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Close-up of a sliced potato bread loaf on a wooden board, highlighting the airy and light crumb structure.
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4.50 from 2 votes

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 Time20 minutes
Cook Time35 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 25 minutes
Course: Bread
Cuisine: American
Keyword: Farmhouse Potato Bread Recipe, Sandwich Bread
Servings: 1 loaf
Calories: 2105kcal
Author: Katie

Equipment

  • Stand mixer with dough hook attachment
  • Loaf pan 9x5 inches
  • oven

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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