The Fresh Loaf

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Recommendations for a really good potato bread?

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Anonymous's picture
Anonymous (not verified)

Recommendations for a really good potato bread?

I like the ones in Hamelman and Reinhart, but I've been looking for a recipe where the bread isn't just an addition, but central to the loaf. I want to be able to taste potato when I bite into it. Any recommendations on a great potato bread?

RobynNZ's picture

I realise that this isn't what you meant but thought I'd let you know about the potato bread rolls that I like to make sometimes. I used to buy them in Japan, not sure if they are made elsewhere, now I make my own. I used to think them very odd, but found on trying one that they are delicious - you ceratinly get to to taste the potato.

The idea is to divide bulk fermented dough into small roll sized portions, flatten to a circle, place  a small-med size potato which has been cooked until tender (I usually use the microwave so that the potato is dry) on top, draw the dough up and around the potato, proof and then use a pair scissors to cut a cross shape in the top before baking. Some people drop some grated cheese or mayonnaise into the open cross area. I use various bread dough, but my favourite for this is baguette dough, I like the flavour and the contrast of textures.


thomaschacon's picture
thomaschacon (not verified)

That reminded me of Chinese moon cakes. The yolk is from a salted duck egg and the filling is sweet lotus seed paste. Very tasty.

I might just try those Japanese "hidden potato" rolls. 


Moon cake:

codruta's picture
thomaschacon's picture
thomaschacon (not verified)

That might work if I subtract the rosemary.

Big chunks of potato would certainly do it, but the one in my memory (from a restaurant in Issaquah, WA) was literally "potatoes become bread."

I tried sending them an email, but their email address bounces. :(


GermanFoodie's picture

I have made this recipe before, it's from somebody on The resulting bread has a nice, hearty flavor, dense dark crumb. All the expat Germans I know here LOVED it. Not sure if it's enough potato for you, but here you go:

700 g sourdough starter, preferably rye
250 g cooked potatoes, cut in small pieces or smashed with a fork
300 g water
3 tablespoons honey (that is REAL tablespoons, but you can use standard measurement ones)
250 g dark rye flour
400 g unbleached bread flour
20 g salt
10 g yeast (optional)

Bake for 45 minutes at 395 F or until done.

thomaschacon's picture
thomaschacon (not verified)

It's the dense, dark crumb that I've been after, so I'll try it. Wish I could find dark rye flour. The light rye is fairly easy to find, but it's all but impossible to find dark rye locally. 

I'm also going to try slow-baking the potatoes, deydrating them down until they're almost free of moisture, and then use the result (food-processed until crumbly) for the potato addition. I've had some success introducing sweet potato into a loaf I make using this method. 

GermanFoodie's picture

I haven't tried dehydrating the potatoes, but that sounds GOOD. Oh, and regarding the dark rye, I know it's a problem - maybe order online somewhere? Even our local natural food store doesn't carry any.

Mini Oven's picture
Mini Oven

grating and then baking without the rest of the filling loose in the pie shell.  This might be interesting way to dry out the potatoes...  grate, spread out loosely on baking parchment and bake.  That might roast and dry them quickly.  

                       I can just see those little brown tips of potato.  Ö

tip: let the 300g of water in the above recipe inlude the potato cooking water with just a little (heaping teaspoon) whole caraway if you like the spice. 

thomaschacon's picture
thomaschacon (not verified)

That sounds even easier than my method. It'll be like making grated American hashbrowns.

Thanks for reminding me about the potato water too.

I have a recipe for "Swiss Potato Rolls in a Basket" (Olney, Judith; Judith Olney on Bread; ISBN 0517558998, p. 72) that uses potatoes and their potato water and it comes out really well.

Mini Oven's picture
Mini Oven

(taste them first)   There are some neat colored potatoes too!  With some, it is only skin deep but this time of year... with new skins...  (avoid the green ones)  a very interesting loaf could materialize!


thomaschacon's picture
thomaschacon (not verified)

I was thinking about that yesterday. I wonder what would result from using just a bunch of grated and roasted peelings, leaving the potato "crumb" (;D) behind. 

AnnaInMD's picture

you can either make a bread or flat as a fougasse, but the taste is wonderful and the potatoes are Yukon yellows. I added bacon bits to the mix.

What you put on top is up to you, let your imagination run wild. But plain with just a touch of olive oil on top, sprinkled with maybe some caraway seeds, or just a bit of chunky sea salt is wonderful.

Happy baking !



thomaschacon's picture
thomaschacon (not verified)

...always seems to join the potato bread party, doesn't it? Hard to find a recipe that isn't potato and ROSEMARY. 

Perhaps this is just my experience, but rosemary overpowers everything it's put in, even in the smallest quantity. 

I like that it has 2 whole cups of potato. I will try it, minus the rosemary.