Potato Bread Recipe

Potato Bread Recipe

Ingredients : Makes two 23 x 13cm loaves

20 ml

250 ml

225 g


30 ml

20 ml

850-900 g

Active dried yeast

Lukewarm milk

Potatoes, boiled

(reserve 250ml of the cooking liquid)



Plain flour

Method :
  • Combine the yeast and milk in a large bowl and leave to dissolve, about 15 minutes. Meanwhile, mash the potatoes.
  • Add the potatoes, oil and salt to the yeast mixture and mix well. Stir in the reserved cooking water, then stir in the flour, in six separate batches, to form a stiff dough. Knead until smooth, return to the bowl, cover and leave in a warm place until doubled in size, about 1 - 1 1/2 hours.
  • Punch down, then leave to rise again for 40 minutes.
  • Grease two 23 x 13cm loaf tins. Roll the dough into 20 small balls.
  • Place two rows of balls in each tin. Leave until the dough has risen above the rims of the tins.
  • Preheat the oven to 200oC/400oF/Gas 6. Bake the dough for 10 minutes, then lower the heat to 190oC/375oF/Gas 5.
  • Bake until the bases of the loaves sound hollow when tapped, about 40 minutes.
  • Cool on a wire rack.

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