Parmesan Potato Bread

Making yeast based breads is a fun challenge as the bread needs time to rise and plenty of kneading.  For me the process of making bread is relaxing and the end result really satisfying! This bread is a potato bread with the added flavor of Parmesan cheese in the dough.  The recipe is easy to follow and baking the loaf in the oven produced amazing aromas.  The bread is just a tiny bit flaky on the outside and fluffy on the inside.  I was looking for a good dipping bread to go with an Italian soup and this was a great recipe for that meal.  Dipping the bread in the broth enhanced its flavor even more.  I chose to make one extra large loaf which results in long and thin pieces of bread.  The size of the slices were perfect for dipping but if you wanted to make more of a sandwich bread cut the dough into two smaller loaves. I can’t wait to make this bread again!

Parmesan Potato Bread
(Makes 1 large loaf or 2 smaller loaves)
Printable Version


  • 2 medium sized russet potatoes (about 8 oz.)
  • 2 tbsp unsalted butter, room temperature
  • 1 cup milk, room temperature
  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/2 cup water
  • 4 1/2 cups bread flour or all purpose flour
  • Olive oil
  • 1 cup Parmesan cheese, grated
  • 1 egg, lightly beaten + 2 tbsp water


  1. Peel potatoes and cut into smaller pieces.
  2. Boil the potato in a small saucepan until tender.
  3. Mash the potato in a large mixing bowl.
  4. Stir in the butter and milk, mixing until well combined.
  5. Add the dry yeast and sugar and let stand for 10 minutes.
  6. Add the salt, water and 3 cups of flour. Mix until smooth, adding more water if necessary.
  7. Stir in the Parmesan cheese and gradually add in the rest of the flour by ¼ cup increments.
  8. Turn the dough onto a floured surface and knead for 5-7 minutes, until dough is smooth and elastic. Add more water if necessary.
  9. Drizzle some olive oil in the empty bowl and place the dough back into it. Cover with plastic wrap and let rise for 60 minutes, or until doubled in size.
  10. Place the dough on a floured surface and deflate. (If two loaves are desired, divide the dough in half and shape into loaves at this point.)
  11. Place the loaf(ves) on lightly oiled parchment paper,
  12. Cover with a dish towel and let rise for 45 minutes.
  13. Preheat the oven to 375ºF.
  14. Stir together the egg and water and brush the wash over the loaf(ves.)
  15. Bake for 30-40 minutes, until bread is a dark golden brown (internal temperature should read 195-200F).
  16. Transfer to a rack to cool.

7 Thoughts on “Parmesan Potato Bread

  1. Mmmm, this looks fantastic! Super delicious – I love potato bread!

  2. Looks very yummy!… and softy *_*
    I will definitely make it!!
    I have a food blog (it’s in italian but I have a translation bar at the bottom page, if you like to take a look :))

  3. meeps on April 10, 2012 at 2:35 pm said:

    Sooo soft and good

  4. Ooh this looks wonderful. So light and fluffy. Beautiful golden brown color, too!

  5. Ashley on April 28, 2012 at 9:04 pm said:

    This bread is SO soft, it was incredible. I’m used to really dense potato bread, so this was a wonderful surprise. Everything about it is delicious! Thank you

  6. Looks so yummy! Your photos are beautiful. Will be pinning this one to make this weekend!
    Warm Regards

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