Bread: REQ: Potato Bread

Subject: REQ: Potato Bread
From: K Thorman (toadie at
Date: Thu, 21 May 1998 22:45:25 -0700
Does anyone have the recipe for potato bread? I had a roomate once who insisted that it was much better than wheat bread. Since I've moved to California I haven't seen it.
From: brawny at (Bill)
Date: Fri, 22 May 1998 22:51:54 GMT
My grandmother, now deceased, made potato bread all the time. I believe that she boiled up a couple of small potatoes, reserved the water and added the mashed potato to the flour. Used the reserved water for the liquid in the bread.

I love to make breads....they are such a wonderful thing to make since you can add, leave out, etc any ingredient that you like.

This is my favorite bread recipe and I use this to make many different bread products. Hope that you enjoy!

Title: White Loaf Bread
Categories: Breads
Yield: 2 Loaves

2 1/4 ts Yeast
1/2 c Water
1 3/4 c Milk
2 tb Sugar
2 ts Salt
2 tb Shortening
6 c White Lily Bread Flour

Dissolve yeast in warm water (105F.); set aside. Heat milk, sugar, salt and shortening to 115F. Stir into yeast mixture. Beat in 2 1/2 cups flour. Stir in enough of remaining flour to make a fairly stiff dough. Turn out onto lightly floured surface. Knead 10 minutes, slowly add flour a tablespoon at a time, as needed, to prevent sticking. Place dough in greased bowl, turning to greased surface is on top. Cover with damp towel and let rise in a warm place (such as an oven with a pan of hottest tap water on rack below) for an hour or until doubled in size.

Punch down dough. Turn out onto lightly floured surface. Divide dough in half. Shape each half into smooth ball. Cover with damp towel. Let rest for 10 minutes. Flatten to remove air bubbles. Roll into two 14x8" rectangles. Roll up tightly (jelly roll fashion) from short side. Seal seam and ends. Place in 2 greased 8 1/2 x 4 1/2" loaf pans. Let rise in warm place until sides of loaf are even with top of pan.

Bake in preheated oven at 375F. for 45 minutes. Cover with foil last 15 minutes. Remove from pans and cool on wire racks.

Courtesy: White Lily Bread Company, Knoxville, TN
Subject: Re: Potato Bread
From: S.Mancini at (S.Mancini)
Date: 22 May 1998 22:11:19 GMT
Here is a recipe for Potato Bread (from James Beard's "American Cookery")

1 yeast cake or 1 package active dry yeast
1 tablespoon sugar
1/4 cup warm potato water (water in which potatoes had cooked)
1/4 cup butter
1 tablespoon salt
3/4 cup warm potato water and 3/4 cup warm milk, or 1 1/2 cups warm potato
3/4 cups mashed potatoes
5 1/2 to 6 cups all-purpose flour

Proof the yeast and sugar in the 1/4 cup warm potato water. In a large mixing bowl combine the butter, salt, and liquids. Stir to melt the shortening. Add the potatoes, stir in the yeast mixture, and add enough flour to make a stiff dough. Turn out on a floured board and knead until the dough is no longer sticky, 5 to 10 minutes. Place in a buttered bowl, and roll the dough around so that it becomes coated with butter. Cover and allow to rise until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead briefly. Cover, and allow to rise again about 30 minutes. Place on a floured board and divide into 2 parts. Mold into balls. Cover the dough and let it rest 15 minutes. Shape into loaves and place into well-buttered 8 1/2 x 4 1/2-inch bread pans. Cover, and allow to rise in a warm place till the dough appears above the top of the pans. Dust the loaves with flour. Bake at 400 degrees 20 minutes, then reduce the heat to 350. Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped with the knuckles. Immediately transfer to a rack to cool
From: Harriet (luv2bake at
Date: Fri, 22 May 1998 20:29:15 -0230
I haven't tried either of these yet, but hopefully they are what you are looking for:


Categories: Breadmaker

1 pound loaf
3/4 cup Water
1 teaspoon Applesauce
2 teaspoons Honey
1 md Egg (or 3 T liquid sub)
1 3/4 cups All-purpose flour
1/4 cup Whole wheat flour
1/4 cup Potato flakes
2 tablespoons Powdered milk
1 teaspoon Salt
1 1/2 teaspoons Yeast

Add according to your manufacturers directions...


