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Potato Yeast Bread

Rated as 4.5 out of 5 Stars

"Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread."
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1 h 15 m servings
Original recipe yields 32 servings


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  1. In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120 degrees F-130 degrees F. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft).
  2. In a mixing bowl, combine 3 cups flour, sugar, yeast, salt, lemon peel and nutmeg. Melt remaining butter; cool to 120 degrees F-130 degrees F. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325 degrees F for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.


Read all reviews 3
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This recipe tastes amazing but was a little bit more trouble to make than I anticipated. The dough took easily twice as long to rise as was indicated. Also, I activated the yeast in the potato w...

This is a great recipe! My family really loves it. I followed the directions the first time, & the second time I did it differently with much better results. I added the yeast to the potato w...

This recipe is really yummy! The way that I make it however consists of not adding the lemon peel or nutmeg and reducing the sugar to only 1/4 cup since my family didn't want it to be so sweet.