Potato Bread!

Who says I can’t make an arti­cle about bak­ing bread; it’s MY website.

A loaf of braided potato bread.

A braided potato bread con­tain­ing mashed pota­toes, potato flour, and potato water


  • 1 cup coarsely chopped pota­toes (about two aver­age size potatoes)
  • A can of evap­o­rated milk (we won’t be using the whole can)
  • 12 cup soft­ened unsalted butter
  • 12 cup sugar (I used sugar in the raw)
  • A pinch of salt
  • 2 14 tsp active dry yeast
  • 2 eggs, beaten
  • 1 egg yolk
  • 34 cup potato flour
  • 1 cup whole wheat flour
  • 3 14 cup bread (or all pur­pose) flour
  • Water to boil potatoes


  1. The first step is to boil your pota­toes until they are fork-​​tender.  Save the water from the pota­toes, we’ll use it later.
  2. Mash your pota­toes with a small amount of the evap­o­rated milk, just enough to make them creamy.
  3. Com­bine pota­toes, but­ter, sugar, salt, 12 cup of the potato water, and the two whole beaten eggs (but not the egg yolk) in a mix­ing bowl, then stir in the yeast.
  4. In another bowl, sift the dif­fer­ent types of flour together (or whisk them until well combined).
  5. Slowly mix flour mix­ture into the liq­uid ingre­di­ents; a lit­tle at a time until you have a con­sis­tency of dough that can be kneaded by hand, this will usu­ally not require the entire 5 cups of flours.
  6. Place dough onto a floured sur­face, and knead until smooth.
  7. Place kneaded dough into a well-​​oiled bowl and turn; let rise for an hour or more (covered).
  8. Lightly knead dough, and split in half.  Cut four equal dough balls from each half.
  9. Braid two loaves by rolling the four pieces into strands and weav­ing (not too tightly as it will still rise).
  10. Beat egg yolk with a table­spoon of water, and lightly brush over loaves.  This will brown up and give a nice, shiny outer appear­ance to our bread.
  11. Pre-​​heat oven to 350 degrees, and bake bread until golden-​​brown and cooked through.  (about 30 min­utes, but be sure to check often as the egg wash can brown up a lot)
  12. Allow bread to cool before slicing.

This recipe for potato bread should come out but­tery and sweet.  The sugar also helps the yeast, but you can reduce it to a quar­ter cup if it proves too sweet for your liking.

One thought on “Potato Bread!

  1. If your bread comes out too brown, you can par­tially bake it before adding the egg wash (although give it at least ten min­utes to cook the egg thoroughly)

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