This recipe will make a large sized potato bread sandwich loaf that is a great tasting and a great texture for sandwich bread. The crust is softer like a sandwich bread, not as crisp as traditional no-knead bread. Its a great way to use those instant potato flakes that are just not as good as the real stuff. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead potato bread with great results, even without a kitchen mixer or any other special equipment.
Potato Sandwich Loaf No-Knead Bread Recipe
Ingredients:
- 4 cups all-purpose flour or bread flour
- 1/2 cup instant potato flakes
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 1 3/4 cups water
Instructions:
- Combine all the dry ingredients (white flour, yeast, salt, potato flakes) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more.
- Add water to the dry ingredients and stir for about 3 minutes until the flour is mostly stuck to the dough (it won’t look that good but that doesn’t matter).
- Cover the top of the bowl loosely with plastic wrap.
- Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top.
- Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
- Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
- Sprinkle a little flour on top of the dough and rub your hands together with flour.
- With you hands, gently stretch the dough out to a rectangle shape.
- Roll up the dough from one end to the other.
- Place the dough into a lightly greased bread pan (seem side down).
- Let dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours).
- Pre-heat the oven to 350 degrees.
- Place bread in the oven for 40 minutes to 45 minutes.
- Remove from oven and let it cool on a cooling rack or your counter top.
This potato bread is so cheap and simple to make that there is no reason to buy bread from the store anymore. I just love potato bread for sandwiches, meatloaf sandwiches, pulled pork sandwiches, toast and jam, and toast and butter.
These recipes, for no-knead bread, are great! I tried the potato, and the light wheat recipes, and found the process to be simple and rewarding. I mixed the batch in the evening; folded out the mix and placed it in the pan for 2 hrs; and baked a beautiful and tasty loaf of bread in 42 minutes. I will continue to use these recipes, as they are even better in taste and crumb consistency than the knead and let-rise varieties….with no extra fat. Glad that I found the site….thank you.
Since discovering this site, I have made many of the breads…they are all wonderful. With the substitution of 1cup of tortilla flour, I get a slightly more moist loaf, that lasts longer without drying out.
This is my favorite site…thank you for making it easier, for all of us, to have fresh, tasty bread every day.
I must say that I love doing no knead bread, mainly because I do not have either a mixer w/dough hooks nor a bread machine to do my kneading. I am also too short to do it at the counter without standing on a step stool so – no-knead is my favourite.
However, I tried the NYT version and…it worked well, except that I really did not care for the crust, and found that if I bagged it (as was advised not to) that it finally “softened up” to my liking.
My next experiment with it though….ugh – not good.
I decided to try doubling it (so far so good) and then I figured that each batch could be split between 2 bread pans.
I beg anyone, on all that is holy to NOT try this!
Even though I lowered the oven temp and also cut the time – I wound up with bricks.
Do not try this at home.
Today I am trying the potato bread (I love potato bread) and I like soft crust and I also like bread that looks like a loaf of bread.
Side note, I just mixed up a batch of the potato bread & needed almost an additional 1/2 c. of water but – not a big deal. It just wasn’t “wet” enough to incorporate all the dry ingredients.
So tomorrow morning, will be baking.
Thanks for the recipes – this is my newest bookmark!
I just made this and it was easy! It was basically a waiting game with little effort. It looks just like the photo! Thanks a ton and I’ll try your other recipes. It’s nice to find some recipes that don’t require a breadmaker appliance! (One small problem: instruction #1 forgot to mention to add the potato flakes.)
Glad you liked it, thanks for helping me correct instruction #1 & I hope I didn’t confuse to many people with that missing.
i’ve been using a no knead recipe that just has salt,yeast, flour & water that you mix & let rise for a few hours then store in the fridge. you can use out of it for 2 weeks. but the crust is a bit too hard for my bunch. can i do this recipe the same way? i like having the dough in the fridge to use when i want.
Yes Karen, you should be able to adjust your recipe to have a softer crust. Just reduce the amount of water in your recipe, lower the cooking temperature 350 degrees, and bake for 40 to 45 minutes. Note that doing this will also change the texture of the inside crumb to be lighter also. You may have to give it a try to find out if you like it with these changes.
I’ve baked 4 loaves of potato bread now and finally got a loaf with a perfectly tender crumb and slight crispy crust. Makes terrific sandwiches and toast. I shared it with my neighbors who have ordered 5 more loaves. The only thing changed is 2 tsp of yeast, 2 tsp salt, 2 cups water. Could be my potato flakes are soaking up more water than yours. I baked it at 350 for 50 minutes. Its very humid here in Puerto Rico and we are below sealevel so time and temperatures vary from original recipes.
The person who wrote the recipe I usually use Mixes the dry ingredients into the liquid. He begins with pouring all of the water in the mixing bowl. Then, he adds salt, sprinkles the yeast evenly over the water and stirs briefly. He scoops the bread flour on top of the water, 1 cup at a time. Then he spoons the other dry ingredients, like oatmeal or potato flakes, on top of the flour. So, it’s bread flour first then oats or potato flakes. Everything is stirred together as soon as all of the ingredients added. But Putting oats or potatoes on top of the flour means the flour is exposed to the water first. Maybe this would work for you.
Just made this and my kids love it! I was worried at first, because of the very small amount of yeast, but I put my faith in the recipe and was rewarded with a soft loaf. Like JoAnn, I needed to add a little water to make the dough come together.
Next time, I’m going to increase the recipe by 50% so the bread fills up my Pullman loaf pan.
Thanks for sharing this recipe!
Hi. just want to ask for replacement of potato flakes?
could i just replace it with potato flour in equal parts?
thanks,
I have been using a slightly wetter dough than your recipe. 2 cups water, 1 1/2 teaspoons salt, 1/4 teaspoon active dry yeast and 4 cups flour. I have been getting good results but you mentioned something about less water and a lower temperature gives a more tender crust. I bake my 9” by 5” loaf for 40 minutes at 400 degrees.
Are you saying that if I use your recipe with the same amount of flour but less water and bake it at a lower temperature, the crust will be more tender?
I will try it and let you know what happens. One can never have enough tools in the toolbox!
Question: Did you use plain (add butter and milk) potato flakes or complete (butter and milk already added) potato flakes?