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

Parmesan Potato Bread Recipe from bakedbyrachel.com

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 bakedbyrachel.com

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 bakedbyrachel.com

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Parmesan Potato Bread

Prep Time: 1 hour 35 minutes
Cook Time: 30 minutes
Total Time: 2 hours 5 minutes
Yield: 8
A tender and flavorful loaf of potato bread with Parmesan cheese throughout.


  • 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
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Bread
Cuisine: American

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Garlic knots
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