potato bread

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the moist crumbs inside.

German Potato Bread (Kartoffelbrot)

russet potato

potato liquid (water)

bread flour

instant yeast

tsp salt

olive oil

Cut potato (including the skin) into 1/2-inch cubes and place in a pot. Pour enough water to submerge. Boil them until soft. Toward of end of cooking, reserve 1/2 cup of its liquid. You will use it to moisten the dough. Make sure to let it cool down..

Drain and mash the potato. Let it cool down.

In an electric mixer mixing bowl, combine flour, yeast, and salt; stir well with a wooden spoon.

Add 1 cup of the flour mixture, olive oil, and a little bit of the reserved liquid to the mashed potato; stir to combine.

Put the potato mixture into the remaining flour mixture and stir with a wooden spoon, adding more of the reserved liquid. The dough might seem slightly dry, but it&#039;s ok.

Knead the dough for 5-7 minutes with a dough hook attachment (You can also knead by hand). Depends on the moisture level of potato you might need more liquid or flour. The finished dough should be somewhat sticky but not overwhelmingly.  Transfer dough into a greased bowl and cover with a cloth. Let the dough rise until it becomes double in volume, about 1 hour.

Punch the dough to remove gas. Cut the dough in half and shape them anyway you want (I made mine oblong). Place them on a pan lined with a parchment paper. Let them rise again; about 45 minutes.

Meanwhile, preheat the oven to 425˚F. Place a baking steel (if using) in the oven.

Sprinkle the dough with a little flour. Score the top with a knife. Place the dough onto a baking steel or bake in the pan. Spray with water to create a steam. Bake for 45 minutes or until it forms dark brown crust. Remove from the oven and let them cool on a wired rack.

https://content.jwplatform.com/videos/fVlBsYwd.mp4

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the soft &amp; moist crumbs inside.

German Potato Bread

This cheese potato bread is the ultimate comfort food. It’s cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn’t require oven, no yeast and no eggs in the dough. This cheesy potato bread is baked in the frying pan. 

Cheese Potato Bread Recipe

(160 grams) Flour

(15 grams) Butter

(120 milliliters) Milk

Salt

Potato,

Mayonnaise

(60 grams) Mozzarella cheese, shredded

Parsley, chopped (optional)

garlic clove, crushed (optional)

https://www.youtube.com/watch?v=lQ9XqTmv-7o

Irish boxty bread is an easy, no yeast potato bread ready in just over an hour!  It’s a traditional Irish recipe that uses leftover mashed potatoes and grated potatoes.  You'll want to serve it for St. Patrick’s Day breakfast or dinner this year.

Irish Boxty Bread

potatoes

all-purpose flour

baking powder

salt

unsalted butter (melted)

milk

Prep:

Warm up the mashed potatoes and place them in a medium mixing bowl with the flour, baking powder, salt, and melted butter.  Measure out the milk and set it aside.

Grate:

Working quickly so the potatoes don&#39;t turn pink, peel and grate the two potatoes.  Squeeze as much liquid as possible out of the grated potato with paper towel, then stir it into the flour mixture.

Mix:

Gradually mix in the milk until all the flour is picked up from the bowl and a sticky dough has formed.  Turn out the dough onto a lightly floured surface and gently knead a few times until the mixture is well combined.

Shape:

Shape the dough into a disc and place on a lightly floured baking stone or a parchment-lined cookie sheet.  Score in a cross shape with a sharp knife, cutting almost all the way through the dough.

Rest:

Let the boxty rest for about 10 minutes on the counter while the oven is preheating to 400 F.

Bake:

Bake at 400°F for about 40 minutes, until the loaf is a lovely golden brown.  Let the bread cool a little on a wire rack before serving.  It tastes best warm and spread with butter.

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick&#039;s Day or any time of the year.

Irish Potato Bread (Caribbean style)

red skinned sweet potatoes

brown rice flour

tbsp tapioca starch

tbsp of dairy free butter

almond milk

thyme (carefully pull off the tiny leaves, discard the stem)

scallion (chopped finely)

½ tsp black pepper

tsp parsley

⅛ tsp pink salt

butter

Bring the sweet potato to the boil then reduce heat.

Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.

Once cooked, drain off the excess water and allow the potato to cool slightly.

Meanwhile, in a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk and set aside

Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free.

Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll.

Transfer the dough onto a large piece of parchment paper dusted with brown rice flour.

Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle.

Use a knife or pizza cutter to cut into four quarters. Any left over dough can be shaped into patties.

On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side.

Dust with flour and serve.

Irish Potato Bread has a crispy crust on the outside and a soft and fluffy texture on the inside with a subtle sweetness to the flavor.

Traditional Irish Potato Bread

white

canola oil

green onion,

caraway seeds

3 1/4 all-purpose flour,

Peel potatoes. Slice one potato and boil in...

Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.

Grate second potato onto cloth. Wring potato in...

Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as...

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.

Bake 55 minutes until golden brown. Cool on...

Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

https://www.youtube.com/watch?v=kdaCyTNQ_Po

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd. 

Full recipe: http://www.culinary.net/index.php/videos/item/828-irish-potato-bread

Irish Potato Bread

Thick and chewy No Yeast Potato Bread is an easy and quick homemade bread recipe perfect for deli sandwiches and more!

No Yeast Potato Bread

eggs

vegetable oil

flour

fine sea salt

sugar

Cooking spray

Preheat oven to 375 degrees. Coat an 8 or 9 inch cast iron pan, glass casserole dish or round cake pan with cooking spray. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the bread hook, combine mashed potatoes and eggs until combined.

Add milk and vegetable oil, blending until just combined.

Sift together flour, baking powder, fine sea salt and sugar. Add to wet mixture.

After dough has come together, blend or mix for an additional 1 minute.

Turn dough into greased cooking vessel. Don't push too hard, but make sure the dough is flat, not rounded on the top. Score a large "X" in the top. Give a light dusting of cooking spray to the top of the bread.

Bake for 45-50 minutes. If the top starts to brown too much, loosely cover with a leaf of aluminum foil.

Remove and allow to cool before turning out of the baking dish. Wait for bread to nearly cool fully before slicing.

Store wrapped well at room temperature. Bread is best enjoyed within 3 days of baking.

If you've tried this recipe, come back and let us know how it was!

This bread is a delightful fusion of buttery richness and creamy softness, similar to a brioche but simpler to make. Perfect for sandwiches, French toast, or simply enjoyed on its own, this potato bread is sure to become a favorite in your household. With easy-to-follow steps and straightforward ingredients, you’ll have a delicious loaf ready in no time.

Potato Bread Recipe

Mashed Potatoes

Milk

Butter, softened

Instant Rapid Yeast

Sugar

Flour

Boil or bake the potatoes and mash them, ensuring you have about 1 cup (140g). 

In the bowl of your mixer, combine the milk, butter, yeast, salt, sugar, and the egg and mix thoroughly. Add the bread flour, mixing until a dough forms. 

Knead the dough using a dough hook for about 5-7 minutes until it becomes smooth and elastic.  Alternatively, you can knead by hand for approximately 10 minutes. Form the dough into a ball and place it in a lightly dusted bowl with flour, covering it with a cloth. 

Let it rise in a warm place for about 45 minutes to an hour, or until it doubles in size. Once risen, punch down the dough and shape it into a loaf. 

Place it in a buttered loaf pan and let it rise again for about 45 minutes, until it doubles in size.  

Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Remove from the oven and let it cool slightly before brushing the top with melted butter. Allow the bread to cool completely on a wire rack before slicing.

Enjoy your delicious homemade Potato Bread!

Preheat Oven to 350°F (175°C)

A lovely, very simple recipe that I love to make whenever I have leftover mashed potatoes.  The written instructions are a little lacking, namely when to add the potatoes, but per the video you mix them with the rest of the ingredients right at the start.

Portioned this into 4 burger buns, and cold bulk fermented them overnight. Final proofed on the counter. Amazing recipe, perfect for adjusting and making your own, also.

I too was wondering when exactly add the potatoes.

This may be the perfect sandwich bread! This Potato Bread is made with mashed potatoes which make for a loaf of bread that is sturdy, yet soft and fluffy.

Potato Bread

water

active dry yeast

unsalted butter (softened)

Boil

Place the potatoes in a saucepan and cover with the 4 cups of water. Bring to a boil, then add 1 teaspoon of the salt and cook, halfway covering the pan, until the potatoes are very tender.

Mash

Drain the potatoes, but save the water you boiled the potatoes in. Mash the potatoes well. (If you have a food mill or potato ricer, this would be a good time to use it. You want the potatoes to be very smooth.)

Measure

Measure the reserved potato water. You’ll need 3 cups of water, so if you are short, add more water to equal 3 cups.

Cool

Place the mashed potatoes and the 3 cups of water in a large bowl or in the bowl of a stand mixer. Let it cool until it is lukewarm - between 70ºF and 80ºF.

Once the potato mixture has cooled to lukewarm, stir in the yeast. Let the mixture sit for 5 minutes.

Combine

Stir 2 cups of flour in plus the remaining 1 tablespoon of salt, then let the mixture sit another 5 minutes.

Add the softened butter and 1 more cup of flour. Mix to combine, then mix in another 2 cups of the all-purpose flour. Mix until fully incorporated.

Knead

If using a mixer, switch to the dough hook and continue to add flour, letting the dough mix well, until the dough is very soft. You will need to add between 1 1/2 to 2 1/2 cups more flour. Knead the dough for 6-8 minutes.

