Nothing compares to the aroma of bread baking in the oven. For a couple quarters, you can have homemade bread ready in time for lunch.
Homemade bread is a simple and delicious way to treat your family. It doesn’t take all day to make bread and it’s very economical. A typical loaf of buttermilk bread (or potato bread) will cost you $3.50 in the store. You can make this entire recipe for $1.50, making each loaf only 50 cents!
This recipe uses potatoes, which are more than likely in your pantry (or my garage), and buttermilk. I personally don’t have buttermilk in my fridge often, but when I do, I have a lot. I can’t seem to find buttermilk in the stores in a smaller size than quart, and often times the recipe only needs 1/2 cup or so. Now I’m secretly looking for buttermilk recipes, just so that I can use the rest in Potato Buttermilk Bread!
Buttermilk Potato Bread (yields 3 loaves)
2 potatoes, peeled and quartered
8 tbsp unsalted butter, room temperature
4 tsp active dry yeast
2 cups buttermilk, room temperature
2 large eggs, slightly beaten
2 tbsp sugar
1 1/2 tsp salt
6 to 6 1/2 cups of bread flour
1 egg, slightly beatenHave all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a mixer and stir well. Add yeast, buttermilk, 2 beaten eggs, sugar and salt and mix well.
Gradually stir in bread flour until the dough is moist but not sticky. Knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let it rise at room temperature until it’s doubled in volume, 1 to 1 1/2 hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
When the dough has doubled in size, grease two 9 x 5 inch loaf pans. Punch the dough down, divide in half and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1 1/2 hours. (If you don’t have loaf pans, you can free-form an artisan loaf on a cookie sheet).
Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
Bread can be wrapped individually in freezer bags and stored for future enjoyment!
How do you enjoy freshly baked bread?
This post is shared at the blog parties listed here.
This is my husband’s favorite bread and yours looks amazing. I want to make it as soon as our temperatures drop a bit. What amount of potatoes is that in a measuring cup? I plan on using instant (too hot-over 100 here).
It’s about 3/4 cup. You have my sympathy on those temperatures!! I think this is my husband’s new favorite too!
Oh my goodness this is amazing stuff. One slice of this bread and a little bit of butter – all you need for a well rounded diet : )
Yay for homemade bread! And without the bread machine…I was beginning to think I was alone in my old-school practices! Haven’t tried a potato bread…will put this one on my list of to-makes!
LOL, you’re definitely not the only one who doesn’t use a bread machine! I sometimes wish I had one, especially for the simplicity, but the end results are worth the effort when doing it by hand.
The bread looks great! Your photographs really feature the bread well. Thanks for the recipe!
Thanks Lisa! I’m a novice photographer so I appreciate the encouragement!
This is something I definitely must try!
Your bread looks wonderful
I’ve used sweet potato before but never just potato
Sweet potato sounds like a delicious alternative. Thanks for the idea!
Yummy, I love bread, cannot eat too much now. I never buy butter milk, I just make it with vinegar and regular milk, that way I always have it on hand:)
I’ve never considered regular milk and vinegar – thanks for the tip!
Thanks for sharing that tip, Sue. I wanted to make this recipe today, but was out of buttermilk. Now I can, thanks to your tip.
Thank you Tiffany for sharing your delicious recipe. I know my family will love it.
Hi,
I,also had a problem with using up milk before it went bad. I switched to using the powdered buttermilk in the can and it works beautifully!You just mix it with water.Solved the whole problem and can’t tell the difference. I do a LOT of baking so I know.
This look so good! I think I’ll have to pin it now.
I use vinegar and regular milk as a buttermilk substitute too, it works like a charm.
Missy
Thanks Missy! I hope your family enjoys it as much as we do (it’s now replaced our “normal” bread recipe, lol).
This looks like a great recipe. I love potato bread. =D MY hubby is really into bread making right now, so I’m going to pass this on to him . =D I would love for you to link up at Sweet Sharing Monday!
Thanks Kayla!
I love potato bread! Yours looks delicious!
Saw this from Cast Party Wednesday – I love potato bread! Pinning so I can try this later. I have the same issue with buttermilk so I’m always on the lookout for recipes that use it too, lol. Thanks for sharing the recipe.
How yummy….I just pinned this and tweeted my pin!
I can just smell this. Bread is my ultimate pleasure! Please come share on my linky party.
