Potato Bread

I have adapted this from a recipe published in The Bread Book by Audrey Ellison. This differs from most bread recipes that contain potatoes because here the potato is added raw.


  • 8 oz (225 g) raw potato, peeled
  • ¾ pint (400 ml) milk
  • 1 sachet fast-action dried yeast
  • 2 lb (900 g) plain flour
  • 2 teaspoons salt
  • 1 egg, beaten
  • 3 tablespoons buttermilk


Bring the milk to the boil. Grate the potato and add it to the milk. Leave to cool until lukewarm.

Add the dried yeast to the sieved flour and salt and stir in the potato/milk mixture. Add the egg and buttermilk and knead well. Put in a covered bowl in a warm place to rise for 2–2½ hours. Knead again and divide between three well-greased bread tins. Leave to rise again for about 40 minutes and then bake at gas mark 4/350°F/180°C for 45 minutes.

‘… lovers of toast and butter will be much pleased with this kind of bread. The potato is not added here with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom …’

From Receipts in Modern Cookery; with a Medical Commentary by Dr A. Hunter, 1805.