Stove Top Potato Bread
Fluffy, golden, and irresistibly tender, Stove Top Potato Bread is a delightful twist on traditional bread-making that doesn't require an oven. This recipe combines creamy mashed potatoes with all-purpose flour to create soft, flavorful bread with a subtle hint of natural sweetness. Cooked directly on a stovetop skillet, these bread discs develop a beautiful golden crust while staying pillowy inside, thanks to a perfectly balanced dough that uses warm water and instant yeast for an easy rise. Ready in just 40 minutes, including cooking time, this quick and versatile bread is perfect for breakfast, snacks, or dinner sides. Serve it warm with butter, jam, or your favorite spread, and enjoy its fresh, homemade simplicity. Perfect for small kitchens and those craving fresh bread with minimal fuss, this recipe will become a go-to favorite for bakers of all levels.
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Recipe Information
Ingredients
- 2 cups Potatoes (peeled and cubed)
- 3 cups All-purpose flour
- 0.25 cup Warm water
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Cooking oil (for greasing)
Instructions
Place the peeled and cubed potatoes into a pot and cover them with water. Bring to a boil and cook until the potatoes are fork-tender, about 10–12 minutes.
Drain the potatoes and mash them until smooth. Let them cool to room temperature before moving to the next step.
In a large mixing bowl, combine the instant yeast, warm water, and sugar. Stir and let the mixture rest for 5 minutes until foamy.
Add the mashed potatoes, salt, melted butter, and 2 cups of the flour to the yeast mixture. Stir until a sticky dough begins to form.
Gradually add the remaining 1 cup of flour, a little at a time, and knead the dough for about 5–7 minutes until smooth and elastic. The dough should be soft but not sticky.
Grease a large bowl with the cooking oil, place the dough inside, and cover with a clean kitchen towel. Let it rise for 1 hour or until doubled in size.
Once the dough has risen, punch it down to release the air and divide it into 6 equally sized portions. Shape each portion into a ball and flatten slightly into a disc, about 1/2–3/4 inch thick.
Heat a large non-stick skillet or griddle over low-medium heat. Lightly grease the surface with a small amount of butter or oil.
Place as many dough discs as will fit comfortably in the pan, leaving space for them to expand. Cover the pan with a lid to trap steam, and cook for 4–5 minutes on one side, or until golden brown.
Flip the discs and cook the other side for another 4–5 minutes, ensuring the bread is fully cooked through and develops a golden crust.
Remove the bread from the skillet and let it cool slightly on a wire rack. Repeat with the remaining dough discs.
Serve warm with butter, jam, or any spread of your choice. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 17.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
