One of the joys of a Kitchenaid is how much easier it is to make bread, cookies, and cakes. This recipe for potato bread comes out moist, soft, and rises beautifully. If you like Martin’s potato bread, you’ll like this too.
I have adapted the recipe from All Recipes. First, I reduced the recipe to make one loaf instead of two. I have no room for two loaves. I also exchanged the shortening for butter.
Measure the flour over the surface you want to use to shape the bread. Any extra flour will pre-flour the counter.
The Kitchenaid makes the whole dough preparation process faster. You don’t have to mix the dough as long as the original recipe. And, there’s no need to keep scraping down the sides. You also don’t have to stand and knead the bread for 10 minutes. Just swap out the paddle for the dough hook and let the machine do all the work.
Check to see if the dough is kneaded enough by poking it with your finger. If it is, it will bounce back when you poke it.
After it rises, poke the dough again. If it stays indented, it is ready to bake.
The rising times are approximate since the speed will depend on conditions in your home that particular day. Sometimes it takes a bit longer.
Here’s one before baking
And here it is out of the oven
Kitchenaid Potato Bread Recipe
A delicious, moist loaf of potato bread that's great for sandwiches, sopping up gravy, or eating with a hearty winter stew.
Notes
Don't be intimated by the prep time; most of that is waiting for the bread to rise.
Ingredients
- 1 small potato, diced
- 3/4 cup water
- 1 1/2 teaspoons instant yeast
- 3 1/4 C all purpose flour
- 4 1/2 tsp sugar
- 1 T butter
- 1 1/2 tsp salt
Instructions
- Add the diced potato and the water to a small saucepan.
- Bring to a boil and cook until the potato is fork tender and can be mashed easily. This should take about 10 minutes. Let the mixture cool.
- Once the potato/water mixture is cool, drain 1/4 C of the liquid into a liquid measuring cup. Mash the potatoes in the rest of the mixture.
- This should equal about one cup. If you don’t have enough, add some warm water.
- Add the reserved water to the mixing bowl of your Kitchenaid. Sprinkle the yeast over it and add a pinch of sugar. Let it sit a few minutes.
- Now add the mashed potato mixture, 1C of the flour, butter, sugar, and salt.
- Beat with the paddle attachment about thirty seconds on low to combine it all together. Stir in remaining flour. Beat on speed 3 for 3-5 minutes.
- Turn dough out onto floured board or countertop. The dough should be stiff and seem a bit hard.
- Remove the paddle attachment from your mixer and replace it with the dough hook.
- Knead the dough on speed 3 for 3-5 minutes. The dough should now be smooth and stretch easily.
- Get a large bowl, and grease it with about one teaspoon of neutral oil (like canola). Plop the dough into the bowl and turn it over so it gets coated with the oil.
- Cover the bowl with a towel or slide it into a plastic bag in a warm spot. If your place is chilly, heat your oven to 200 degrees for 10 minutes, turn it off, and then put the bowl with the dough in the oven.
- Let it rise for about one hour.
- Punch down the dough (this is a chance to get out your frustrations!) and turn it out onto your floured countertop.
- Cover it again, and let it rest for 10 minutes.
- Shape the lump of dough into a loaf by rolling it out with a floured rolling pin into a rectangle. Then roll up the rectangle (starting at the short side), like you were rolling up a poster. Pinch the ends together and tuck them underneath.
- Butter and flour a 8x4x2 inch loaf pan and place the dough in the pan.
- Cover it again and let rise about 30-35 minutes. The dough should have risen about 2 inches over the top of the pan.
- Preheat the oven to 375 degrees. If you want a slightly crustier loaf, sprinkle it with water before putting it in the oven. Bake the bread for 25 minutes. After 25 minutes, cover it with foil, and bake another 15 minutes.
- Remove from the pan with a stiff spatula, get the butter or jam from the fridge and slather it over a fresh slice. Then eat it!
Tools and Ingredients for This Recipe
Norpro Stainless Steel Bread Pan
I admit it, I’m hard on my pans. Not this one. I’ve had it for years and it looks brand-spanking-new. The food doesn’t stick, no matter what I make in it: bread, meatloaf, apple bread (full size recipe), you name it. Whatever I do, it cleans up easily. Yay! Because I love cooking, but not cleaning.
You may not have heard of a bench scraper. Or think you need one. But, if you’re going to bake bread, or make noodles, or pastry, you need one. It lifts the dough up easily, so you can get it all into the bowl without struggling. Or, use it to chop veggies, and then transfer them to a pan or pot.
Saf Instant Yeast, 1 Pound Pouch
I confess I got tired of buying those silly little packets of yeast. They were a dollar each, took longer to proof, and I kept running out. Plus, some of them had cornstarch in them. I wanted yeast, not cornstarch. This is much better. It’s much cheaper per use, you have enough to bake dozens of loaves of bread, and there’s nothing in there except yeast. The instant yeast works faster than the standard variety too. Store it in the freezer so it lasts longer.
J.K. Adams FRP-1 Maple French Rolling Pin
A French-style rolling pin with no handles. You’d think handles would be easier to well, handle. Turns out they’re not. It’s easier to hold on to this rolling pin because it’s longer and the ends are tapered. So. you have better control over what you’re doing and it’s easier to roll out the dough.
More Kitchenaid Bread Recipes
Find out how to make all sorts of homemade breads, includes links to recipes for whole wheat, whole grain, French bread and more. Plus videos showing you how it works with your Kitchenaid mixer.
Kitchenaid Honey Oat Bread Recipe
Sweetened with honey, instead of sugar, with added oats for a more robust, richer flavor. And oats add extra nutritional value too.
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One Loaf Kitchenaid Sandwich White Bread
An all-around basic white bread, that’s light and high enough for sandwiches. It’s made with milk (to make it softer), but it will still support whatever sandwich fixings you pile up on it.
A single loaf of rich, delicious bread with a swirl of cinnamon. It’s technically bread, but feel free to have it for dessert if you want (I won’t tell).
Single Loaf Challah Recipe for Kitchenaid Stand Mixer
One perfect golden brown challah for the holidays. This one is round for Rosh Hashanah and Yom Kippur, but you can make it braided for other times or Shabbat dinner. If you’ve never heard of challah, think brioche, with lots of egg and no butter.
Spanish Saffron
