Farmhouse Potato Bread

"This recipe has been adapted from one found on the University of Guelph site."
photo by PetesNina photo by PetesNina
photo by PetesNina
photo by PetesNina photo by PetesNina
Ready In:
2hrs 35mins
2 loaves




  • Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
  • Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
  • Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
  • Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
  • Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.

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  1. I made this last night, it was wonderful. It didn't raise as high as my bread usually does, but it was delicious. My daughter said it just might be her new favorite bread. Thanks for the recipe.
  2. great bread. pleasure to work with,and then once cooled sliced beautifully, has made my top ten of fav bread to make and eat !! thanks for sharing.
  3. Wonderful - balanced - sweet/savory. Served with a poached egg it was perfect. Had a slice later in day with a cup of tea - again perfect. Diane Parks
  4. What a bread
  5. Wonderful recipe! I have made this three times and each time I had to add at least a full cup more flour, but it made an beautiful dough, and a super moist, dense crumb! Thank you for sharing :)


I'm from a small town in Southwestern Ontario and am a Mom to three wonderful 'Little Chefs'. My favourite cookbooks are Cottage Life's Summer Weekend Cookbook, Robin Hood's Baking Festival Cookbook and the old standard, the Joy of Cooking - all are reliable and excellent. My eyes have been opened to the simplicity and elegance of gourmet cooking through a few choice cookbooks, and a subscription to the Food Network Magazine. I love to cook and am trying to expand my recipe box repertoire. Zaar is my favourite cookbook by far. I love that I can lose a recipe and access it again and again. My computer has actually replaced my treasured recipe box. My absolute favourite thing about Recipezaar (beside no ads!) is the sense of community and togetherness between the members.
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