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The first time I remember having potato bread was a year or two ago when Mom purchased some potato hot dog buns. The soft and chewy texture of those potato buns were quite addicting! Now, when we buy hot dog buns, I usually request the potato ones. 😋
For about a year, I’ve been wanting to make a yeasted potato bread. I was going to make some while I was visiting my grandparents in Canada this summer, but unfortunately I didn’t have time during our visit. I was excited to finally be able to make this delightful bread!
The shape of this loaf is somewhat unusual: three blobs of dough put in a loaf pan. As they prove and bake, they all join together to make one large loaf. This method of shaping the loaf seems to be popular in the Canadian province of Newfoundland. I think it’s a unique way to make a plain loaf look more exciting!
One of my sisters, Bookworm Beth 📚🐛, thought that this bread tasted like a dinner roll from Grandy’s, a popular Southern restaurant. If you’re fortunate enough to live in one of the 7 states where Grandy’s is located, you might know about these yummy buns! 🍞 I think what makes them taste like Grandy’s buns is that the dough has a 12-hour prove in the fridge. The coldness from the fridge slows down the yeast, resulting in a slower rise and a better-flavored bread. It gives the dough a hint of tartness, which is just mouthwatering! Plus, it’s easy to prep the dough the night before, and just shape, prove, and bake the dough the next day. Who can pass up fresh bread?Print
Overnight potato bread is a very soft, lightly sweet loaf made with mashed potatoes. This delicious recipe is sure to become a family favorite!
- about 1/2 cup mashed potatoes, from about 2 small yellow potatoes (125g)
- 5 cups white bread flour (500g)
- 1 tablespoon fast-action yeast (10g)
- 2 teaspoons fine salt (10g)
- 1/3 cup granulated sugar (65g)
- 1/3 cup unsalted butter, softened (85g)
- 1 large egg
- 1/2 cup whole milk (118 ml)
- about 1/4 cup cooking water, reserved from boiling the potatoes (about 60 ml)
- Butter for brushing on baked loaf
Mashing the Potatoes (20 minutes + 20 minutes cooking)
- Peel and dice the potatoes. Boil for about 20 minutes, until very soft. Drain the potatoes, reserving the cooking water.
- Mash the potatoes very well and put through a ricer so no lumps remain. If you don’t have a ricer, just push the potatoes through a sieve with a spoon. Set aside.
Making the Dough (35 minutes + 12 hours proving)
- Warm the milk and reserved potato cooking water to 115 F. Make sure the mashed potatoes have cooled to 115 F also, since temperatures higher than this can kill the yeast.
- Place the flour in a large mixing bowl. Add the salt and yeast on opposite sides of the bowl, stirring in each with your hand. Mix in the sugar.
- Dump in the butter, egg, and milk and begin mixing with your hand to start bringing the dough together. Stir and crush the dough with your hand to form a rough dough, gradually adding some of the potato cooking water to finish picking up all the flour from the bowl and to form a soft, somewhat sticky dough. You may not need all the liquid, or you may need additional liquid depending on your flour.
- Turn the dough onto a floured surface and knead well for 10-15 minutes until the dough has a slight sheen on the surface and is very smooth, soft, and elastic.
- Shape the dough into a ball, place in a large, buttered bowl, and cover tightly with plastic wrap. Let the dough prove in the fridge for 12 hours or up to 24 hours.
Shaping the Loaf (15 minutes + 1 1/2 hours proving)
- Turn out the proved dough onto a floured surface and punch it down all over to knock out large pockets of gas.
- Divide into 3 equal pieces, using a kitchen scale for accuracy. Roll each piece into a taut ball and place the balls in a lightly buttered 9x6x3-inch loaf pan. Cover the pan with a piece of buttered plastic wrap.
- Let the dough prove for about 1 1/2 hours inside of a cold oven with a pan of boiling water inside to create a warm, steamy atmosphere. The dough should rise to 1 inch above the top of the pan.
- About 10 minutes before the loaf is done proving, remove the bread and pan of water from the oven and preheat the oven to 350 F.
Baking the Loaf (30 minutes baking + 20 minutes cooling)
- Bake the loaf at 350 F for 20 minutes, then cover with aluminum foil if it is a rich golden brown. Bake for another 10 minutes, until the loaf has an internal temperature of 190 F. If you have the loaf uncovered, watch it carefully to make sure the top doesn’t brown too quickly.
- Turn out the loaf onto a wire cooling rack and brush the top with softened butter. Let it cool for 20 minutes before slicing. Serve spread with salted butter.
- This recipe is a great way to use up some leftover mashed potatoes. Warm them up to 115 F before adding to the dough and make sure to rice or sieve them to remove lumps.
- If you made your mashed potatoes ahead and didn’t save the cooking water, don’t worry! Just use additional warm milk instead.