Ultra Soft Potato Bread – The Fluffiest Bread Ever! 🍞 | Bakery-Style Homemade Bread Recipe
Potato bread has a long history in European and American baking, originally created to make bread softer, moister, and longer-lasting by adding cooked potatoes to the dough. The natural starch in potatoes absorbs and retains moisture, giving the bread its signature pillowy texture and tender crumb.
This soft potato bread loaf is light, fluffy, slightly rich, and perfect for sandwiches, toast, or buttered slices, with a texture just like professional bakery bread — but made easily at home.
All you need is:
* All-purpose flour: 1½ cups (180 g)
* Whole wheat flour: ½ cup (60 g)
* Mashed boiled potato (plain, smooth): ¾ cup
* Instant yeast: 1 tsp
* Warm milk (lukewarm): ½ cup
* Butter (soft or melted): 3 tbsp
* Oil: 1 tbsp (for extra softness)
* Salt: 1 tsp or to taste
How:
1️⃣ Warm the milk until just lukewarm.
2️⃣ In a large bowl combine boiled & mashed potatoes, yeast, milk, whole wheat flour, all-purpose flour and salt.
3️⃣ Add melted butter and oil. You can skip oil but it gives extra softness to the bread.
4️⃣ Mix everything to form a soft, slightly sticky dough without adding extra flour.
5️⃣ Knead the dough for 10–12 minutes until smooth, elastic and soft like a pillow.
6️⃣ Place the dough in a greased bowl, cover and let it rise for 1–1½ hours until doubled.
7️⃣ Gently deflate the dough, shape into a tight log and place seam-side down in a greased loaf pan.
8️⃣ Cover and proof again for 35–45 minutes until the dough rises above the pan edge.
9️⃣ Bake in a preheated oven at 180°C (350°F) for 30–35 minutes until golden.
🔟 Brush hot bread with butter and cool completely before slicing.
Tips💡:
✔️ Potatoes add starch that locks in moisture, keeping bread soft for days
✔ Milk enriches the crumb and improves browning
✔ Butter adds flavor while oil prevents dryness
✔ Slightly sticky dough creates a lighter crumb — avoid adding extra flour
✔ Brushing butter while hot seals moisture inside the crust
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