Joe’s Potato Bread

Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is not a true bread as we are used to it. It is denser, because of the potato, and contains no yeast. It will rise only marginally: don’t expect miracles. But it makes a dense and comforting bread, perfect with soup on a chilly winter’s day.


  • 350 g floury potatoes, washed
  • a bunch of flat-leaf parsley, chopped
  • 90 g butter, melted
  • 2 egg yolks
  • 300 g self-raising flour
  • 50 g raisins
  • 20 g sunflower seeds
  • 2 tbsp milk
  • sea salt
  • 1 egg


    Heat the oven to 200°C/gas 6.

    Pierce the potatoes with a knife several times and bake for 40 minutes until soft inside. Set the potatoes aside until cool enough to handle, then cut them in half and scoop the flesh out into a bowl. Mash it and set aside to cool.

    Add the parsley, butter and egg yolks to the cooled potato, and blend well. Then add the flour, raisins, sunflower seeds, milk and salt, and mix well again until it forms a dough ball.

    Lightly flour a surface and knead the dough for 5 minutes until the mixture is smooth. Cover and leave in a warm place for 35 minutes to prove and rise a little.

    Heat the oven to 180°C/gas 4.

    Knead the bread again for 5 minutes. Butter a loaf tin, shape the bread to fit the tin and leave to rise for 35 minutes in a warm place.

    Beat the egg and brush the top of the bread all over, then bake it for 40 minutes. Serve warm, and eat on the same day as baking.