Fluffy Potato Bread – Soft, Moist and Delicious Homemade Bread

This white bread is incredibly fluffy and soft, thanks to the addition of potatoes which give it a subtle baked potato flavor, especially noticeable in the thin, tender crust. It stays fresh longer without drying out, making it perfect for sandwiches or eating plain. Baking bread at home is soothing, and with cooler weather, it’s the perfect time to bake this often.

🕒 Prep & Baking Time: approx. 3 hours (including rising)

🍞 Yield: 1 loaf, about 500 g

🥄 Ingredients

400 g all-purpose flour (type BL55)
120 g cooked potatoes (about 2 medium potatoes)
2 tsp dry yeast (about 4-5 g)
1 tsp salt
2 tbsp oil
250 ml potato cooking water (cooled to lukewarm)

👩‍🍳 Instructions

Prepare the potatoes:

Cut potatoes into cubes (peel only if skin is thick or blemished). Boil in salted water, drain, and let cool. Collect 250 ml of the cooking water and cool it to lukewarm.

Make the starter:

Mash potatoes into a smooth mash and weigh 120 g.
Mix mashed potatoes with salt and oil. Add 120 g flour and the dry yeast. Pour in 250 ml lukewarm potato water and mix for 5 minutes (by hand or low-speed mixer) until you get a batter thicker than pancake batter.
Cover the bowl and let the starter ferment in a warm spot (~28°C) for 1 hour until yeast activates.

Knead the dough:

Add about one-third of the remaining flour (rough estimate) and knead for 5 minutes.
Add half of the remaining flour and knead for another 5 minutes.
Add the last of the flour and knead 5 more minutes.
The dough will be sticky and soft but should hold its shape.

First rise:

Lightly oil a bowl, place the dough inside, cover, and let rise in a warm place for 1.5 hours until doubled in size.

Shape and second rise:

Turn the dough onto a floured surface, gently shape into a rectangle.
Roll it up and place seam side down on a baking tray lined with parchment paper and dusted lightly with flour.
Cover with a plastic bag and let rise for 30 minutes.
Preheat oven to 220°C and place a small pan of water at the bottom for steam.

Bake:

Optionally score the bread 2-3 times with a sharp blade.
Place the bread in the oven and immediately remove the water pan.
Bake at 220°C for 10 minutes, then reduce temperature to 190°C and bake for 30 more minutes.

Cool:

Let the bread cool completely before slicing.

💡 Tips

Ensure potatoes and water are lukewarm to properly activate the yeast.
Gradual flour addition helps develop gluten even if dough remains somewhat sticky.
Steam in the oven creates a thin, soft, slightly crispy crust.
This bread is perfect for sandwiches or simple eating with butter or jam.

📝 Final notes

This potato bread is a comforting delight for any meal, maintaining freshness and a fluffy texture for days. It’s a simple yet rewarding recipe that makes any day special.