Potato-Oatmeal Bread Recipe

Name: Potato-Oatmeal Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large potato, peeled and diced; 2 c. water; 2 pkg. dry yeast; 1 tsp. sugar; 1 1/2 c. potato water; 1 1/2 c. buttermilk, at room temperature; 1/3 c. oil; 1/3 c. molasses; 2 Tbsp. sugar; 2 tsp. salt; 1 1/2 c. oatmeal; 4 to 6 c. bread flour

Servings: persons

1 large potato, peeled and diced
2 c. water
2 pkg. dry yeast
1 tsp. sugar
1 1/2 c. potato water
1 1/2 c. buttermilk, at room temperature
1/3 c. oil
1/3 c. molasses
2 Tbsp. sugar
2 tsp. salt
1 1/2 c. oatmeal
4 to 6 c. bread flour

1
Boil potato in water; drain and place cooked potato in large mixing bowl.
2
Cool potato water to 105u00b0; ice may be used to achieve this temperature.
3
Add yeast and sugar to 1 1/2 cups potato water and set aside to activate (takes about 10 minutes). Add buttermilk to potato and blend.
4
Add oil, molasses, sugar and salt to potato mixture and blend.
5
Add activated yeast mixture and blend.
6
Add oatmeal and blend.
7
Add flour until dough forms a soft, but not sticky, ball that can be kneaded.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large potato, peeled and diced, 2 c. water, 2 pkg. dry yeast, 1 tsp. sugar, and more.

Yes, Potato-Oatmeal 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.

Potato-Oatmeal Bread

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