Oat and Potato Bread with Soft Crumb and Hearty Texture
This homemade bread combines the earthy flavor of rolled oats with creamy mashed potatoes for an exceptionally soft, moist crumb and subtle sweetness. The potatoes add moisture and extend the bread's freshness, while oats provide gentle texture and wholesome flavor. Perfect for sandwiches, toast, or serving alongside soups and stews. The addition of powdered milk enriches the dough, creating a tender loaf with a beautiful golden crust. This recipe makes one standard loaf that's ideal for families who enjoy freshly baked bread with a unique twist on traditional white bread.
Ingredients
- 4 cups bread flour
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt
- 4 tablespoons rolled oats, divided
- 2 tablespoons powdered milkregular milkreplace water with milk
reduces water to 3/4 cup
- 1 cup mashed potatoes, packed
- 3 tablespoons butter, room temperature
- 1 cup lukewarm water
Instructions
- 1
Whisk together flour, yeast, salt, oats, and milk powder
- 2
Mix mashed potatoes with butter in stand mixer bowl
- 3
Add dry ingredients and water, mix with dough hook until combined
- 4
Knead on second speed until smooth and elastic
- 5
Place dough in oiled bowl, cover and let rise until doubled
- 6
Turn onto floured surface and shape into log
- 7
Place in oiled loaf pan, cover and let rise
- 8
Preheat oven
- 9
Brush loaf with water and sprinkle with remaining oats
- 10
Bake until internal temperature reaches target and bottom sounds hollow when tapped
- 11
Transfer to wire rack and cool completely
Tips
Use leftover mashed potatoes or cook and mash 1 medium potato for this recipe. Let cool to room temperature before using.
The dough will be slightly sticky due to the potatoes - this is normal and creates the soft texture.
Store covered at room temperature for up to 3 days, or freeze sliced for up to 3 months.
Good to Know
Store covered at room temperature for up to 3 days. Slice and freeze for longer storage.
Can be made 1 day ahead. Wrap cooled loaf tightly in plastic wrap.
Slice when completely cool for best texture. Serve at room temperature or toasted.
Common Mistakes
Don't add hot mashed potatoes to avoid killing the yeast
Avoid over-flouring during shaping to maintain soft texture
Don't skip the cooling time - cutting warm bread will result in gummy texture
Substitutions
reduces water to 3/4 cup
FAQ
Can I make this without a stand mixer?
Yes, mix by hand and knead on floured surface for 10-12 minutes until smooth and elastic. The dough will be sticky but manageable.
What if I don't have instant yeast?
Use active dry yeast in the same amount but dissolve it in the lukewarm water first and let proof for 5 minutes before adding to the potatoes.
How long will this bread keep?
Store covered at room temperature for 3 days, refrigerate for up to 1 week, or freeze sliced portions for up to 3 months.