Potato Kugel Bread

This bread splits the difference between a potato bread and a kugel, landing somewhere dense, chewy, and deeply satisfying. The mashed potatoes and potato cooking water go straight into the dough, giving it moisture and a starchy richness that keeps for days.

Don’t expect a tall, airy loaf. The dough runs liquid and the rise stays modest. That’s by design. The finished bread has the tight, chewy crumb of a knish rather than the open crumb of a sandwich loaf.

Using the reserved potato water is a smart move. It’s full of starch that feeds the yeast and gives the bread a softer texture than plain water would. Wheat germ adds a subtle nuttiness and a slight nutritional boost without changing the character.

Pro Tips

• Use starchy potatoes like Russets for the mash. Waxy potatoes don’t break down as smoothly and can leave lumps in the dough.
• Make sure the mashed potatoes and potato water have cooled to lukewarm before mixing with the yeast. Hot liquid kills yeast on contact.
• The dough will look wetter than typical bread dough. Trust the process and don’t add extra flour, or you’ll lose that characteristic chew.
• Bake until the crust is a deep golden brown. The dense crumb needs the full baking time to cook through.

Variations

• Onion kugel bread: Fold sautéed onions into the dough before baking for a savory, caramelized twist.
• Everything topping: Brush the top with egg wash and sprinkle with sesame seeds, poppy seeds, and dried onion flakes.