Categories: Breadmaker Breads

1/2 cup Mashed Potatoes *
1/2 cup Potato Water
1 1/2 tablespoons Vegetable Oil
1/2 teaspoon Salt
2/3 tablespoon Sugar
2 cups Bread Flour
1 teaspoon Yeast
1 1/3 teaspoons Wheat Germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel.
From: Susan (weller at
Date: Sat, 23 May 1998 04:38:22 GMT
luv2bake wrote:
> Categories: Breadmaker

Can anyone please translate either of these to tell how to make them without using a breadmaker, or please post a recipe of that type? Thanks!!
From: cmd (cmd at
Date: Sat, 23 May 1998 05:59:42 -0400
Could somebody please re-pot the recipe for Potato Bread recipe?

Thanks, Clelia
From: Bob Y. (rdyoung at
Date: Sat, 23 May 1998 15:57:08 -0500
Actually, I think this needs to be done in the oven not a pot, but here is a recipe:

Potato Bread

1 medium potato, peeled and cubed.
2 pkgs active dry yeast
2 Tbsp shortening
6.5 to 6.75 cups all-purpose flour.
1 Tbsp salt

Cook the potato in 1.5 cups water until tender. Cool to lukewarm. Set aside 0.5 cups of the cooking water. Mash potato in remaining water, adding water to make 2 cups potato mixture. Proof yeast in reserved water. Combine potato mixture, yeast, sugar, shortening and 1 Tbsp salt; mix well. Stir in 2 cups flour; beat well. Let rise in warm place till double (abot 45 min.). Stir down and add enough of the remaining flour to make a moderately stiff dough. Knead until smooth and elastic, about 10 minutes.

Shape into ball, put in greased bowl, turning once to cover. Cover and let rise until double (about 45 min). Punch down onto floured work surface and divide in half. Let rest 10 minutes, covered. Form into loaves and bake in two grease 8.5x4.5x2.5 pans. Cover and let rise till almost double (about 45 min). If desired, brush tops lightly with milk and dust with flour. Bake at 375°F for 40 to 45 minutes. Remove from pans and cool.
From: idlewild at (Idlewild)
Date: Sun, 24 May 1998 14:02:51 -0500
weller at my-dejanews wrote:
> Can anyone please translate either of these to tell how to make them without
> using a breadmaker, or please post a recipe of that type?

Potato Bread

Recipe By: James Beard

1 package active dry yeast
1/2 cup + 1 T granulated sugar
1/2 cup warm water
1 cup warm milk or potato water
1 1/2 sticks (3/4 cup) butter, softened in the milk
1 1/2 tablespoons salt
2 eggs
1 cup mashed potatoes (instant is ok)
6 cups all purpose flour

Dissolve the yeast and tablespoon of sugar in the warm water and let proof for ~5 minutes. Then add the warm milk or potato water (water in which the potatoes were cooked), butter, 1/2 c sugar, salt, and eggs to the yeast mixture, and stir to blend thoroughly. Add the mashed potatoes and stir well. Then add the flour, 1 cup at a time, beating well after each addition, to make a thoroughly stiff dough. (You may not need the full 6 cups.) Turn out the dough on a floured board and knead for 10-12 minutes, until the dough is very smooth and shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with the butter. Cover tightly and refrigerate overnight to let rise. (In testing, we have refrigerated it as much as 16-18 hours.)

Remove from the refrigerator, punch down, and turn out on a floured board. Let rest for 5-6 minutes, then knead vigorously for 4-5 minutes and let rest again. Shape into two loaves. Place in two well-buttered 9x5x2 inch tins, or form into a ball and place it in a well-buttered 9 inch pie tin to make a single round loaf. In either case, let the dough rise until it is doubled in bulk. (Because it has been refrigerated for a lengthy period, the rising time may be as long as 4 hours. So be patient.) Preheat the oven to75 deg F and bake the loaf or loaves for 40-45 minutes. Remove the bread from the tins and rap the top and bottom with your knuckles. If you get a hollow sound, it is done. Return the bread, standing free now, to the oven, placing it directly on the oven rack to bake and crisp and color the crust. Cool thoroughly before slicing.

Notes: I never do the refrigerator rise - my fridge is too cold for any yeast action. I tried using potato flakes once (not reconsituted) and "real" mashed potatoes and potato water once. The "real" stuff worked much better. Rather than buttering the bowl, I just cover the bowl with a shower cap (thanks to Barb Schaller for the idea!) and let it rise. Beard notes that you can omit the 1/2 c of sugar entirely, and that you can use half whole-meal, whole-wheat, or graham flour.