Description
This No Knead Potato Bread recipe yields a soft, moist, and flavorful loaf with a tender crumb, thanks to the added potatoes. The bread requires minimal effort—no kneading needed—and uses a simple mixture of mashed potatoes, flour, yeast, salt, and water. Baked in a preheated cast iron pot, this rustic bread develops a beautiful golden crust and is perfect for sandwiches or as an accompaniment to any meal.
Ingredients
Units
Scale
Base Ingredients
- 12 ounces potatoes (about 2 medium uncooked potatoes)
- 2 cups warm water
- 1 tablespoon active dry yeast
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
Optional Toppings
- Sunflower seeds or pepitas for sprinkling
Instructions
- Prepare the Potatoes: Cut potatoes into equal-sized pieces for even cooking. Place them in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil over high heat. Reduce to medium and cook for 15 minutes or until fork-tender.
- Mash Potatoes: Drain the cooked potatoes and mash them thoroughly with a potato masher or use a ricer for a smooth texture. Allow to cool slightly to avoid killing the yeast.
- Mix Dough: In a large bowl, combine the flour, mashed potatoes, salt, and yeast. Pour in warm water and stir with a spatula or wooden spoon until all ingredients are well incorporated. The dough will be sticky—do not add extra flour.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature or inside an unheated oven for 1 hour, until doubled in size.
- Preheat Oven and Pot: Preheat your oven to 450°F (232°C). Place a cast iron pot with its lid inside the oven to heat along with it. When the oven reaches temperature, the pot should be hot.
- Shape Dough: Generously flour your hands and sprinkle flour over the dough. Gently remove the dough from the bowl and shape it into a rough ball on a floured surface. Optionally, sprinkle seeds like pepitas or sunflower seeds over the top.
- Transfer to Pot: Place the dough ball onto a piece of parchment paper. Carefully lift the paper with the dough and lower it into the hot cast iron pot. Cover with the lid.
- Bake Bread: Bake covered for 30 minutes. Then remove the lid and continue baking for an additional 15 to 20 minutes until the bread is golden brown and crusty.
- Cool and Serve: Remove the bread from the pot, allowing it to easily fall out. Let it cool completely on a wire rack before slicing and serving.
Notes
- Measure potatoes raw, approximately 12 ounces equals about 2 medium potatoes, yielding roughly 1½ cups mashed.
- Allow mashed potatoes to cool before mixing to avoid killing the yeast.
- Sticky dough is normal; resist adding extra flour to maintain a tender crumb.
- A single one-hour rise is sufficient for this loaf.
- Optionally, top the dough with seeds such as sunflower seeds or pepitas before baking for added texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 180
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
