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Idaho's Pride Potato Bread

By Elizabeth Beechler

  • Yield: 16 slices 
  • Oven: 350⁰ F 
  • Bake: 30 minutes 


  • 1 c chopped potatoes 
  • 3/4 c milk 
  • 1/2 c onions (chopped) 
  • 1 clove garlic 
  • 1 1/2 tsp sugar 
  • 1 tsp salt 
  • 1 1/2 tbsp butter 
  • 1 package active dry yeast 
  • 3 c all purpose flour


Boil potatoes, onions and garlic until tender; blend in food processor until pureed. Simmer milk and butter until boiled, pull off heat and set aside. Mix sugar and salt together. Prepare yeast according to package. Stir potato mixture, butter mixture, yeast and sugar mixture together. Add flour 1/2 cup at a time until dough is no longer sticky. Knead for seven minutes on floured surface until elastic when pulled. Set in bowl, cover and let rise until doubled in size. Once doubled punch down and braid into ‘V’ shape. Let rise again for 45 minutes. Preheat oven, bake for 30 minutes or until golden brown. Cool on wire rack. Slice and enjoy.

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Advancement Services

Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072