When bakers add potato to any kind of bread, not only it makes the final product so much softer but also extends its shelf life.
This recipe of potato sandwich bread will surprise you with pillowy soft and moist at the same time crumb and a super thin crust. This bread is delicious, try this recipe and see for yourself!
Ingredients
Dough
- 340 g lukewarm water
- 5 g dry instant yeast
- 40 g sugar
- 30 g dry milk powder
- 500 g bread flour
- 170 g boiled and mashed potato
- 12 g salt
- 25 g olive oil
- 15 g soft unsalted butter
Directions
Dough
- Boil the potato in advance and let it cool down and mash it up before adding to the dough.
- 8 am In a bowl of stand mixer, dissolve dry instant yeast in the lukewarm water, add sugar, dry milk powder, all flour and all mashed potato.
- Mix the dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Add salt, continue mixing for 3-4 minutes until dough will come up together , then add soft butter and olive oil, increase the speed of mixer, knead for 10 more minutes until the dough comes up together wrapping up the hook or paddle attachment of your mixer, the sides of the bowl has to become clean, without any sticky dough.
- Cover the dough and let it proof for 1-2 hours at 78-86F/ 28-30C until double or more in volume.
- 10 am Dump proofed dough on a floured work surface. Spread it with your hands creating rectangular, Fold long side to the middle. Roll the dough tight into a roll.
- Transfer shaped dough into a loaf pan. I was using large Pullman pan (13×4 inch) , cover, and let proof for 1-2 hours at 78-86F/28-30C until double or more in volume.
- 12 pm Preheat the oven to 375F.
- Sprinkle some flour on top of the loaf. Score the loaf.
- Bake it for 10 min at 375F.
- Lower the temperature to 350F, bake for 25-30 more minutes until golden brown.
- Let the bread cool down.
Enjoy!
Spread the Love
Summary
Recipe Name
Potato Sandwich Bread
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 18 Review(s)
I have been adding mash potato flakes to all my bread/roll recipes, yeast or sourdough for a long time. Easier to use than cooking the potatoes.
Just make sure they aren’t seasoned!
Thank you, Barbara for a great tip 🙏
How much of the flakes will you have to use?
I usually use about 35 grams of potato flakes, about 1/2 cup. The flakes absorb moisture from the dough, so you may need a little more liquid, but wait until you see if the dough is too dry. I add the flakes to the liquids, before adding the flour. Since I have been using them for a few years, my recipes have been adjusted to add the right amount of liquids.
Check the directions for making mashed potatoes on the package. According to Google, 1 serving of prepared mashed potatoes = 1 cup = 210 grams, which is more than what is in the recipe. Mashed potatoes made from flakes: 1 cup water plus 3/4 cup flakes or 50 grams. You can also make mashed potatoes from the flakes and then add them with the other ingredients. I just find it easier and quicker to just use the dry flakes, and have not had an issue with my bread/roll recipes.
Hope that information helped!
Could this be made without the dry milk powder?
Yes, but fermentation will take little longer
I need your help, Natasha. Is the amount of water to flour correct? It is more than 50% water to flour. There is no way my dough would clean the bowl and dough hook. It was so thin. Please help; I love the concept of potato bread.
Doreen, I just made this and it turned out great. Check to make sure you are using the right amount of water and flour and that the mashed potatoes are not too thin. Using thick, well cooled potatoes helps. Also important to make sure that you use a decent quality kitchen scale (never cup measures) for bread. Should be ~70% hydration – this is pretty standard for soft sandwich breads. Good luck 🙂
Luca, thank you for your detailed explanation 🙏
Hi!
The hydration is about 68%, but starches in potato will absorb the water. So everything is correct. Just be patient. Dough will come up together.
hi, do you have to let the instant yeast proof any in the water before adding all of the other ingredients?
You can do it to activate the yeast.
I made the Oatmeal sandwich loaf, and I thought it was amazing! The kids weren’t super happy about the oatmeal “chunks”. Probably because I used a hardy, sprouted rolled oat. But the flavor was very good. So, I’m trying this one for this week’s bread. So excited! Thank you!
Thank you so much ☺️
OK – just to update you – Everyone loved this loaf! I love it because it is in a pullman pan, so a big loaf!! Absolutely amazing! Thank you! God Bless!
Thank you so much for your feedback 🙏
Hello! So delicious. Quick question. If you were baking 2 loaves at a time would you adjust the temp or cook time?
Hi!
Usually it has to be the same time. But depends on the oven and how heat is distributed.
This is such a success with my friends and family. I love it.
Last week I changed the flour brand and location, meaning a different oven. Twice, the loaf was undercooked and collapsed when I tried to take it out of the pan. Any idea what might the cause be?
Hi, would this work with sweet potato? If so do you recommend adjusting any of the other ingredients?
Thanks
Curious as to why you use a paddle attachment on your mixer rather than the dough hook?
Can you use potato starch instead of a potato? and how much would one use if you can?
Yes, you can use potato starch as a substitute for a potato in certain recipes. Potato starch is a fine powder made from the starch of potatoes, and it is commonly used as a thickening agent in cooking and baking.
If you are looking to replace a whole potato with potato starch, the general rule of thumb is to use about 2 tablespoons of potato starch for every medium-sized potato. However, keep in mind that the texture and flavor may vary slightly when using potato starch instead of a
I have made this recipe many times and we love it! On occasion, my loaf will have a small area that is denser than the rest of the loaf. Do you have any idea what I am doing wrong?! The loaf is tasty and fluffy, except for that area. I’m just wondering if it is my proofing time, or if it should have been baked longer. I just hope to figure it out for consistency! Thank you!