“Loaded Baked Potato Bread (No Yeast!)”

Apr 8th “Loaded Baked Potato Bread (No Yeast!)”

Hi Bold Bakers!

Potato bread is a great way to use up any leftover mashed potatoes from last night’s dinner! The potatoes make the bread stick-to-your-ribs hearty and give it such a wonderful texture.

And if you love potato bread, then you are going to have your mind blown by this homemade loaded baked potato bread recipe! Not only do you have delicious mashed potatoes, but you add all the fixings for a good baked potato: crispy bacon, scallion, tangy cheddar, and sour cream!

This recipe, created by the lovely Lauren Katz, winner of the first season of The Great American Baking Show, has an incredible flavor profile! I was lucky enough to meet Lauren in Kansas at the Kansas Bread Festival in 2019. Give her a follow on her Instagram! I love seeing what she can whip up.

Gemma’s Pro Chef Tips For Making Loaded Baked Potato Bread

The bread might fall a little once you take it out of the oven. Don’t worry! That’s normal.
Use nice smokey bacon for even more flavor.
Use full-fat sour cream and whole milk for this recipe. Fat is flavor, people!
Use sharp cheddar to add a little bite and saltiness to your bread.
If you don’t have a springform pan, you can also bake this dough in two 9-inch loaf pans.
This bread freezes beautifully! Slice it before you freeze it so you can grab whatever amount you like whenever you want. Wrap it well, and it will keep for up to 3 months.

Prep Time 30 mins

Cook Time 1 hr 10 mins

Imagine a gorgeous flavorful baked potato transformed into bread — and without yeast! — and you get my Loaded Baked Potato Bread recipe!

Author: Gemma Stafford

Servings: 10 people

Ingredients

3 cups (15 oz/426g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups (16 fl oz/450ml) whole milk
1 cup (6 oz/170g) sharp cheddar (grated)
½ cup (4 oz/115g) sour cream
¾ cup (6 oz/170g) mashed potato, (homemade or store-bought)
6 slices (4 oz/115g) bacon (cooked and crumbled)
4 scallions sliced thin
1 large egg
1 tablespoon (½ oz/14g) butter (melted)

Instructions

Preheat your oven to 350°F (180°C) then butter a 9-inch springform pan.
In a medium bowl, combine the flour, baking powder, and salt, then set aside.
In another large bowl, combine the milk, cheddar, sour cream, mashed potato, bacon, scallions, and egg.
Add the dry ingredients into the wet mixture then fold all of the ingredients together until JUST combined. Lastly, fold in the melted butter.
Transfer the batter to the prepared pan and bake for roughly 60-70 minutes or until firm to the touch in the middle.
Allow the bread to cool in the pan for 10 minutes then remove from the pan and transfer to a wire rack to cool completely. Note, the bread might fall a little once out of the oven but that is normal.
Once cooled slice and enjoy! Cover and store in an air-tight container at room temperature for up to 3 days. This bread also keeps very well in the freezer for up to 3 weeks.