Old-Fashioned Potato Bread

By
Elizabeth Yetter
Elizabeth Yetter
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
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Updated on 12/28/22
Potato bread

Jeremy Samuelson / Photodisc / Getty Images

Prep: 2 hrs 30 mins
Cook: 45 mins
Total: 3 hrs 15 mins
Servings: 20 servings
Yield: 2 loaves
Nutrition Facts (per serving)
203 Calories
2g Fat
39g Carbs
6g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 203
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 322mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 6g
Vitamin C 2mg 12%
Calcium 12mg 1%
Iron 1mg 4%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

Ingredients

  • 3 medium white potatoes, peeled and cubed

  • 2 cups warm water, or potato cooking water, 110 F

  • 2 tablespoons shortening

  • 2 1/4 teaspoons (1 envelope) active dry yeast

  • 2 tablespoons sugar

  • 1 tablespoon salt

  • 6 1/2 cups bread flour

  • 1 large egg white, lightly beaten, optional

Steps to Make It

Prepare the Potatoes

  1. Gather the ingredients.

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

  3. 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.

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

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

  6. 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.

  7. Add the shortening and stir until dissolved.

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

Preparing the Potato Bread Dough

  1. Gather the ingredients.

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

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

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

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

  6. 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 to 45 minutes or until the dough has doubled.

Baking the Bread

  1. Preheat the oven to 375 F.

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

  3. Bake in preheated oven for 45 minutes or until the bread sounds hollow when you tap on it.

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

  5. Enjoy.