Potato Bread Recipe


Preparation Time40 MinCooking Time45 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Butter1⁄2 Cup (8 tbs)
 Cooked potato1 1⁄2 Cup (24 tbs), put through a sieve
 Sugar2 Tablespoon
 Salt2 Teaspoon
 Milk1 Cup (16 tbs), scalded
 Active dry yeast/2 cakes compressed yeast1⁄2 Ounce (2 Packages)
 Water1⁄3 Cup (5.33 tbs)
 Sifted all purpose flour5 1⁄2 Cup (88 tbs)
 Egg white1
 Sesame seeds1 Tablespoon

Nutrition Facts

Serving size

Calories 971 Calories from Fat 249

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 16.1 g80.3%

Trans Fat 0 g

Cholesterol 66.1 mg

Sodium 1020.5 mg42.5%

Total Carbohydrates 154 g51.3%

Dietary Fiber 7.8 g31%

Sugars 11 g

Protein 24 g48.6%

Vitamin A 15.2% Vitamin C 5.1%

Calcium 16.3% Iron 70.5%

*Based on a 2000 Calorie diet


Add butter to hot potatoes and stir until melted.
Add sugar, salt, and milk.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90° F.) for compressed.
Let stand a few minutes; then stir until dissolved.
Add to milk mixture.
Stir in 3 cups of flour and beat until smooth.
Gradually stir in remaining flour, or enough to make a firm dough.
Knead for 10 minutes.
Put in a greased bowl, cover, and let rise until double in bulk.
Punch down and let rise again.
Punch down and shape dough into a large braid, or into 2 smaller braids.
Put on greased cookie sheet or into 2 greased loaf pans (9x5x3 inches).
Cover and let rise.
Brush with egg white which has been slightly beaten with 1 tablespoon of water.
Sprinkle heavily with sesame seeds.
Bake in a preheated hot oven (400°F.) for 10 minutes.
Lower heat to moderate (350°F.) and bake for 30 to 35 minutes longer.
Makes 1 large braid or 2 smaller braids.