Potato Bread


I started making this recipe when I was still at the bakery. I made potato dumplings quite often and I wanted to find a use for the potato water that I was just throwing away.  This really makes a wonderful bread! It does take some time but it is well worth the effort.

This is the link to the original recipe that I found but I made a few additions. King Arthur flour is amazing. The website has lots of recipes, articles and specialty items to buy. Love it.

Potato Bread

  • Servings: 2 Large Loaves
  • Print


  • 1 Tablespoon Instant Yeast
  • 8 Tablespoons Sugar
  • 1 1/2 cups lukewarm potato water
  • 12 Tablespoons Butter, Softened
  • 1 Tablespoon Salt
  • 2 eggs
  • 1 cup Mashed Potatoes
  • 7 Cups All Purpose or Bread Flour


*Before you begin, peel, boil and mash 1-2 potatoes. You will need enough for one cup mashed potatoes. Also, remember to reserve the potato water that is drained off the potatoes. Set  both aside so they can cool to room temp. If you are making bread the same day, it can be a little warmer then room temp*

In a stand mixer, mix together all ingredients using the paddle attachment, for 4-5 minutes on medium high speed. Make sure to scrape down the bowl a few times. The dough should be smooth and shiny.

Switch to the dough hook and kneed the dough for 7 minutes. makes sure to stop and scrap down the bowl a few times. Bowl should start to clean up on the sides when it is ready. Do  will be soft

Scrape the dough into a ball and place it in a greased bowl. refrigerate over night or up to 24 hours.

Remove the dough from the fridge and split into two loaves. Set each in a lightly greased loaf pan. Cover with lightly greased plastic wrap and alow to raise until pans are full and 1 inch over the tops of pan.  Will take 2-4 hours depending on conditions.

Preheat oven to 350 and bake until temp reads at least 190 from the center of a loaf. You may want to cover the baking loaves with tin foil if they are getting too dark.

When finished baking, make sure to cool completely before storing. Very dense but moist loaf. Very old fashioned.



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