Old-Fashioned Potato Bread
A classic homemade potato bread recipe offering traditional taste and an easy preparation process.
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Instructions
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Place cubed potatoes in a large saucepan with 2 1/2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender.
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Drain the potatoes, reserving 2 cups of the potato water (add plain water if necessary to reach 2 cups).
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Mash the potatoes in a large bowl, then stir in the reserved potato water and shortening until dissolved.
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Allow the potato mixture to cool to lukewarm (110 F).
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Stir in the yeast, sugar, and salt. Gradually mix in enough bread flour to create a thick, kneadable dough.
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Turn the dough onto a board and knead for 8 minutes, breaking up any large potato clumps.
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Place the dough in a greased bowl, turning to coat, then cover and let rise in a warm place for 1 hour.
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Punch down the dough, then turn it onto a lightly floured board and knead for 5 minutes to remove air bubbles.
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Divide the dough in half, shape each into a loaf, and place into greased 5.25 x 9 x 2.75-inch loaf pans.
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Cover the loaves and let rise in a warm place for 30 to 45 minutes until doubled in size.
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Preheat the oven to 375 F.
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Optional: Brush the tops of the loaves with egg white for a glossy finish.
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Bake for 45 minutes or until the bread sounds hollow when tapped.
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Cool the bread on a rack and serve.