Potato Bread

Potato Bread
This homemade potato bread is light, fluffy and stays soft for several days. It's a foolproof bread recipe that contains no eggs, or butter.
  • Prep Time: 105 Minutes
  • Cook Time: 40 Minutes
  • Servings: 8 servings of bread


  • 1 package active dry yeast (2¼ teaspoons)
  • ½ cup warm water
  • ½ cup 2% milk
  • ½ cup cooked mashed russet potato
  • 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


  1. In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes
  2. Scoop out the filling from a cooked russet potato and measure out ½ cup
  3. Using a hand mixer or a stand mixer, mix the potato with mix until the lumps are not noticeable, only 1-2 minutes
  4. Mix the potato and milk with the yeast and warm water
  5. Add sugar, flour, 2 Tablespoons oil and salt and stir to combine
  6. Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
  7. Return dough to bowl and coat with a drizzle of olive oil
  8. Set in a warm place to rise for 1 hour or until the dough has doubled in size
  9. Spray a loaf pan with non stick spray
  10. Punch down dough once, remove from bowl and place in loaf pan
  11. Set back in warm place for 30 minutes
  12. Preheat oven to 375°F
  13. Bake bread for 35-40 minutes or until the top is golden brown
  14. Remove from oven and allow to rest for 10 minutes and remove from pan
  15. Allow to cool completely before slicing
  16. Add a slice to the toaster and top with peanut butter, banana and dried cranberries

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