowl.

  5. Add the potato water to the bowl. If there is not enough potato water to make 2 cups, add more water to make 2 cups.

  6. Add the shortening and stir until dissolved.

  7. Set the bowl aside until the potato mix is lukewarm or 110 F.

Preparing the Potato Bread Dough

  1. Stir in the yeast, sugar, and salt.

  2. Mix in enough bread flour to make a thick dough that can be kneaded by hand.

  3. Turn the dough out onto a board and knead for 8 minutes, breaking up any large clumps of potato with your fingers.

  4. Place the dough in greased bowl and turn dough it over so that the top is also lightly greased.

  5. Cover with a clean kitchen towel and allow it to rise for 1 hour in a warm, draft-free place.

Shaping the Loaves

  1. Punch down the dough.

  2. Turn the dough out onto a lightly floured board and knead out the air bubbles for 5 minutes.

  3. Divide the dough in half and form each half into a loaf.

  4. Set each loaf into a greased 5.25 x 9 x 2.75-inch loaf pan.

  5. Cover the loaves with kitchen towels and let them rise in a warm, draft-free place for 30-45 minutes or until dough has doubled.

Baking the Bread

  1. Uncover the bread and brush the top with egg white for a glossy look if you like.

  2. Bake at 375 F for 45 minutes or until the bread sounds hollow when you tap on it.

  3. Let the bread cool on a rack. Serve warm or cold.