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Potato Bread

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Breakfast/BrunchSide DishSnack

Prep Time

105 Mins

Cook Time

40 Mins


Serves 8


  • 1 package active dry yeast (2¼ teaspoons)
  • ½ cup warm water
  • 1 russet potato, cooked and cooled
  • ½ cup 2% milk
  • 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour, plus more for kneading
  • 2 Tablespoons extra-virgin olive oil, plus an extra drizzle
  • 1 teaspoon kosher salt
  • Non-stick cooking spray

Optional Toppings for 1 Slice

  • 1 Tablespoon peanut butter, 1 small banana, 1 Tablespoon dried cranberries
  • ¼ cup chopped chicken breast, ¼ cup mashed avocado, 3 thin tomato slices


  1. In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes.
  2. Scoop out the filling from a cooked russet potato and measure out ½ cup.
  3. Using a hand mixer or a stand mixer, mix the potato in a bowl until the lumps are not noticeable, only 1-2 minutes.
  4. Mix the potato and milk with the yeast and warm water.
  5. Add sugar, flour, oil and salt and stir to combine.
  6. Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking.
  7. Return dough to bowl and coat with a drizzle of olive oil.
  8. Set in a warm place to rise for 1 hour or until the dough has doubled in size.
  9. Spray a loaf pan with nonstick spray.
  10. Punch down dough once, remove from bowl and place in loaf pan.
  11. Set back in warm place for 30 minutes.
  12. Preheat oven to 375°F.
  13. Bake bread for 35-40 minutes or until the top is golden brown.
  14. Remove from oven and allow to rest for 10 minutes and remove from pan.
  15. Allow to cool completely before slicing.
  16. Add a slice to the toaster and top with peanut butter, banana and dried cranberries or chicken, avocado, and tomato.


The nutrient analysis is for the potato bread only.


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Recipe By: Sarah Pflugradt

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Nutrition Facts Per Serving









Vitamin C










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