Light, tender,<\/em> and totally irresistible, this Homemade\u00a0Potato Bread<\/strong> is the perfect sandwich loaf! Save some mashed potatoes and bake a couple of tasty loaves!<\/em><\/p>\n My parents went on a health kickback in the \u201970s. Carob and whole grains came into the kitchen. My sisters and I begged for mushy Wonder bread; we didn\u2019t understand this phase. We longed for good ol\u2019 white sandwich bread, like this soft, sliceable Potato Bread Recipe<\/strong>.<\/p>\n <\/p>\n On occasion, though,\u00a0 my mom would pick up a loaf of fluffy potato bread from the market. Those memories were my inspiration for this homemade potato bread made with mashed potatoes. And it was seriously one of the best bread recipes I\u2019ve made in years. <\/p>\n Add these ingredients to your shopping list. You\u2019ll be set to make this marvelous loaf!<\/p>\n This is the ultimate sandwich loaf. Soft and slightly sweet, it\u2019s perfect for any fillings: pb and j, ham and cheese, whatever. Hubby got home from work early, and I told him he had to sample a slice. I knew he\u2019d confirm my review.<\/p>\n Once you make a loaf of yeast bread, you\u2019ll know the drill. Here are the abbreviated steps to making these loaves.<\/p>\n If you\u2019re new to making yeast bread, there\u2019s a little trial and error, but an even less-than-perfect loaf can taste fabulous! There\u2019s the kneading, proofing, and baking. You\u2019ll be captivated by the smell of bread baking in the oven, so it\u2019s definitely worth a try!<\/p>\n Potato bread is a bread recipe that has mashed potatoes or even potato flour worked into the dough. The potatoes replace some of the flour in the recipe. The name of this bread might be misleading, but since regular, all-purpose flour is one of the main ingredients, this bread is not gluten-free.<\/p>\n<\/p><\/div>\n Yes, you can definitely use Instant Potatoes to make the mashed potatoes needed in this recipe. Don\u2019t add butter or buy a flavored variety. You won\u2019t have any potato water to add to the recipe, so just use plain tap water. Potato bread has more fiber and protein when compared to whole wheat bread due to the addition of potatoes. Plus,\u00a0 it\u2019s also a source of zinc, iron, and potassium. The slower rise or retarding of the bread dough in the refrigerator allows the yeast to build deeper flavors and provides a better texture than proofing at a warm room temperature. Refrigerate for 12-18 hours for the best results. The dough should be covered with plastic while in the refrigerator so the surface does not dry out.<\/p>\n<\/p><\/div>\n Once it\u2019s cooled, it will keep for 3-4 days at room temperature, in a plastic bag. If there\u2019s a cool, dry, dark space in your kitchen, that would be ideal. Stay in touch through social media\u00a0@\u00a0Instagram<\/a>,\u00a0Facebook<\/a>, and\u00a0Pinterest<\/a>. Don\u2019t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.<\/p>\n<\/div>\n<\/div>\n *Potato water is the boiling water used to cook the potatoes. Use the larger amount of liquid in drier, winter months.<\/p>\n Note that total time to make this bread must consider how long you refrigerate your bread dough. It’s well worth doing for at least 12 hours!<\/p>\n Adapted from King Arthur Flour<\/p>\n<\/p><\/div>\n<\/p><\/div>\n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n<\/p><\/div>\n \t\t\t\t\t<\/p>\n 32<\/span><\/p>\n \t\t\t\t\t<\/p>\n 1 slice<\/span><\/p>\n Amount Per Serving:<\/em><\/span><\/p>\n \t\tCalories:<\/span> 123<\/span>Total Fat:<\/span> 1g<\/span>Saturated Fat:<\/span> 0g<\/span>Trans Fat:<\/span> 0g<\/span>Unsaturated Fat:<\/span> 0g<\/span>Cholesterol:<\/span> 12mg<\/span>Sodium:<\/span> 194mg<\/span>Carbohydrates:<\/span> 25g<\/span>Fiber:<\/span> 1g<\/span>Sugar:<\/span> 3g<\/span>Protein:<\/span> 3g<\/span>\t<\/p>\n<\/div>\n![\"Two](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-9-scaled.jpg\"\/ "\\"Homemade")
![\"Two](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-9-scaled.jpg\" "\\"Homemade")
<\/figure>\n<\/div>\nWhy You Must Make<\/span><\/h2>\n
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Ingredient Notes:<\/span><\/h2>\n
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![\"Homemade](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-3-scaled.jpg\"\/ "\\"Simple")
![\"Homemade](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-3-scaled.jpg\" "\\"Simple")
<\/figure>\n<\/div>\nHow to Use<\/span><\/h2>\n
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How to Make<\/span><\/h2>\n
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Expert Tips<\/span><\/h2>\n
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![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-7-1-scaled.jpg\"\/ "\\"Homemade")
![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2013\/10\/Potato-Bread-7-1-scaled.jpg\" "\\"Homemade")
<\/figure>\n<\/div>\nFrequently Asked Questions<\/span><\/h2>\n
It\u2019s quite similar to a loaf of white bread but a little softer and fluffier. With less flour in the recipe, there\u2019s less gluten and that results in a more tender loaf of bread.<\/p>\n<\/p><\/div>\n
Plus, check the amount of sodium per serving, as you may need to decrease the salt in the recipe if the instant potatoes are salty.<\/p>\n<\/p><\/div>\n
But the addition of potatoes also increases the number of carbohydrates in the loaf. Check the recipe card below for detailed nutritional information per slice when each loaf is cut into 16 slices.<\/p>\n<\/p><\/div>\n
For any longer than that, place the bread in a freezer-grade Ziploc bag or wrapped in plastic, then foil for up to 3 months. Let your bread defrost in the bag so it doesn\u2019t dry out.<\/p>\n<\/p><\/div>\n<\/p><\/div>\nYou May Also Like:<\/span><\/h2>\n
Ingredients<\/h3>\n
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Instructions<\/h3>\n
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Notes<\/h3>\n
Recommended Products<\/h3>\n
Nutrition Information:<\/span><\/h4>\n
Yield:<\/h4>\n
Serving Size:<\/h4>\n