Potato Bread Lab · Calculator

Design your own potato bread

The sliders start at the typical loaf: the median of 100 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

Flour weight (g)

450 g, about 3 2/3 cups, makes one typical loaf.

Start from a recipe

Load a real recipe's percentages into the sliders. Search by title or site.

Grams per 100 g of flour

Potato
180 g of the flour · 40%
In the middle: 48% of recipes have a higher potato, 45% lower.
Mashed potato, potato flakes or potato flour hold water in the crumb, so the bread stays soft and moist and browns deeply. Some rolls use more potato than flour and little other liquid.
Liquid
220 g · 49%about 1 cup
In the middle: 49% of recipes use more, 50% less.
Milk, water or the potato cooking water; recipes with more mashed potato need less.
Fat
38 g · 8.5%about 2 1/2 tbsp
In the middle: 50% of recipes use more, 50% less.
Butter makes it rich, closer to a dinner roll at the top of the range.
Sugar
14 g · 3.2%about 1 tbsp
In the middle: 50% of recipes use more, 50% less.
Potato breads run slightly sweet.
Egg
32 g · 7%about 1/2 large egg
In the middle: 49% of recipes use more, 51% less.
An egg in many recipes, for a richer, yellower crumb.
Salt
9 g · 2%
In the middle: 35% of recipes use more, 49% less.
About 1.5 to 2%.
Yeast
6 g · 1.4%
In the middle: 40% of recipes use more, 50% less.
Instant or active dry yeast.

Your potato bread

Your potato bread in grams, with approximate volumes
Ingredient	Grams
FlourIncluding the potato	450 gabout 3 2/3 cups
of which potato	180 g
Liquidmilk, buttermilk, yogurt, cream and water	220 gabout 1 cup
Fatbutter, oil and shortening	38 gabout 2 1/2 tbsp
Sugarwhite sugar, brown sugar, honey and syrups	14 gabout 1 tbsp
Eggwhole eggs, yolks and whites	32 gabout 1/2 large egg
Salt	9 g
Yeast	6 g
Total	769 g

769 g in all from 450 g of flour, counting only the groups above.

Closest real recipe: Braided Onion-Potato Loaf (tasteofhome.com).

BakeThe median of 82 recipes is 375°F (190°C), most for 22 to 43 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on potato, liquid, fat, sugar, egg, salt and yeast at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

1
Braided Onion-Potato Loaf · tasteofhome.com
potato 59% · liquid 48% · fat 5.6% · sugar 4.1% · egg 9.8% · salt 1.8% · yeast 1.4%
2
Potato Bread · spendwithpennies.com
potato 36% · liquid 52% · fat 6.1% · sugar 1.3% · egg 0% · salt 1.9% · yeast 1.5%
3
Fluffy Buttermilk Potato Rolls · melskitchencafe.com
potato 24% · liquid 51% · fat 12% · sugar 2.6% · egg 11% · salt 1.6% · yeast 1.5%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 100 recipes for each group separately, so no single recipe is exactly the starting loaf. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.