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NO-KNEAD POTATO BREAD (SANDWICH BREAD)

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!

No-knead potato sandwich bread. Ready in about 2 hours! Easy and delicious.

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.

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.

NO-KNEAD POTATO BREAD (SANDWICH BREAD)

This is one of the easiest potato sandwich bread you’ll ever make because it’s beginner-friendly, requires minimal effort, and comes together in about 2 hours. So soft, so fluffy, so good!
4.87 from 15 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: bread, Bread Recipe, potato bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 2 loaves
Calories: 1599kcal

Ingredients

  • ¾ cup mashed potatoes
  • 3 tbsp butter at room temperature
  • cups milk warmed
  • 1 tbsp instant yeast
  • cups bread flour all-purpose flour will also work
  • 1 tsp salt
  • 4 tbsp granulated sugar
  • 2 eggs large size
  • 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 to rest for 10 minutes (to enable 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 dough (this will prevent the dough from forming a crust).
  • Cover with plastic wrap or a tight-fitting lid and leave to rest in a warm place for 45 minutes to one hour 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.
  • 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.

Nutrition

Calories: 1599kcal | Carbohydrates: 268.8g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8.5g | Trans Fat: 0.7g | Cholesterol: 234.4mg | Sodium: 1548.9mg | Potassium: 951.8mg | Fiber: 9.3g | Sugar: 36.1g | Vitamin A: 1136IU | Vitamin C: 18.2mg | Calcium: 347mg | Iron: 3.8mg

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Recipe Rating




Colinda

Thursday 22nd of February 2024

Looks good.

Joyce

Saturday 3rd of February 2024

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!

Chef Lola's Kitchen

Saturday 23rd of March 2024

Thanks for the feedback, Joyce.

SHARON

Monday 20th of November 2023

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

Lola Osinkolu

Wednesday 13th of December 2023

Sorry Sharon, I haven't tested it in a bread maker.

SHARON

Monday 20th of November 2023

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

Lola Osinkolu

Wednesday 13th of December 2023

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.

Saturday 25th of February 2023

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.

Chef Lola's Kitchen

Sunday 30th of April 2023

Thanks. You can check my dinner roll recipe here.