Parmesan Potato Bread

A tender and flavorful loaf of potato bread with Parmesan cheese throughout.

Parmesan Potato Bread Recipe from

I’ll be honest. All I want to do right now is complain about the weather and how I’m totally over winter. I’m totally calling wolf on this storm too. They’ve been saying it’s a major storm from the beginning … a bad one with heavy wet snow and wind and blah blah blah. The predictions have gone up and down. I’m just over the inaccuracy that has been this winter. But we’ve been through this already. Spring is pretty and warm and pleasant and winter is not.

Also, I’m not sure whose bright idea it was to create “blizzard bag days” but that’s apparently the new thing for schools. Maybe not all schools. And I know it’s new this year, at least for us. We only had a test run of what to expect. I’m kind of scared for what assignments my 1st grader will have because today is our first one. Which again brings me back to this storm… I’ll believe it when I see it…

Parmesan Potato Bread Recipe from

I may seriously need to make another loaf of this delicious bread to get me through both the blizzard bag day assignments (I’m not a first grade teacher) and more snow. When I first made it, it was seriously devoured. I’m a carboholic and proud of it. Bread is delicious and this one especially so.

It’s similar to these truly fluffy and tender Amish potato rolls, perfect for dinner, but this is in sliceable loaf form with a nice crust and Parmesan coating. Mmm mmm. Seriously, does it get any better? Yep… you definitely need this loaf in your life asap! And slather a slice with butter while you’re at it, because that’s what you do with bread. Bread… and butter.

Parmesan Potato Bread Recipe from

Parmesan Potato Bread

A tender and flavorful loaf of potato bread with Parmesan cheese throughout.
Prep Time1 hour 35 minutes
Cook Time30 minutes
Total Time2 hours 5 minutes
Course: Bread
Cuisine: American
Servings: 8


  • 3/4 C milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp and 1 Tbsp granulated sugar divided
  • 1 C mashed potatoes
  • 1 1/2 tsp salt
  • 2 large eggs
  • 3 - 3 1/2 C all purpose flour
  • 1/2 C plus 1 1/2 Tbsp Parmesan divided


  • Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow yeast to proof.
  • To the bowl of a stand mixer add mashed potatoes, 3 cups flour, remaining 1 Tbsp sugar, salt, eggs and 1/2 cup Parmesan cheese. With mixer running on low, slowly add yeast mixture. Mix until dough comes together into a ball and pulls away from the sides of the bowl. If dough is still excessively sticky, add 1 Tbsp of flour at a time until dough is no longer sticky. Transfer dough to a lightly oiled bowl. Cover and allow to double in size, roughly 1 hour.
  • Preheat oven to 350°F. Lightly grease an 8-inch loaf pan.
  • On a lightly floured surface, roll out dough into a 14x7-inch rectangle. Starting at one of the short edges, roll up dough tightly, pinches the edges to seal along the way. Place rolled dough in prepared loaf pan. Sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Allow to rise for an additional 30 minutes, loosely covered in a warm location.
  • Bake for 30 minutes or until golden and center reaches nearly 180°F.
  • Allow loaf to cool prior to slicing. Store bread in an airtight container.


Recipe yields 1: 8-inch loaf.
An original recipe from Baked by Rachel

More bread recipes to try:
Garlic and herb pull apart bread
English muffin bread
Pumpkin cinnamon swirl bread
Thick focaccia bread with garlic and cheese dipping oil
Cinnamon swirl bread
Apple cinnamon pull apart bread
Marbled chocolate banana bread
Garlic knots
Cheddar and bacon puff pastry sticks

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18 Responses to “Parmesan Potato Bread”

  1. #
    Ali @ Inspiralized — February 13, 2014 at 9:47 am

    This looks absolutely unbelievable and now that I have a stand mixer, I’m dying for a reason to use it! Thanks for the motivation!

    • #
      Rachel — February 13, 2014 at 10:04 am

      Thanks Ali! You should totally get busy with that stand mixer :)

  2. #
    Marie @ Little Kitchie — February 13, 2014 at 10:45 am

    What GORGEOUS bread!!

  3. #
    Sarah — February 13, 2014 at 11:40 am

    So you bake it right after shaping? No second rise after it’s in the pan? It looks delicious!

    • #
      Rachel — February 13, 2014 at 11:55 am

      Sorry about that, forgot to mention a second rise in the instructions! A second rise probably isn’t necessary but you can allow it to rise for an additional 30 minutes or until nearly doubled. It will continue to expand in the oven so you shouldn’t let it rise too much before putting it in the oven.

  4. #
    Georgia @ The Comfort of Cooking — February 13, 2014 at 4:58 pm

    Love this gorgeous soft ‘n fluffy loaf, Rachel! It’s just begging to be slathered with butter or jam… or turned into French toast!

    • #
      Rachel — February 14, 2014 at 8:38 am

      Thanks Georgia!

  5. #
    Jennie @themessybakerblog — February 14, 2014 at 8:14 am

    The “big” winter storm came and went. It produced a lot of snow, but it wasn’t the beast they claimed it to be. I’ll take two slices slathered with extra butter. Pinned.

  6. #
    steph@stephsbitebybite — February 14, 2014 at 8:55 am

    I wanna stick this in my toaster and get out some spreads!

    • #
      Rachel — February 14, 2014 at 10:11 am

      haha! Thanks Steph :)

  7. #
    Chris at Hye Thyme Cafe — February 14, 2014 at 1:06 pm

    I can taste/smell this one in my mind already, and it looks like it has a beautiful texture. I’m definitely pinning this one for future reference. :)

    • #
      Rachel — February 15, 2014 at 12:25 pm

      Thanks Chris! Enjoy :)

  8. #
    Wendy | Around My Family Table — February 17, 2014 at 7:14 pm

    This sounds amazing!

  9. #
    Trevor aka The Burger Nerd — February 20, 2014 at 11:26 am

    I love Potato Bread and it looks like you nailed it. I like the idea of incorporating Parm cheese, never tried that before with Potato Bread. Btw, that first pic is driving me mad…I’m fantasizing about smothering it in butter! Thanks for sharing the recipe.

    • #
      Rachel — February 20, 2014 at 3:05 pm

      Thanks so much Trevor. Potato bread and rolls really can’t be beat!

  10. #
    Lori in Maine — September 21, 2014 at 1:01 am

    Rachel…don’t mean to ask a silly question but what kind of parmesan did you use? Fresh wedge you grated or the shaky can kind that is drier and fine? Bread looks great, looking forward to a weekend so I will have time to make it!

    • #
      Rachel — September 21, 2014 at 8:04 am

      For this recipe I used the powdered shaker variety, simply because it’s more convenient and cost friendly. :) Enjoy!

  11. #
    Lori in Maine — September 21, 2014 at 9:49 am

    Thanks Rachel..can hardly wait to slop some butter on this beautiful bread!!

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