Homemade Potato Bread Recipe
Simple recipe for fluffy homemade potato bread or potato bread rolls – airy, moist and irresistibly delicious.
I’m not really experienced in baking bread. It was really surprising when I understood, how easy it is to bake delicious bread yourself. Without much knowledge or bread baking experience.
This recipe is made with just a few simple ingredients that you probably already have at home. The leavening agent is dry yeast, which can be found in any supermarket. You don’t need a kneading machine.
You’re looking for small buns? Check out these vegan burger buns.
Why add potato to bread?
The potatoes in the bread mainly ensure that the bread stays nice and moist – for more than 2 days! In addition, the potatoes in the dough provide a light but particularly delicious aroma.
The cooked potatoes are simply added to the yeast dough and kneaded well together with the other ingredients. It’s best to use floury potatoes for this recipe and boil them in salted water until completely soft.
More addings for your bread:
- chopped nuts: nuts fit perfectly in almost every dish, so they cannot be missing in this potato bread. They provide that delicious crunch. Feel free to use your favourite nuts here (e. g. hazelnuts, walnuts, almonds,…).
- Bread spice: is a mixture of several dried herbs that give bread an aromatic taste. It’s not required, but it’s optional.
- dried fruits: raisins and other dried fruits also go well in homemade bread. They provide a fruity and juicy taste.
How to make big pores in bread?
Even if you have never baked bread yourself, you can easily work large pores into your bread. These so-called pores are the air pockets in the bread that form when baking in the oven.
The more pores the bread has, the more airy, softer and fluffier it is!
With a little time and patience, everyone can become a baker and take their own freshly baked bread with large pores out of the oven. The most important ingredient is time. Because the more time you give the dough to rest, the bigger the air pockets in the dough will get.
So you should not knead the dough after it has rested! Like that you destroy all the air in the dough. Be as gentle as possible with the dough and squeeze it very gently into its shape.
Bread loaf, boxed bread or potato rolls
The recipe results in two medium sized or one very large loaf of bread. You can use a bread mould to bake the bread the classic way.
If you don’t have a bread mold, use an oven-proof mold made of iron or porcelain, such as a cake mold. Alternatively, you can also bake the bread in a box shape so you can cut beautiful, square slices of the bread.
In America, ’Potato Rolls’ are very popular. That is potato bread, but in the shape of small rolls. For this you can simply shape the dough into balls and bake them in a mould side by side.
How to store potato bread?
The best way to keep bread fresh and moist for a long time is to store it in your bread box or in an airtight container. You can also freeze the bread for several months. If you ever bake bread, bake more of it and stock up for the next few weeks.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Homemade potato bread
Ingredients
- 400 g floury potatoes
- 350 g wheat flour
- 300 g wholemeal flour
- 1 tbsp salt
- 1 tsp sugar or rice sirup
- 7 g dry yeast
- 4 tbsp olive oil
- 100 g nuts of your choice
- 300 g water lukewarm
Instructions
- Wash the potatoes, peel them, cut them into pieces and boil them in enough salted water until they are soft. Then press them through the potato ricer or mash them thoroughly with a fork.
- Mix the potato mixture with all the other ingredients and knead with your hands or in a kneading machine for 10 minutes until smooth. Cover and let rest in a warm place for at least an hour.
- Carefully divide the dough in two and place in the greased moulds (round mould or loaf tin, see above). Work as gently as possible and do not knead the dough. Let the loaves rest in the molds for 1-2 more hours.
- Heat the oven to 180 degrees Celsius or 352 degrees Fahrenheit and then bake the loaves in the oven for 30 minutes.
- Store in an airtight container until ready to eat. The bread can be stored in the freezer for several months.
More bread recipes:
Or something sweet: vegan challah with chocolate and walnut filling
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
