Polish Potato Bread (Okragly Chleb Kartoflany) Recipe

Potato bread
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Prep: 15 mins
Cook: 45 mins
Rising Time: 3 hrs
Total: 4 hrs
Servings: 10 servings
Nutritional Guidelines (per serving)
137 Calories
7g Fat
14g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 137
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 100mg 33%
Sodium 191mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 5g
Calcium 68mg 5%
*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.)

This recipe for Polish Potato Bread - okragly chleb kartoflany - calls for mashed potatoes in the dough. Mashed potatoes are used in many diverse ways in Eastern European cooking -- especially dumplings. But potatoes in other forms, especially raw grated potatoes, are the darlings of Slavic cuisine. Some recipes call for half cooked mashed potatoes and half raw grated potatoes.

Three rises give this bread a light and airy crumb. The first rise gives the bread a desired tang. If you warm your baking pan in the oven before placing the shaped bread on it, the final rise will go by very quickly.

Consider this Lithuanian grated-potato bread recipe that uses raw grated potatoes and this Polish pyzy dumpling recipe that is made with a combination of raw, grated potatoes, and cooked, mashed potatoes in the dough.


  • 1/2 cup milk
  • 1/2 cup freshly mashed potatoes (room temperature)
  • 3 tablespoons sugar
  • 2 tablespoons butter (softened)
  • 1 1/2 cups plus 1 1/2 cups flour (all-purpose)
  • 1 large egg, beaten
  • 1 package (2 1/4 teaspoons) yeast (active dry or instant, rapid-rise or bread-machine)
  • 4 tablespoons warm water
  • 1 teaspoon salt

Steps to Make It

  1. Scald the milk and place it in the bowl of a stand mixer. Add the potatoes, sugar, and butter, and mix by hand. When cooled a bit, add 1/1/2 cups flour and the beaten egg, mixing by hand until well combined. Set aside.

  2. In a separate bowl, dissolve the yeast in warm water and combine with the reserved potato mixture and salt. Cover with greased plastic wrap and set in a warm place to rise for 1 1/2 hours.

  3. Add the remaining 1 1/2 cups flour and, using the dough hook attachment of a stand mixer, knead for 7 minutes (or 10 minutes by hand). Place the dough in a clean, greased bowl, cover with greased plastic wrap and let rise until doubled.

  4. Heat the oven to 350 degrees. Punch down dough and shape into a round loaf. Transfer to a parchment-lined baking sheet pan, cover with greased plastic wrap and let rise until doubled again. Slash the top of the loaf with a shallow "X" and sprinkle lightly with flour. Bake 30-45 minutes or until an instant-read thermometer registers 190 degrees.

  5. Remove from the oven and then transfer the bread from the baking sheet pan to a wire rack to cool completely for best results before cutting. If you can't wait that long, at least let the bread cool for 30 minutes. Then slice and serve with butter.