Potato Bread – This is one of the easiest potato sandwich bread you’ll ever make because it’s beginner-friendly, it requires minimal effort, and it comes together in about 2 hours. So soft, so fluffy, so good!
Homemade No-knead Potato Bread Recipe
A simple enriched flour and potato dough that never fails to yield soft, pillowy bread with a lightly sweet taste and fluffy texture. These loaves are ready for sandwiches, buttery toast, and grilled cheese!
A variation to my famous no-knead sandwich bread
Welcome to my journey to making the best no-knead bread with professional results! – The art of baking bread has been what I’ve been doing for over 6 years. However, I started exploring the no-knead bread recipes about four years ago, and 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 my success with the no-knead sandwich bread, I had to give this potato bread a try, with hopes that the outcome would yield a perfect loaf and I’m glad it did!
The no-knead sandwich bread ended up being my base; then, I took the liberty of making a few adjustments. Hence, the birth of this potato bread!
All about the no-knead potato sandwich bread
Bread-making can be intimidating, especially for beginners, but you will walk into the kitchen churning out this bakery-quality bread with this recipe.
This no-knead potato bread recipe is straightforward. It requires no fancy ingredients or complicated steps. It also tastes fresher and more flavorful than grocery store potato rolls.
Although I used potatoes I made from scratch for this recipe, this recipe is also great for leftover mashed potatoes.
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.
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 Ingredient
Potato bread is quite different from other bread types because of the addition of potatoes. This makes the bread fluffier, softer, and richer.
The secret ingredient in potato bread is POTATOES! I love to use russet potatoes because they have a high starch content, which helps with the bread’s structure, rise, and texture.
How to make potato Bread
Start by boiling the potatoes and mash them until they become smooth. I love to mash with the butter while the potatoes are still very hot. It helps to give a creamier texture. If the potatoes are mashed without the butter, the steam will escape, and you might end up with dry and unevenly blended mashed potatoes. Lumpy potatoes are a no-no!
Next, add the eggs, milk, and yeast. Mix well and set aside. It’s important to allow the mashed potatoes to cool to a lukewarm temperature before adding the eggs, milk, and yeast. This will prevent the eggs from cooking and will also prevent 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!
How long does homemade potato bread last?
Potato bread will last up to 3 days at room temperature when properly stored.
How to store potato bread
Wrap the cooled bread thoroughly in plastic. Be sure there is no moisture before wrapping the bread and leave in a cool, dry place.
For more extended storage, you can freeze for up to two months. It will still be okay to eat even after two months but the flavor will not be well pronounced again.
- 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.
- 1¾ cups milk warmed
- 1 tbsp instant yeast
- 4 tbsp granulated sugar
- 2 eggs large
- 1 tsp salt
- ¾ cup mashed potatoes
- 3 tbsp butter room temperature
- 4¾ cups bread flour all purpose flour will work
- 1– 2 tsp olive oil
- 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. Mix until a wet shaggy dough is formed.
- Cover the bowl and leave to rest for five minutes. After five minutes, open the bowl and mix again for a few seconds.
- Cover and leave to rest for 45 minutes to one hour
- Grease the dough with olive oil. Place it inside a large bowl, cover with a plastic wrap or a tight-fitting lid and leave to proof for one hour or until almost tripled in size.
- Punch down the dough to remove all the trapped air, then transfer it to a highly floured work surface.
- Divide the dough into two equal parts, and shape them into loaves. You will need
- Place the dough into two greased 9×5 loaf pans – it’s very soft, so please handle with care.
- 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.