By Potato Bread – I will show you how to make one of the easiest potato sandwich breads you’ll ever make. It’s beginner-friendly, requires minimal effort, and comes together in about 2 hours. So soft, so fluffy, so good!
Potato Bread (Easy No-Knead Sandwich Bread)
Bread making can feel intimidating, especially if you are a beginner, but this recipe makes it easy to walk into your kitchen and churn out bakery-quality loaves.
This is one of the easiest potato sandwich breads you will ever make. It’s beginner-friendly, requires minimal effort, and comes together in about two hours. It bakes up soft, fluffy, and golden every single time!
No complicated steps, and you don’t need a stand mixer. Plus, it tastes significantly fresher and more flavorful than any potato bread you can buy at the grocery store.
These loaves are exactly what you want for thick sandwiches, buttery morning toast, and the ultimate grilled cheese.
A variation of my famous no-knead sandwich bread
Welcome to my journey to making the best no-knead bread with professional results!
I’ve been baking bread for over 10 years. However, I started exploring the no-knead bread recipes about 8 years ago. Since then, I have successfully created no-knead sandwich bread, no-knead bread rolls, no-knead French bread, no-knead garlic rolls, and now no-knead potato sandwich bread!
After so much success with the original no-knead sandwich bread, I knew I had to use it as a base to create a potato version. I made a few key adjustments, crossed my fingers for a perfect loaf, and the results completely blew me away.
Can I make one loaf?
This recipe yields two loaves, but you can divide the recipe in two if you want one loaf. Although I recommend making the two loaves because it disappears quickly.
Also, I always like to have a frozen loaf in my freezer for lazy days when I don’t feel like making breakfast from scratch.
That said, this bread is very indulgent, and if care is not taken, you will end up demolishing a whole loaf when it comes out of the oven, like we sometimes do, because who can resist fresh warm bread with butter!
The Secret to Fluffy Potato Bread
What sets this bread apart is exactly what the name suggests: the potatoes! Adding mashed potatoes to the dough makes the bread fluffier, softer, and richer than a standard loaf.
I love to use russet potatoes for this because they have a high starch content. That extra starch plays a huge role in supporting the bread’s structure, giving it a beautiful rise, and creating that signature tender crumb.
Although I used potatoes I made from scratch for this recipe, it’s also great with leftover mashed potatoes.
Ingredients You Will Need
- Mashed potatoes: The star of the recipe. I make mine fresh for this, but leftover mashed potatoes work beautifully too.
- Butter: Mashed directly into the hot potatoes to create a rich, creamy base.
- Milk: Warmed slightly to help activate the yeast and enrich the dough.
- Instant yeast: The rising agent. Active dry yeast will also work perfectly here.
- Bread flour: Gives the bread a strong, chewy structure. All-purpose flour is a great substitute if that is what you have on hand.
- Salt: Essential for flavor development.
- Granulated sugar: Adds a touch of sweetness and feeds the yeast.
- Eggs: Provide moisture, color, and richness to the dough.
- Olive oil: Used to lightly coat the dough during its resting phase to prevent a crust from forming.
How to make potato Bread
- Start by boiling your potatoes until tender, then mash them until completely smooth. Lumpy potatoes are a no-no!
- I love to mash the room-temperature butter into the potatoes while they are still steaming hot. This gives you a creamier texture. If you let the potatoes cool before mashing and don’t add butter, you might end up with dry, unevenly blended mashed potatoes. Lumpy potatoes are a no-no!
- Next, add the eggs, milk, and yeast. Mix well and set aside. Allow the mashed potatoes to cool to a lukewarm temperature before adding the eggs, milk, and yeast. This prevents the eggs from cooking and the yeast from dying.
- Now add the dry ingredients (flour, salt, and sugar). The resulting dough should be tacky and quite sticky.
- Rise, shape, rise: Leave the dough to rise in a warm place until it’s doubled in bulk. Then, divide into two, shape, and place in the baking pan.
- The second rise: Leave to rise again a second time until it almost crowns over the pans.
- Bake the loaves until baked through and golden. Slice and enjoy!
Storage and Freezing Instructions
- How long does it last? This potato bread will stay fresh and soft for up to 3 days at room temperature when stored properly.
- How to store: Allow the bread to cool completely. Make sure there is absolutely no leftover warmth or moisture, then wrap it tightly in plastic wrap and keep it in a cool, dry place.
- How to freeze: For longer storage, wrap the cooled loaves securely and freeze for up to two months. It is safe to eat beyond that, but the texture and flavor are best when enjoyed within that two-month window.
Frequently Asked Questions
- Can I use leftover mashed potatoes? Yes. This is actually one of the best uses for leftover mashed potatoes. Just make sure they are smooth and lump-free before incorporating them into the dough. If your leftover mashed potatoes already have butter and seasoning, reduce the additional butter in the recipe slightly and taste before adding salt.
