Potato bread

Potato bread
  • 6 small loaves
  • 0:40 Preparation
  • 0:45 Cooking
  • 1:25 Total Time


Add all
  • 5


  • 1

    packet of dry active yeast (8 g)

  • 1 1/4 cup
    (315 mL)

    warm milk (38°C or 100 °F)

  • 4 Tbsp.
    (100 g)


  • 1


  • 2 tsp.
    (10 mL)


  • 5 cups

    bread or all-purpose flour

  • 150 mL

    cornmeal (Polenta)


Preheat oven to 190°C (375°F).

Wash potatoes, cut into pieces, and boil in salted water for approximately 35 minutes according to size. Drain and mash. Let cool to room temperature.

Dissolve yeast in warm milk and set aside for 10 minutes in a warm spot away from draughts.

In a large bowl, mix milk and yeast with butter, beaten egg, flour, cornmeal and mashed potatoes. Mix well until you get a smooth ball of dough.

On a large work surface, knead dough until it becomes soft and smooth (approx. 10 minutes). Flour as needed.

Place dough in an oiled bowl and set aside until it doubles in volume (approx. 1 hour). Avoid draughts.

Remove dough from bowl and knead again for approximately 5 minutes. Flour as needed.

Divide the dough into six equal parts and place each part into a small 500 ml (2 cup) bread mould. Let rise for 30 minutes.

Brush tops of bread with a bit of milk and sprinkle with a bit of cornmeal.

Bake for 30 to 45 minutes according to the size of moulds. Unmould loaves to cool.

Source: Féd. producteurs de pommes de terre du Québec