Marcie
I LOVE potato bread and this looks amazing! Thanks!
I’ve been wanting to start making my own bread instead of buying it. It really is so much more economical, and tasty! This looks like a great recipe to start on!
Stopping by from Transformation Thursday!
Oh, it truly is more economical. I plan to detail this fact next week!
And this recipe is great for beginners (myself included).
Hi Tiffany,
This is the best looking bread that I have seen in a while, I can’t wait to try a slice of it. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back!
I currently have a goal to have a loaf of bead made each day, which shouldn’t be too hard since I have a breadmaker (that I got from the thrift store). Thank you for this recipe. We make pancakes or aebleskivers with leftover buttermilk or make Irish soda bread. Thanks for linking up!
I love homemade bread! This looks yummy! Thanks so much for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com
Will look forward to trying this recipe!
I LOVE potato bread! This looks so yummy! Can’t wait to try this recipe. Thanks for sharing at the Pomp Party! Pinning to our Pomp Party board!
I’ve never even heard of potato bread. Looks wonderful. Thanks for sharing this week on BeColorful.
p
Saving this recipe for fall / winter baking
Thanks for sharing it.
JoAnn
Hi Tiffany. Congratulations. You got the most clicks for this delicious recipe and it is being featured, this week. I can understand by looking at the photo, why people would be clicking to find out more.
DELICIOUS!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality! I’m looking forward to seeing you at the party this evening!
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Tiffany,
This is a must try! I love making homemade bread and haven’t yet made one with buttermilk, which I love to bake with, but I am definitely going to try this one. Thanks so much for linking up to Creative Thursday last week. I can’t wait to see what you link up this week. Have a wonderful weekend.
Michelle
Congratulations!
Your recipe is featured on Full Plate Thursday. Hope you have a fabulous week end and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
The header for the recipe says that it makes 3 loaves, but the directions say only 2. Can you confirm the yield on this recipe?
This recipe should make two loaves. Perhaps my loaf pans are smaller, because when I split the dough in half and put it into my pans for the second rise, there wasn’t enough room in my pan for each loaf to double in size. So I re-kneaded the dough together and split it into three to better fit my pans. I hope that clarifies!
Thanks for what looks like a great recipe. Have always loved potato bread, and made it, however, it never was anything special. This sounds very good, and never thought of using buttermilk.
I think buttermilk is the key to this particular recipe – a delicious, warm tang with each bite!
So happy to find a new, fun blog! This recipe looks amazing! I’m going to try it with whole wheat flour and honey and see what happens!! Can’t wait to see what else you have going on here
Thanks for coming by Carole! I’m glad you’re enjoying my blog!
I have a friend who’s been experimenting with homemade bread and wheat flour. She’s found that when she uses whole wheat flour for the entire recipe, her dough doesn’t rise well. But, when she adds just a bit of vital wheat gluten (1 Tbsp per 1 cup flour), she has a successful and beautiful rise. I don’t know what your specific plans are for the recipe, but here’s some advice in case you need it!
This bread recipe was so easy and very delicious. Made two huge, beautiful loaves. I think next time i will try splitting the dough into thirds and making rolls with 1/3 of it. Thank you Tiffany.
How wonderful that you and your family enjoyed the bread! Definitely large loaves, which is why I split them into 3rds as well. You’re very welcome Ann Marie!
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When I buy buttermilk, I use what I need and then freeze the leftover milk in an ice cube tray (measuring as I fill). Then it doesn’t go bad and I can thaw only what I need for the next recipe.
Ooh, I hadn’t thought about that! Great suggestion Pam!
I want to try this recipe, but not only I am not a good cook/baker, I have 2 kids under 2. Is there a way to adapt this to make it in the bread machine? Thank You
Hi June! You could probably follow the instructions given by the machine manufacturer, just use the ingredients listed in the recipe. The order in which ingredients are added to machines is sometimes different, and I don’t know what yours says, but it’s certainly worth a shot. Worst case you’ve got very yummy croutons!
A side note – I’ve got two kids close in age as well and I probably would have considered myself crazy for attempting to make bread when they were younger, but it IS possible. Very little time is spent in the kitchen, maybe 30 minutes total and it’s not all at the same time. If you could somehow entertain the youngin’s for 5-10 minutes during the shaping, you’d be set! ~Tiffany