Sourdough Potato Bread Recipe for Homemade Loaves

The Magic of Potato Bread

My grandma taught me to bake this bread. Her kitchen always smelled of yeast and potatoes. I still laugh at that. I thought it was a strange mix.

But the potato makes the bread incredibly soft. It stays moist for days. This matters because no one likes dry, crumbly bread. It also makes the crust so tender. You will love it.

A Little Helper Named Sourdough

That sourdough starter is like a little pet. You have to feed it and keep it happy. A bubbly starter makes the best bread. It gives the loaf its gentle rise.

It adds a special flavor, too. Not too sour, just interesting. *Fun fact*: that bubbly starter is full of wild yeast. It’s what makes the dough puff up so nicely. Have you named your sourdough starter yet?

Let’s Get Our Hands Doughy

First, boil and mash your potato. You can use a leftover one. I often do. Then, put everything in your mixer. Let the hook do the hard work for you.

Knead it until the dough is smooth. It should feel like a soft earlobe. Doesn’t that smell amazing? All that flour and yeast. Now it needs a long, cozy nap to rise.

The Long Wait for Good Things

The first rise takes about eight hours. I know, it feels like forever. I put my bowl near the sunlit window. I check on it now and then. Watching it double in size is like magic.

This slow rise matters. It builds the flavor and the airy texture. Good bread cannot be rushed. What’s your favorite thing to do while you wait for dough to rise?

Shaping and Baking Your Loaves

After the long rise, you shape the dough. Be gentle with it. You want to keep all those little air bubbles inside. Grease your pans well. I use plenty of butter.

Then it rises one more time. Finally, into the oven it goes. The smell that fills your house is pure happiness. That golden crust is your sign it is done.

Why This Bread is Special

This bread connects us to the past. My grandma used her leftover potatoes. Nothing was wasted. This matters more than ever today.

And sharing a warm slice with butter? That is a simple joy. It makes any day better. What is your favorite memory involving homemade bread?

Ingredients:

Ingredient	Amount	Notes
Mashed potatoes	1 cup	Can use leftover or make with 1 large russet potato
Milk	2 cups	Can substitute potato water for dairy-free option
Salt	2 teaspoons
Sugar	1/4 cup
Butter	4 tablespoons	Softened, plus more for greasing pans
Sourdough starter	1 cup	Active and bubbly
All-purpose flour	5 1/2 cups

My Cozy Sourdough Potato Bread

Hello, my dear. Come sit with me. Today we are making my sourdough potato bread. This recipe is an old friend. It makes the whole house smell like a warm hug. I learned it from my own grandmother, can you believe that? She always said potatoes make bread soft for days. She was right, you know. I still laugh at that.

This bread takes some time, but it is worth it. It is a slow, gentle process. You will need your bubbly sourdough starter ready to go. Let’s begin our baking adventure together. I will walk you through every step.

Step 1: Prepare the Mashed Potatoes

First, we need mashed potatoes. Peel one large potato and chop it up. Cover it with water in a pot and boil until it is soft. This takes about 15 minutes. Then drain the water and mash the potato well. You should have about one cup. (A hard-learned tip: save that potato water. It is liquid gold for baking).

Step 2: Make the Dough

Now, let’s make the dough. Put the mashed potatoes in your mixer bowl. Add the milk, salt, sugar, butter, and your bubbly starter. Then add all the flour. Let the mixer knead it for you. It will look messy at first. Just wait. It will become a smooth, soft ball.

Step 3: First Rise

Put your dough ball into a greased bowl. Cover it with a lid or a cloth. Find a warm spot for it to rest. Let it sit there for a good eight hours. It needs to get big and puffy. It is having a long, cozy nap. What’s your favorite warm spot in the house? Share below!

Step 4: Shape the Loaves

After its nap, the dough will be doubled. Gently punch it down. It is fun, I think. Then, divide it into two equal pieces. Shape each piece to fit into a greased loaf pan. This part is like shaping clay. Be gentle with it.

