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soft, fluffy Potato Bread

soft, fluffy Potato Bread

This soft, fluffy Potato Bread is the perfect homemade loaf—slightly sweet, incredibly tender, and amazingly versatile. Mashed potatoes add extra moisture, making this one of the most irresistible bread recipes you can bake at home. Whether you love classic bread recipes, cornbread, garlic bread, or sweet potato cornbread, this cozy loaf fits right in with your favorite savory sweet potato recipes and sweet bread ideas. Ideal for sandwiches, toast, or snacking warm with butter!
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Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 1/4 tsp active dry yeast 1 packet
  • Wet Ingredients
  • 1 cup warm milk 110°F
  • 1/2 cup warm mashed potatoes plain, no butter
  • 1/4 cup melted butter
  • 1 large egg

Method
 

  1. Activate the Yeast
  2. In a mixing bowl, whisk together warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  3. Combine Wet Ingredients
  4. Add mashed potatoes, melted butter, and egg. Mix until smooth.
  5. Add Dry Ingredients
  6. Add flour and salt. Stir until a shaggy dough forms.
  7. Knead the Dough
  8. Knead by hand or with a mixer for 7–10 minutes, until smooth and elastic.
  9. First Rise
  10. Place dough into a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  11. Shape and Prepare
  12. Punch down the dough, shape into a loaf, and place in a greased loaf pan.
  13. Second Rise (Optional but Recommended)
  14. Let the dough rise for 20 minutes for a fluffier loaf.
  15. Bake
  16. Bake at 375°F (190°C) for 30–35 minutes, until golden and hollow-sounding when tapped.
  17. Cool
  18. Let cool for at least 20 minutes before slicing.

Notes

Substitute sweet potatoes for a deeper flavor—great for fall flavors!
Add garlic powder and herbs for a garlic bread variation.
For sweeter bread, increase sugar to 4 tablespoons.
Dough should be soft but not sticky—adjust with small amounts of flour as needed.
Store in an airtight container for up to 4 days or freeze for 3 months.