Potato Bread

My brain is strange, I know this is not news for most of you :)   Oddball things pop into it at weird times.  The other day I was remembering my grandma talking about her mom’s potato bread.  When she and my great grandmother shared a house, my grandma would come home from work and would smell fresh baked potato bread.  She said the potato bread was so delicious that she had to tell my great grandmother to stop making it as she (my grandma) was gaining too much weight from consuming the yummy bread.  I decided I wanted to make this bread and contacted a great aunt through Facebook.  A cousin of mine, who is also on Facebook, let me know that she had seen the recipe and would get it to me as soon as she found it.

The next day the recipe was waiting in my message box, hooray!  The day after that I was boiling potatoes and waiting for dough to rise.


Here’s the recipe with a few minor changes by me:

Great Grandma’s Potato Bread

1 pound thick-skinned potatoes (3-4 med. sized potatoes)
1-1/2 cups milk
1/3 cup butter or margarine
¼ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup warm water – about 110 degrees
2 eggs
about 8 cups flour, unsifted

Cook potatoes in boiling water until tender when pierced with a fork. Drain, peel, and mash with a potato masher or press through a potato ricer. There should be 2 cups mashed potatoes.

Place potatoes in a pan and gradually stir in milk. Add butter, sugar, and salt. Heat to warm (110 degrees); set aside.

In a large bowl, mix yeast with water; let stand for 5 minutes. Beat in potato mixture, eggs, and 3 cups of the flour. Gradually mix in 3-1/2 cups more flour. Turn out on a floured board and knead until smooth and elastic, about 10 minutes, adding remaining flour as needed.

Place dough in a greased bowl; turn dough over so the top is greased. Cover and let rise in a warm place til doubled, 45min.-1 hours.

Punch dough down, then divide in to thirds. Shape each third into a smooth loaf and place in a greased 5X9 inch loaf pan. Cover and let rise in a warm place til almost doubled, 30 minutes.

Bake at 350 degrees for 35 minutes, or til loaves are browned and sound hollow when tapped; turn out of pans and cool on racks.

Note:  This dough rises FAST, due to the dough being warm at the beginning, so keep an eye on it.  The recipe said it made two loaves originally, it makes way more than that.  Don’t believe me?  Check this out!


Yep, that was my first run through with the bread dough.  BIG, HUGE loaves of bread.

I really liked the the way the bread turned out nice and light loaves of bread.  I decided to try the dough by making cinnamon rolls.  Make the dough as above, but after the first rise divide it in half.  Roll out half to 16×18″ on a floured surface.  Spread with 1/3 cup of very soft butter (you don’t want the dough to tear) and sprinkle with 1 Tblsp. of cinnamon and 1/2- 2/3 sugar.  Roll up starting with the longest edge, seal edge by pinching dough together.  Slice in to 10 equal slices and place in a greased 15×10 pan.  Repeat with the remaining dough and place in the same pan.  Let rise 30 minutes and then bake at 375 for 25-30 min.


Mix 8oz. softened, cream cheese, 1/2 cup of softened, butter, 1 tsp. vanilla, 4 cups of powdered sugar and 1 Tblsp. of milk until smooth.  Add more milk if too thick to spread.  Spread over hot rolls and enjoy!

I made a batch up for my family and then made up a second batch for my dad to take to session.  They’re fairly quick due to the quick rise time of the bread, and yummy!

I wanted to make the dough up one more time as loaves before posting the recipe, just to make sure everything worked smoothly.  This time I made two loaves of bread and used the last third for rolls.  I was able to get a dozen nice sized rolls out of the last third of dough.


The first two loaves of bread both had a large air hole near the surface.  I have looked over some bread troubleshooting pages and none of the things they have listed are a problem.  I have not sliced in to these last two loaves yet so maybe it was just a case of the first batch over rising?  It seriously rises fast, so keep an eye on it.  I’m anxious to see what the these last two loaves look like inside.  If I discover the problem I will post an update here.

So there you go!  Enjoy!  This stuff is yummy and oh so bad for you.  Consider yourself forewarned.


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