The Farmhouse Potato Bread Recipe That Will Become a Weekly Staple

Bake something truly comforting with this soft farmhouse potato bread recipe. Soft, fluffy, and easy to make, you’ll see right away why it’s a family favorite. Dive into this simple guide and discover how easy it is to bring this wonderful loaf into your kitchen.

Close-up of a sliced potato bread loaf on a wooden board, highlighting the airy and light crumb structure.

Farmhouse Potato Bread Recipe

This loaf recipe utilizes instant potato flakes for ease and flavor and offers a beautifully textured, versatile bread ideal for sandwiches or to enjoy on its own.
Prep Time 20 minutes
Cook Time 35 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Serving Size 1 loaf


  • Stand mixer with dough hook attachment
  • Loaf pan 9×5 inches
  • oven


  • 3 cups all-purpose flour plus extra for dusting
  • ¾ cup instant potato flakes
  • 3 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 1 ¾ cup water
  • 3 tablespoons melted butter or vegetable oil
  • 1 egg room temperature
  • egg optional: additional beaten egg, for brushing the top


  • Combine Ingredients: In the bowl of your stand mixer, add all dough ingredients. Attach the dough hook to the mixer and begin to mix at a low speed until the ingredients start to come together.
    Dough ingredients in a mixer with an egg and dry ingredients visible before mixing.
  • Knead the Dough: Increase the speed to medium and knead the dough for about 7-8 minutes, or until it is smooth and elastic. If the dough is too sticky, add additional flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl.
    Dough beginning to form in the mixer, showing early stages of mixing.
  • First Rise: Transfer the dough to a lightly greased bowl, turning once to coat all sides. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
  • Shape the Loaf: Gently deflate the risen dough and transfer it to a lightly floured surface. Shape the dough into a sandwich loaf by flattening it into a rectangle, rolling it up tightly, and pinching the seams closed. Place the shaped dough into the greased loaf pan, seam side down.
    Dough ball on a yellow patterned bowl before and after rising, showing yeast activity.
  • Second Rise: Cover the loaf pan with greased plastic wrap and let the dough rise again in a warm place until it's about 1 inch above the rim of the pan, approximately 30 minutes.
    Process of shaping the dough, with one photo showing a flat rectangle and the other a rolled loaf.
  • Bake: Preheat the oven to 375°F. Remove the plastic wrap and bake the loaf for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
    Dough in a loaf pan before and after rising, showing significant expansion.
  • Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Slice the bread and enjoy it as the foundation for your favorite sandwiches, or simply spread it with butter and enjoy it as is.
    Finished potato bread loaf in a pan, with a golden-brown crust, on a cloth-covered table.


For an even softer crust, brush the top of the loaf with melted butter as soon as it comes out of the oven.
This bread stores well at room temperature for several days when wrapped tightly. It can also be frozen for longer storage.
Calories: 2105kcal | Carbohydrates: 369g | Protein: 58g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 3908mg | Potassium: 1197mg | Fiber: 20g | Sugar: 39g | Vitamin A: 1292IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 19mg

Every time I pull this Soft Potato Bread Sandwich Loaf out of the oven, the smell takes me straight back to my grandma’s kitchen. She used to make a similar potato bread that was my absolute favorite, especially warm from the oven and slathered with her homemade raspberry jam. I’ve tweaked her recipe by using potato flakes to simplify the process, and it’s been a hit at every family gathering. It’s that perfect, comforting taste of home in every slice.

Horizontal view of a golden potato bread loaf on a cutting board, partially sliced to reveal its soft interior.

I bake this loaf almost weekly, and it never lasts long on the counter—everyone in the house loves it just as much as I do!

Farmhouse Potato Bread Recipe Tips

  • Water Temperature for Yeast: Ensure your water is lukewarm (about 110°F-115°F) before mixing with the yeast. Too hot and it can kill the yeast; too cold and it won’t activate properly.
  • Proofing Environment: If your kitchen is cool, turn your oven on to its lowest setting for a few minutes, then turn it off and place your dough inside to rise. This creates a warm, draft-free environment which is crucial for a successful rise.
  • Potato Flakes: Choose high-quality instant potato flakes as they greatly influence the flavor and texture of your bread. Avoid flavored or seasoned varieties to keep the bread’s taste pure.
  • Checking Dough Consistency: After the initial mix, if your dough feels too wet or sticky, it’s better to add flour gradually. Adding too much at once can make the bread dense.

Key Ingredients and Tools

Here are a few key tools and ingredients that play an essential role in the success of your Soft Potato Bread Sandwich Loaf. Paying attention to these can make a big difference in your baking experience.

  • Instant Potato Flakes. These add moisture and a subtle flavor to the bread. They can be found in the dried foods aisle of most grocery stores, usually near instant mashed potatoes. Make sure to use unflavored potato flakes to keep the bread’s taste authentic.
  • Stand Mixer with Dough Hook. This tool is crucial for efficiently kneading the dough to the right consistency, which can be challenging to achieve by hand. A good stand mixer speeds up the process and ensures that the dough is perfectly elastic.
  • Loaf Pan (9×5 inches). The size of the pan affects how the bread bakes and rises. Using the specified size helps achieve the ideal shape and texture for sandwich slices.

Understanding these specific aspects will help you bake a loaf that’s just right and might even become a new favorite in your household.

Serving Suggestions

Use this to make toast, sandwiches, or the best grilled cheese.

Troubleshooting and Help

Can I use fresh potatoes instead of potato flakes?

You can use fresh potatoes! Just cook and mash them until smooth. Keep in mind that fresh potatoes might introduce more moisture, so you might need to adjust the amount of water in the recipe.

Is there a vegan substitute for the egg in this recipe?

Yes, you can substitute the egg with a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to thicken for a few minutes) or use ¼ cup of unsweetened applesauce. Both options work well for binding.

My dough didn’t double in size during the first rise. What went wrong?

That can happen if the room is too cool or if the yeast isn’t active anymore. Make sure your yeast is fresh and that the dough is kept in a warm, draft-free place. Sometimes, placing it in an off oven with the light on provides enough warmth.

How long can I store this bread?

This bread keeps well at room temperature for several days if it’s wrapped tightly. You can also freeze it for up to a month, just make sure to wrap it well or store it in a freezer bag.

If you have more questions as you go along, feel free to ask. Happy baking!

Whether you’re pairing it with your favorite sandwich fillings or enjoying a slice with butter, this bread is sure to be a comforting addition to your table. Happy baking, and enjoy the fruits of your labor!

The Farmhouse Potato Bread Recipe That Will Become a Weekly Staple
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Recipe Rating


  1. 4 stars
    I made this recipe for the first time this afternoon and it was easy-peasy. It came out wonderfully. I brushed about 1 TB melted butter over the top after it came out of the oven. I let it cool, sliced it up, and bagged it, but my family came along and gobbled up 3 pieces right away- they said it is delicious! Thank you for offering such an easy bread recipe. Blessings!