- Can I use all-purpose flour instead of bread flour? Yes. All-purpose flour produces a great loaf that is softer and slightly less structured than the bread flour version. Both are delicious; bread flour just gives you a slightly better rise and a chewier crumb.
- Can I make one loaf instead of two? Yes, simply halve all the ingredients. That said, I always encourage making the full batch because the second loaf freezes so well, and having homemade bread in the freezer ready to go is genuinely one of life’s small luxuries.
- Why is my dough not rising? The most common culprit is yeast killed by liquid that was too hot. The milk and mashed potatoes both need to be warm but not hot — aim for lukewarm, around 100°F to 110°F, before the yeast goes in. A cold environment can also slow the rise significantly. Find the warmest spot in your kitchen and be patient.
- Can I knead this dough if I want to? You can, but you do not need to. The no-knead method works by giving the dough time to develop gluten through resting rather than physical manipulation. The result is a tender, open crumb that kneading can actually make denser if overdone.
- How do I know when the bread is fully baked? The top should be deep golden brown, and a skewer or toothpick inserted into the very center of the loaf should come out clean with no wet dough clinging to it. You can also tap the bottom of the loaf — a hollow sound means it is done.
- Can I add toppings to the bread? Yes! Sesame seeds, poppy seeds, or a light sprinkle of flaky sea salt pressed onto the top of the loaf just before baking all look and taste wonderful. A light egg wash brushed over the tops before baking will also give you a deeper, shinier golden crust.
Notes:
- I used freshly made mashed potatoes in this recipe; however, you can use leftover mashed potatoes, and it will work out just fine.
- Any type of yeast you choose will work for this. Instant or actve.
NO-KNEAD POTATO BREAD (SANDWICH BREAD)
Ingredients
- ¾ cup mashed potatoes
- 3 tbsp butter at room temperature
- 1¾ cups milk, warmed
- 1 tbsp instant yeast
- 4¾ cups bread flour, all-purpose flour will also work
- 1 tsp salt
- 4 tbsp granulated sugar
- 2 eggs large
- 2 tsp olive oil
Instructions
- Mash the butter and potatoes together until smooth. Then stir in the eggs and milk until well combined.
- Add the yeast inside the mixture and mix well to dissolve.
- Add the flour, salt, and sugar. Combine until you have a wet shaggy dough.
- Cover the bowl and leave it to rest for 10 minutes to allow the flour to absorb the liquid. Then open the bowl and mix again for a few seconds.
- Drizzle some olive oil over the dough and use your hand to rub it all over the surface to prevent the dough from forming a crust).
- Cover with plastic wrap or a tight-fitting lid, then leave to rest in a warm place for 45 minutes to 1 hour until almost tripled in size.
- Punch down the dough to remove all the trapped air. Transfer to a highly floured work surface. Divide into two equal parts and shape into loaves.
- Place the dough into two greased 9×5 loaf pans (handle with care as the dough is soft).
- Cover the pans with a damp kitchen towel and leave them to rise in a warm place for 20 to 30 minutes or until about doubled in size.
- Sprinkle some flour over the dough (optional) and bake in a 375F preheated oven for 25 to 30 minutes or until the top is golden brown and a skewer inserted into the middle of the bread comes out clean.
Notes
- I used freshly made mashed potatoes in this recipe; however you can use leftover mashed potatoes, it will work out just fine.
- Any type of yeast you choose will work for this. Instant or actve.
Nutrition
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I consider myself a good cook but breads…not so much. Well I just tried this recipe & am thrilled with the results. Followed your directions & came out with 2 loaves of beautiful bread. It tasted great with a nice texture. Took me back to my childhood when my grandmother would make potato bread. This is a keeper & go to from now on. Thanks for sharing.
Oh this makes me so happy to read Linda🥹,Bread can humble even the most confident cooks, so I’m extra happy that this one worked so well for you. Two gorgeous loaves and that perfect texture? You absolutely nailed it 🙌🏽 And the fact that it brought back memories of your grandmother’s potato bread, that’s everything.
Thank you for trusting the recipe and for sharing this with me. I’m honored it’s now a keeper in your kitchen 🤍
@Adeola@cheflolaskitchen, From Linda Underwood again: Just to support my original comment, I have made this bread a number of times since. No accident…it has turned out so nice each time. Thank you!
Thank you for coming back to share Linda! So glad you’re enjoying it. 😊
Wow! I love it❣️ THANK YOU ❣️
Yay 💃 I’m so glad you loved it Dianna❤️
This bread was easy and fast to make. It turned out delicious with no problems. Thank you!
