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Potato Bread III

"A moist, heavy loaf. Perfect accompaniment to a rich, thick stew."
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2 h 50 m servings 150 cals
Original recipe yields 24 servings (2 loaves)

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  1. In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
  2. In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
  4. Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
  5. Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

Nutrition Facts

Per Serving: 150 calories; 1.4 g fat; 29.7 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition

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Read all reviews 71
  1. 85 Ratings

Most helpful positive review

I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel th...

Most helpful critical review

Good bread--just a little too thick for my taste.

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Most positive
Least positive

I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel th...

WOW!! This bread is amazing! Some reviewers said that their bread was dense, but my bread was incredibly light (perhaps because I let them rise a little longer on the second rise). It is soo t...

I substituted sweet potato and brown sugar. Wow!

This is my favorite bread. I've made it twice in the past two weeks. The first batch I replaced 1/2 cup of the water with milk, which I scalded and added butter instead of the oil called for....

Very hearty bread. I used butter instead of shortening and unbleached wheat flour. Very flavorful and espcially good right out of the oven.

YUMMY Bread! I've been looking for a potato bread recipe for years and this is it. I made this to go with some Guinness Stew and it was fantastic. I cut back the salt to half and couldn't manage...

This was delicious! I made it today to go along with Thanksgiving dinner. Very moist. Would make again. One thing I might mention is that I used only 5 cups of the 6.5 cups of flour called for a...

This is a great bread, it's also quite easy to do. I made a change, and would make another, but a wonderful basic recipe. My Aunt won the Colorado State Fair when she was in high school with a...

Delicious bread! Soft and fluffy with a chewy crust. My second rise did take a bit longer for the dough to double in size (about 40 min) but make sure you are using the correct type of yeast! "A...