Irish Potato Bread

Adding potato to a bread dough is an old baker’s secret for a reason. The mashed potatoes and starchy potato water in this loaf hold onto moisture, giving it a soft, tender, slightly springy crumb that stays fresh far longer than a plain white loaf.

Better still, the bread machine does all the work. You just combine everything, press start, and walk away while it kneads, rises, and bakes into a tall, golden, sandwich-friendly loaf.

It’s a gentle, everyday bread, mild and comforting, with the faint earthiness that potato brings.

It toasts beautifully, makes excellent sandwiches, and is sturdy enough to stand up to butter and jam or a hearty bowl of soup. If you’ve got leftover mashed potatoes from dinner, this is a fine way to put them to use.

Kitchen Tips

• Use plain mashed potato with no added butter, cream, or seasoning, so it doesn’t throw off the dough.
• Save the water from boiling potatoes. That starchy potato water adds flavor and tenderness.
• Add the ingredients in the order your bread machine recommends, usually liquids first and yeast last.
• This loaf stays soft for days. Store it well-wrapped at room temperature.

Variations

• Stir in chopped chives, rosemary, or grated cheese for a savory loaf.
• Use whole-wheat flour for part of the white for a heartier crumb.
• Bake it in a conventional oven using the dough cycle if you prefer a free-form loaf.