Step 5: Second Rise and Preheat

Cover the pans and let the dough rise again. This time it will take about two to three hours. It needs to double one more time. Meanwhile, preheat your oven to 350 degrees. The waiting is the hardest part. Doesn’t that smell amazing already?

Step 6: Bake

Finally, baking time! Bake your loaves for about 45 minutes. You will know it is done when the crust is a beautiful golden brown. Take them out and let them cool. I know you want to cut right in. But waiting makes the slices prettier.

Cook Time: 45 minutes
Total Time: 11-13 hours (includes rising)
Yield: 2 loaves
Category: Bread, Baking

Three Tasty Twists to Try

This bread is wonderful just as it is. But sometimes, it is fun to play with your food. Here are a few little ideas for you. They are all so simple and good.

Everything Bagel Bread

Mix in some everything bagel seasoning right into the dough. It gives it such a yummy, savory flavor. Perfect for your morning toast.

Cheesy Herb Delight

Add a handful of shredded cheddar cheese. Throw in some dried rosemary too. The cheese gets all melty inside. It is pure comfort.

Sweet Cinnamon Swirl

Roll the dough out flat before shaping. Sprinkle it with cinnamon and sugar. Then roll it up and put it in the pan. A sweet surprise in every slice. Which one would you try first? Comment below!

How to Serve Your Beautiful Bread

Oh, a warm slice of this bread is a meal all by itself. But it loves to have friends. I love it thickly sliced with a big bowl of potato soup. The two just belong together. Or, toast a slice and spread it with good butter and honey. It is a simple, happy breakfast.

For a drink, a cold glass of milk is just perfect. It is my favorite. For the grown-ups, a pale ale beer goes nicely with the tangy sourdough flavor. It cuts through the richness. Which would you choose tonight?

Keeping Your Sourdough Potato Bread Fresh

Let’s talk about keeping your bread lovely and soft. Once your loaves are completely cool, wrap them tightly. I use a clean tea towel for a day or two. For longer, plastic wrap in the freezer is best.

You can freeze the whole loaf or just slices. This way, you always have bread ready. I remember my first loaf. I left it out uncovered and it went stale so fast. I was so sad.

Batch cooking saves you time and energy. Making two loaves is just as easy as one. You get to enjoy your hard work for much longer. That is a wonderful feeling.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Sometimes bread does not rise well. This often means your starter was not bubbly enough. Feed it a few hours before you bake. A happy starter makes fluffy bread.

If your dough is too sticky, do not panic. I once added flour too fast. Just add one extra tablespoon at a time. This keeps you in control of the texture.

The crust can get too hard. A trick is to place a pan of water in the oven. The steam makes a softer crust. This matters because a perfect crust is a joy to slice.

Solving small problems builds your confidence. You learn that mistakes are just lessons. This makes the whole kitchen feel friendlier.

Which of these problems have you run into before?

Your Sourdough Potato Bread Questions

Q: Can I make this gluten-free?

A: I have not tried it myself. A good gluten-free flour blend might work. The texture will be different though.

Q: How can I make it ahead?

A: You can do the first rise in the fridge. Let it go for up to 24 hours. This slows everything down nicely.

Q: What can I use instead of butter?

A: Olive oil is a fine swap. Use the same amount. The flavor will be a little different but still good.

Q: Can I make just one loaf?

A: Yes, simply cut all the ingredients in half. Your baking time might be a little less. Just keep an eye on it.

Q: Any optional add-ins?

A: A handful of fresh herbs is lovely. Chives or rosemary are my favorites. They make the kitchen smell wonderful.

Fun fact: The potato water makes the bread extra soft and helps it stay fresh longer.

Which tip will you try first?

Sharing the Kitchen Table

I hope you love baking this bread as much as I do. There is nothing better than a warm slice with butter. It is a taste of home.

I would be so happy to see your creations. It feels like we are baking together. Please share a picture of your beautiful loaf.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.