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HomeMichigan Potato Bread
Michigan Potato Bread

Courtesy Sarah Pflugradt
This potato bread is a great way to get your post-workout nutrition needs in an easy, make-ahead way!
  • 1 package active dry yeast (2¼ teaspoons)
  • ½ cup warm water
  • 1 russet potato, cooked and cooled
  • ½ cup 2% milk
  • 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour, plus more for kneading
  • 2 Tablespoons extra-virgin olive oil, plus an extra drizzle
  • 1 teaspoon kosher salt
  • Non-stick cooking spray
Optional Topping for 1 Slice
  • 1 Tablespoon peanut butter, 1 small banana, 1 Tablespoon dried cranberries
  • ¼ cup chopped chicken breast, ¼ cup mashed avocado, 3 thin tomato slices
Directions Prep Time: 105min | Cook Time: 40min
  • In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes
  • Scoop out the filling from a cooked russet potato and measure out ½ cup
  • Using a hand mixer or a stand mixer, mix the potato in a bowl until the lumps are not noticeable, only 1-2 minutes
  • Mix the potato and milk with the yeast and warm water
  • Add sugar, flour, oil and salt and stir to combine
  • Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
  • Return dough to bowl and coat with a drizzle of olive oil
  • Set in a warm place to rise for 1 hour or until the dough has doubled in size
  • Spray a loaf pan with nonstick spray
  • Punch down dough once, remove from bowl and place in loaf pan
  • Set back in warm place for 30 minutes
  • Preheat oven to 375°F
  • Bake bread for 35-40 minutes or until the top is golden brown
  • Remove from oven and allow to rest for 10 minutes and remove from pan
  • Allow to cool completely before slicing
  • Add a slice to the toaster and top with peanut butter, banana and dried cranberries or chicken, avocado, and tomato