Potato Bread

Cooking Time 50 minutes

Serves 8


  • 1 cup mashed potatoes
  • 2 large eggs, beaten
  • 1 cup warm water (from the tap)
  • Quarter cup olive oil
  • 2 and half cups plain flour
  • 7g instant yeast
  • 1 tablespoon caster sugar
  • Quarter teaspoon salt
  • OR for a gluten free loaf replace the plain flour with the following ingredients
  • 2 and a quarter cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum (omit if your flour blend already includes it)
  • 2 tablespoons psyllium husk powder

White Potatoes

Red Potatoes


  1. Grease a standard loaf tin with oil.
  2. In a large bowl combine dry ingredients and whisk well to combine.
  3. Process the mashed potatoes and eggs in a food processor until smooth and combined.
  4. Add water and oil and pulse until combined with the potato and eggs.
  5. Fold the wet ingredients into the dry ingredients and mix well until you get a rough sticky dough.
  6. Transfer the dough to the prepared loaf tin and use a wet spatula to smooth out the top.
  7. Cover the tin with a kitchen towel and let the dough rise in a warm, draft-free place for 40 to 50 minutes, until it has roughly doubled in size.
  8. Preheat the oven to 200C and place the rack in the center position. If you have a steam oven add medium steam to the cook. A little trick is to spray the loaf with water prior to cooking for a lovely brown crust.
  9. Bake for 1 hour until the top of the bread is golden brown and the loaf sounds hollow when tapped.
  10. Allow the loaf to cool for 10 minutes in the pan before removing and placing it on a wire rack to cool before slicing.

Flavour combinations

This bread makes a wonderful blank canvas for flavouring. Either top it with your favourite sandwich ingredients or stir through some extra flavour prior to baking. Why not try:

  • Cheese and bacon scattered across the top prior to cooking
  • Pesto and toasted walnut
  • Chopped herbs and parmesan

TIP: A little trick is to spray the loaf with water prior to cooking for a lovely brown crust.

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