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Potato White Bread


Potato White Bread recipe













Trans-fat Free, Good source of fiber


13 ounces russet potatoes
3 tablespoons brown sugar
firmly packed
1 tablespoon yeast, active dry
4 ½ cups all-purpose flour
or as needed
3 tablespoons butter
melted and cooled
2 teaspoons salt


Scrub potatoes, slice and boil in water to cover until soft.

Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; purée and transfer to large bowl.

Stir in brown sugar and cool to lukewarm.

Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes.

Stir in 1½ cups of the flour and beat vigorously about 3 minutes until air bubbles form.

Stir in butter and salt, beat well and gradually add 1 to ½ cups of the remaining flour.

Let rest at room temperature 45 minutes.

Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand.

Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes.

Dough willl be soft and slightly sticky.

Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans.

Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size.

Place in oven, turn heat to 350℉ (180℃) F and bake 45 minutes or until bread tests done.

Turn out onto wire rack, turn right side up and cool.


* not incl. in nutrient facts

Add review




Wait, your prep time is SO misleading! I'm sorry, but just your first two sets alone are more than 45 minutes! You made it seem like I could have it done by dinner time... It's 4pm. I had to go through all the privacy settings and everything, mostly because the little window was disproportionate, and I could not even read it. This recipe looks interesting enough to try, but I don't know how worth it all the browsing busywork was just to look at it. :/ It's still a multiple hour recipe. I'm needing a fairly quick recipe. Thought since it mentions potato puree, it would be a sort of "quick-bread" version of the recipe I have that's meant to put use to the potato water.

over 2 years ago

Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 65514% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 1249mg 52%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 5% Vitamin C 5%
Calcium 4% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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