potato bread recipe

Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.

Potato Bread

water

milk (warmed)

yeast

sugar

salt

potatoes

butter (melted)

bread flour

Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.

Sprinkle the yeast over the liquids.

Add the sugar, egg, salt, potatoes, butter and flour.

Use the paddle attachment to mix the ingredients just until combined.

Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.&nbsp;

Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.

Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).

Divide the dough in two and shape into two loaves.

Place the dough into two greased 9x5 loaf pans.

Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).

Preheat the oven to 350 degrees.

Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.

Remove the bread from the pans and allow them to cool on a wire rack.

Store in an airtight container.

*Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

https://content.jwplatform.com/videos/MTeql3F0.mp4

Learn how to make homemade gluten-free potato bread with simple ingredients for sandwiches, soups, and more! Dairy-free option.

Homemade Potato Bread Recipe

flour

tapioca flour

baking soda

onion powder

non dairy milk (or milk of choice)

eggs

olive oil

Tablespoon apple cider vinegar vinegar

Tablespoon dried chive or basil (or herbs of choice)

herbs

Preheat the oven to 350 F. Grease an 8×4 or 9×5 loaf pan with nonstick cooking spray and set aside.

In a large bowl, whisk together the almond flour, tapioca flour, salt, baking soda, and onion powder making sure there are no clumps.

In a second large bowl, whisk together the eggs, milk, and oil. Add the vinegar to the wet ingredients and set aside.

Slowly add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Fold in the mashed potato and dried herbs.

Pour the batter into the greased loaf pan. If desired, sprinkle the top with extra herbs and/or parmesan cheese.

Bake for 45 minutes and then loosely cover with aluminum foil and bake for another 10- 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. *Total bake time can vary depending on your oven; check for doneness at 45 minutes before covering and continuing to bake.

Remove from the oven and let the loaf cool completely in the pan before removing and serving. The bread will be too soft to cut into slices if it is warm. 

Store in the refrigerator wrapped in plastic wrap or a sealed container for up to a week.

Amazing!!!  
  Am GF and DF  so this was a perfect bread to try!  I did make it in my bread machine and it turned out beautiful and oh, so yummy!!
   In mixing the ingredients, I whisked the mashed potatoes into the eggs/vinegar mix and then added to the yeast mixture.. Also, I referenced the Red Star comments (as suggested) and used a total of 3 tsp. of dry, active yeast.  The dried herbs used are a blend of Italian herbs.   Finally, I did use the Parmeseann Cheese on top and it browned nicely.
   Perfection! 
   I HIGHLY RECOMMEND this recipe!

This recipe was a complete disaster. I used 3 2/3 cups almond flour and 3/4 arrowroot flour (didn’t have tapioca and they’re a 1:1 substitute according to Google). It didn’t rise and was like a block of sand. The comments also confused me - how much flour is really called for?!

Tapioca works better with binding with almond flour. What flours do you have on hand? Were your potatoes too moist? Happy to help remedy this ?

I have looked thru tons of recipes trying to make the perfect gluten free bread for my family. OMG!!! This is the best recipe I have come across ever! I used 3 cups gluten free flour and sifted it. I followed your recipe to the “T”. The best bread Ever!!!!

I can't believe the texture of this bread is so much like regular bread, thank you! My kids love it!

I love how quick and easy this is to make!!

I was super impressed with this bread! I loved the flavor and the texture and how easy it was to make. Fabulous!

Love this recipe Thanks Lindsay I will re do this Bread today as it ran fast

It seems to have the consistency of corn bread to me. 
And I think I should have cooked it a little longer. Didn’t help that the hubby cut it too soon either.  Lol 
I will try again tomorrow. 
One question … my dough was pretty thick. In the recipe it said to pour it into the pan? Should it be thick and in a clump or thin enough to pour ?

I didn’t do grams. I measured by a cup of potatoes. I was practicing to make it for a sick DIL who can’t have gluten.  I am about to take my second try over to her.  It’s taking twice as long to get brown on top. The middle still isn’t done and I have a really nice fairly new stove. If at first you don’t succeed try try again!  Lol  thanks for the recipe and response !

It seems to take much longer for the top to get golden brown and the middle to get done than the recipe says.  We liked it… but my husband sliced it while still warm. Ugh lol

https://content.jwplatform.com/videos/g8qDGBFp.mp4

This gluten free potato bread recipe is a simple quick bread that's healthy, and delicious! A great use for leftover baked potatoes. This version doesn't require yeast, but there's a version in the post on our website for a traditional gluten free potato bread with yeast. Either way, you'll LOVE this recipe! 

Gluten Free Potato Bread

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

Salt

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.

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