So glad to hear that Vicki😊 I’m happy it turned out great for you. Thanks for trying the recipe and sharing your feedback❤️
I’ve been making no knead bread in Dutch oven but this was my first time making sandwich bread. It was actually quite easy to put together and it baked wonderfully. I have 1 regular size loaf pan and 2 small loaf pans. I used 1/2 of the dough in the loaf pan and then split the other half to make the 2 smaller loaves. All turned out great. I live in Belize and it’s humid, I normally have to add a lot more flour after the first rise, but with this recipe I didn’t have to add much. When they came out of the oven the tops were very hard but after it cooled, it became soft which was great. Sliced beautifully. Will make it again soon!
Thanks for this feedback, Jodie.
I love the bread it was great and easy. Can I substitute honey for white sugar?
Yes you can.
Looks good.
In the video you say to cut and then rinse the starch off of the potato. This is not mentioned in your written recipe. You should include it as I never watch videos but did so to see how wet the dough was. I missed out on this step because I watched the video after putting the dough together. It looks like a beautiful end product though!
Thanks for the feedback, Joyce.
Can you make your soft potato bread in a bread maker?
I want to make it for my husband who has no gluten issues.
Thanks
Sorry Sharon, I haven’t tested it in a bread maker.
Lola, I am gluten intolerant and was wondering if I can make your potato bread with gluten free flour – exchange 1 to 1 with flour? it is hard to find a good soft gluten free bread. your help will be greatly appreciated. thanks
Hi Sharon, I’m not too sure if this recipe will work with gluten free flour however, I will be testing it soon. Please be on the lookout because I will post it as a new recipe once I perfect the recipe.
this looks so yummy & easy.
I want to make dinner rolls; do you suggest any changes in process? will this make 2 9″x13″ pans-full, or is the dough firm enough to use a sheet pan?
thanks for posting.
Thanks. You can check my dinner roll recipe here.
Has anyone used a Pullman pan for this? It’s 13×4 inches. I don’t know if I should halve it and try that or wing it buy looks.
I thought i left a comment last night saying i was baking your bread and came back to respond how it went. Which of course know surprise to you, of course it is fabulous. Do you have a cookbook ?
Yes, Louise, you left a comment, but it was in the ‘about section.’ Thanks for the awesome feedback! I’m still working on the cookbook. 🙂
Quick question: are you using salted or unsalted butter?
unsalted
Can oat flour or another gluten free flour can be used in this recipe?
Dee Jay, this recipe has not been tested with gluten-free flour.
This was my 1st time making No Knead Potato Bread and it exceeded my expectations. I’ve been making No Knead breads for a few years now so I thought I’d try this variety. I cannot believe how fast this went and it looks like bread my husband’s grandmother lovingly made for him growing up. Thank you for sharing this wonderful recipe.
Thank you for such a lovely comment. I am happy it tastes so good, and you can relate it to a memorable experience. I hope you try some more recipes; you will surely enjoy them.😂😂
This bread just cooled enough to slice and it gets 4 thumbs up – 2 from me and two from my husband! Love the flavor and the texture! Thanks for sharing the recipe!
That lovely, Ann. I am happy your husband loves it too.💕
Oh yes. I made this. I loved it so that I ate one loaf the first day! Wonderful texture, easy to make (I have arthritis, tendonitis so I loved the no-knead feature). This bread is firm, but soft, it’s solid and easy to slice. I would imagine, if you could wait, it would make good sandwiches, but I love my bread fresh from the oven with melted butter on it! This is my new favorite recipe. I just bought some more potatoes so I can make more bread… wondering, if I run out of fresh potatoes if I can make with instant… will have to experiment. Anyway, thanks so much for sharing this super yummy recipe. I will save this recipe forever. I have shared it with family so they, too can enjoy! 10 fat stars for sure! This one is a true keeper. So easy to make and very tasty!!!!!
Thanks for the great feedback. I am glad you like it. 🙂
@Chef Lola’s Kitchen, I have try bread recipe but never came out. It’s Christmas eve and it’s tradition to bake bread on Christmas eve night. I try the no knead bread recipe. It made my Christmas . The bread came out awesome
. Thank you .please send me recipes to my inbox. I will love to try more of your recipes.
Delicious with a great texture. Recommended if you’re hesitating!
Just out of curiosity, can leftover instant mashed potatoes be used?
Yes, you can use it.
Between steps 5 & 6 do I punch the dough down?
Will sweet potato work in this recipe?
Yes, it will work and the texture will be alright but I’m not sure of the flavor profile. Maybe a bit of warm spices like cinnamon or nutmeg might help to balance it out. I’m guessing 🙂
can this dough be made into rolls
Yes, it can but you might need a shorter baking time so please watch it carefully while you bake.
Can I leave it to rise overnight?
Not recommended.