If making by hand, pour the dough out onto a generously floured surface. Knead the dough, adding flour as you do, until the dough is very soft. The dough will start out very sticky, so you  may need a dough scraper to keep the surface clean. Once the dough is not too sticky to knead, knead the dough for about 10 minutes.

Rise

Once the dough is mixed, place it in a large bowl that has been oiled. Turn to coat, then cover and let the dough rise until doubled in volume, about 2 hours.

Divide

Once risen, turn the dough out onto a floured surface and knead for a few minutes. Divide the dough into 2 equal portions.

Prep

Spray 2 9x5-inch loaf pans with nonstick cooking spray and set aside.

Shape

Working with one portion of dough at a time, roll the dough out into a large rectangle or oval, about 12x8-inches. Roll the dough to form a loaf. Pinch the seams together and tuck the ends under. Place in one of the prepared loaf pans. Repeat with the second half of the dough.

Cover with plastic wrap that has been sprayed with nonstick cooking spray and let it rise until puffy, about 45 minutes.

Bake

Preheat the oven to 350ºF. Place the loaves in the oven and bake until golden brown with an internal temperature between 190º and 200ºF, about 45 minutes.

This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You&#039;ll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.

butter (unsalted)

instant yeast (1 packet)

all-purpose flour (up to 5 cups)

Cook potatoes:

Fill a medium size saucepan with 2 to 3 cups of water and add the potato cubes. Bring to a boil over medium-high heat and cook for 10 to 15 minutes or until fork tender. Drain and mash it with a fork.

Heat the milk and add the potato:

Add the milk into a medium size saucepan and add the butter and salt to it. Heat on medium heat just until the milk start to bubble around the  edges a bit. Stir it then add the mashed potatoes.

Make the dough:

Pour this mixture into the bowl of your stand mixer and let it cool until still warm but not hot to touch. Add the yeast to the mixer bowl and 2 cups of flour. Using the paddle attachment mix until the flour is fully incorporated into the milk mixture. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Add remaining flour as needed, it should mostly come clean from the sides of the bowl but should still be loose and a little gluey.

First rise:

Grease a large bowl with cooking spray then place the dough in the bowl. Cover with plastic wrap or a damp clean towel and let it rise in a warm draft-free spot until doubled in size. You can also refrigerate the dough overnight, it should slowly rise in the fridge.

Place dough in loaf pans:

Punch down the dough with your fist to let the air out. Turn the dough onto a clean and lightly floured surface. Knead it with your hands a couple time, then using a pastry scraper, cut it into two equal size pieces. Great 2 8x4-inch loaf pans with a little oil or cooking spray. Place each half into the greased pans.

Second rise:

Lightly sprinkle the top of the loaves with a bit of flour and if preferred, cut 3 slits into each loaf. Let the loaves rest in a warm draft-free environment for another 30 minutes to an hour or until doubled in size.

While the loaves are resting, preheat the oven to 375°F. Transfer the loaf pans to the oven and bake for 35 to 40 minutes or until the bread sounds hollow when lightly tapped. If the loaves are browned on top but still not baked through, cover them loosely with foil to prevent over-browning and continue baking until done. The breads are baked through when the internal temperature is between 190°F and 200°F.

Cool the bread:

Let the loaves cool for about 2 minutes in the pans, then gently run a dull knife along the edge of the pan to loosen the bread. Turn the loaf pans onto a cooling rack and let cool completely before slicing and serving.

Do you think prepared instant mashed potatoes would work vs how the potatoes are prepared in recipe? Just thinking about how to save some time...just a thought:)

This was such fun to make. I had to tweak the recipe a little bit as I only had one cooked potato, and I didn't use loaf tins but a stone. As I'm the only one eating this, I scored the dough to make it easy to cut and freeze into single portions. I have 'rolls'.

This bread was so easy to make and everyone loved it, especially right out of the over..yum!

This recipe looks delicious!  How could I adapt it to make in my bread machine?

https://content.jwplatform.com/videos/NopsLuPj.mp4

This Potato Bread is fluffy and soft on the inside, with a crusty golden exterior. You’ll be surprised at how easy this bread is to make and how simple and short the ingredient list is! Perfect for novice bakers.

Top 9 potato bread recipes from across the web

The most viewed potato bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

German Potato Bread (Kartoffelbrot)

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Potato Bread

Potato Bread

Top 9 potato bread recipes from across the web

The most viewed potato bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Potato Bread (Kartoffelbrot)

Cheese Potato Bread Recipe

Irish Boxty Bread

Irish Potato Bread (Caribbean style...

Traditional Irish Potato Bread

No Yeast Potato Bread

Potato Bread Recipe

Potato Bread

Potato Bread

The most viewed potato bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine