Baked Potato Bread Recipe

Name: Baked Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Bread (strong) flour; 2 grams Dry yeast; 9 grams Dark brown sugar or regular sugar; 4 grams Skim milk; 8 grams Purple sweet potato powder; 3 grams Salt; 110 ml Lukewarm water; 5 grams Butter; 40 grams x 3 Leftover kinton (chestnut and sweet potato); 1 to coat the bread before baking Beaten egg

Servings: persons

1
My homemade chestnut kinton is made without mizuame (starch syrup), and is sufficiently sweet from sweet potatoes and candied chestnut.
2
It's a reduced-sugar version.
3
Add the ingredients from the bread flour to the salt to a bowl and let sit (keep the salt and the yeast seperate).
4
Add in the lukewarm water, pouring it on top of the yeast, and knead.
5
During the process, add in the butter as well and knead it in.
6
Cover with a wet cloth and a plastic bag, and proof.
7
Let the dough rise to approximately 2 times its original size.
8
Punch down the dough to release the gas, round off, and divide into 3 equal portions.
9
Cover with a wet cloth, and let rest for 10 minutes.
10
Punch down the dough again.
11
Wrap in the kinton, and shape it into a potato.
12
Place the seam side down, cover with a wet cloth, place into a plastic bag, and proof.
13
It's good to go once the dough doubles in size.
14
This time, I tried poking in holes with a toothpick (so that it kind of looks like a potato).
15
Coat with an egg wash if you like, and bake at 180C for 13 minutes, then it is done.
16
The left is glazed but the right is not.
17
The listed quantities yield 3 'potatoes' this size.
18
Maybe they'll look real if you put then in a bag?
19
I also tried with this apple sweet potato cream.
20
Fill each bread with 60 - 70 g of filling.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 grams Bread (strong) flour, 2 grams Dry yeast, 9 grams Dark brown sugar or regular sugar, 4 grams Skim milk, and more.

Yes, Baked Potato Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Potato Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions