Friends, I’m thrilled to be here to bring you this fantastic recipe for potato sandwich bread today!
Soft and flavorful, this potato bread toasts beautifully, stands up to thick spreads and other sandwich fixin’s, and is very easy to make. Plus you can use it to make an incredible stuffed French toast.
If you’re a fan of making baked goods with potatoes, you may also want to take a look at my super soft sandwich rolls or this fantastic recipe for mini brioche buns.
For ease of browsing, here are all of my bread and roll recipes.
Updated with beautiful new photos by Laura Bashar of Family Spice on April 9. 2020. Thank you, Laura!
Watch my potato sandwich bread recipe web story here.
Why Potato Bread?
Unlike traditional homemade sandwich bread that can stale in as little as a day, potato bread stays soft and fresh for a few days at room temperature.
I also love potato bread for its slightly “boingy” softness and its ability to stand up to buttering, toasting, and the spreading of spreads like mayo, mustard, and even peanut butter.
For my money, potato bread is a better investment in time, since you know it’ll keep longer. Plus the added potato does bring a bit more nutritional value and flavor to the sandwich bread party.
How Does It Stay Fresh?
Potato bread is very similar to tangzhong bread. Tangzhong relies on cooking a portion of the flour with a portion of the liquid in a bread recipe and then adding it back into the rest of the dough.
What this does is gelatinize some of the starches in the flour. This does two things:
- the gelled starches hold on to that liquid, and that’s part of what helps to keep the bread so soft
- gelatinizing a the starches in a portion of the flour also keeps the proteins in that same flour from combining and forming gluten. This’ll keep your bread softer and less chewy.
In the case of potato bread, the mashed potato plays the part of the Tangzhong. You get the starch matrix holding onto the liquid it was cooked in much like you would with Tangzhong, and you also end up using less flour because you’re substituting potato.
In a way, making potato bread is like making a shortcut Tanghzhong bread. Sweet!
Take a look at my Grits Bread too. The grits act very similarly to cooked potatoes, so it’s another bread that stays fresh for days.
How Long Does Potato Bread Last?
At our house? Not very long!
Sorry. I couldn’t resist!
Potato bread will stay fresh, wrapped in a lint-free kitchen towel, for a good 4 days before slicing.
Since sliced bread doesn’t have the protection of the crust like a whole loaf does, I don’t recommend storing the sliced bread at room temperature.
For longer storage, I like to slice the whole loaf as soon as it cools completely, place the slices in a zip top freezer bag, press out as much of the air as I can, and then freeze.
I remove slices as I need them to make toast, sandwiches (yes, a bread butter and sugar sandwich counts!), or what my grandfather used to call a “jilly piece.” That’s a slice of bread slathered in butter and jam or jelly.
How to Make Potato Sandwich Bread
Bread has been made literally for millennia out of easily obtainable ingredients. This sandwich bread is no different. I bet you have most if not everything you need to make it right now:
- Russet potato (commonly referred to as a baking potato): Think of using the potato as a shortcut Tangzhong. The starch granules in the potato hold onto liquid, keeping the bread soft and also providing deep yet subtle flavor
- instant yeast: You can substitute active dry yeast if you want to. Just proof the same amount in a portion of the potato water and add it to the mixing bowl with the rest of the ingredients once it starts foaming.
- sugar: For a touch of sweetness. Sugar also assists with moisture, softening the crumb, and aids in browning
- water from cooking the potato: Delicious water full of potato starch. Yeast loves it! Note that this bread proofs (rises) pretty quickly because the yeast get really happy with all the potato!
- butter: Carries flavor as well as adding some flavor. It also assists in browning
- vegetable oil: further tenderizes the crumb for a nice, soft sandwich bread texture
- salt: Helps to moderate yeast growth and lend structure as well as flavor.
- eggs: For richness, color, moisture and structure. Eggs do a lot!
- bread flour: I don’t recommend subbing all-purpose flour here. You want a flour with a lot of protein in it to lend structure, especially with so many ingredients that soften it (potato, eggs, butter, oil, sugar, etc)
This bread is pretty straightforward to make. Here’s the rundown:
- Cook the potato in plain water. Reserve some of the cooking liquid and mash the potato.
- Let potato and water cool to just warm.
- Put all the rest of the ingredients in the bowl of your
stand mixerand mix until you get a nice dough.
- Knead for about 10 minutes or until the dough is smooth, shiny, stretchy, and pulls away from the sides of the bowl in sheets.
- Refrigerate overnight.
- Split in two and shape into loaves.
- Let rise.
- Brush hot loaf with melted butter.
- Cool and enjoy.
Shaping the Loaves
Pretty much all loaf breads are shaped the same way.
- Press the dough into a rectangle.
- Roll the rectangle into a log, starting from a short end.
- Tuck the ends under.
- Place in loaf pan.
Why do we shape loaves of bread like this?
It’s more than just convention.
Forming loaves in this way allows for a tighter, more uniform crumb and a nice smooth top of your bread.
If you just haphazardly shape each piece of dough into a loaf shape, you can end up with very flimsy slices of bread.
Taking the time to press out the dough and roll it up before baking makes for a sturdier slice. And sturdy slices are perfect for making sandwiches!
More Bread Recipes and Serving Suggestions
If you love a nice soft-yet-chewy sandwich bread and can get your hands on some spent grains from home brewing beer, my spent grain sandwich bread is really very good.
And if you love a good focaccia, I highly recommend this “grandma pizza dough” recipe. It’s great for pan pizza, Sicilian pizza, stromboli (when rolled out thin), and of course focaccia.
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
You can leave a comment on the post, and I’ll be back in touch within 24 hours.
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I really hope you love this sandwich bread recipe, you guys!
I hope you’ve learned something from this post or that you’ve decided to make the recipe.
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Thanks, and enjoy!
For the Dough
- 1 large Idaho Russet potato
- 2 1/2 teaspoons instant yeast
- 2 oz (about ¼ cup) granulated sugar
- 11 oz (1 ¼ cup plus 2 T) water from cooking the potato, cooled to warm
- 4 oz (1 stick) unsalted butter, softened
- 2 oz (about ¼ cup) neutral vegetable oil
- 2 1/2 teaspoons salt
- 2 large eggs
- 30 oz (about 6 ½ cups) bread flour
To Finish the Loaves
- 2 oz (1/2 stick) melted butter
- Wash, peel, cube, and boil the potato in plain unsalted water for about 12 minutes, or until tender.
- Drain the potatoes over a bowl to catch the water. Measure out 11 oz of potato water and set aside to cool down.
- Mash the potato (by itself without butter, milk or seasonings) and measure out the 6.5 oz (about 1 cup, slightly packed down.) Save the rest of the potato for another use.
- Add all the ingredients for the dough (mashed potato, instant yeast, sugar, reserved cooking water, butter, oil, salt, and eggs) to the bowl of your stand mixer fitted with the paddle attachment.
- Mix on low speed to incorporate all the ingredients.
- Beat on medium low speed for 3 minutes.
- Switch to the dough hook and knead on medium speed for 7-10 minutes, until the dough is very shiny, smooth, and stretchy. NOTE: The dough is pretty sticky, so a lot of it will remain stuck in the bottom of the bowl. The sides will mostly clear of dough. When it’s ready, it should be pulling away from the sides of the bowl in sheets.
- Once smooth and supple, scrape the bowl down off the sides and into a compact round shape using an oiled spatula.
- Spray the exposed dough with pan spray or brush with oil.
- Cover the bowl with plastic wrap and refrigerate for at least 8 and up to 16 hours. The dough will be about doubled in size after refrigeration.
- Remove the dough from the fridge and cut into two equal pieces. To be completely accurate, I weigh the whole amount of dough and divide by 2.
- Press each piece firmly onto the counter to release as much of the trapped gases as you can.
Shape into a rectangle—it doesn’t have to be perfect—of about 15” tall and 10” wide.
- Starting from a short end, roll each half of the dough tightly into a log. Press from either end of the log to compact it so it will fit into a 9x5” bread pan.
- Pan each log of dough in the same way and spray the tops with pan spray.
- Cover and let rise at room temperature until the dough rises above the top of the pans by about an inch. This could take a long time since your dough is starting out refrigerated, so plan for at least 3-4 hours, depending on the temperature of your kitchen.
- Preheat the oven to 350F.
- Bake the loaves for 30 minutes.
- Rotate the loaves 180 degrees, tent with foil, and bake an additional 5-10 minutes, until the loaves reach 195-200F with an instant read thermometer. Loaves will be deeply golden brown.
- Brush the tops of the loaves with the melted butter. This will make for a softer crust and lend a touch more richness.
- Allow loaves to cool in the pans for 15 minutes then turn out onto a cooling rack to cool completely.
Splitting the Recipe in Half
You can divide all the ingredients except the yeast in half to make just one loaf of bread. Use 1 1/2 teaspoons of instant yeast for 1 loaf of bread.
Freezing and Thawing
I suggest freezing the bread sliced rather than in whole loaves. To freeze, once the loaves have cooled completely, slice the entire loaf with a serrated bread knife. Stack the slices in 2 or 3 stacks and place them in a heavy duty zip top freezer bag. Gently press out as much air as you can before freezing for up to 6 weeks without any loss of flavor.
To thaw, take out the slices you need and either microwave them for about 10 seconds or let them thaw on the counter. This will only take a few minutes.
NOTE: Since the bread is moist, the slices may stick together when freezing. I don't worry about it much and just pry them apart--gently--with a butter knife, but you can avoid having to pry anything by separating each slice (or two slices) with a piece of parchment paper.
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Nutrition InformationYield 24 Serving Size 1 slice
Amount Per Serving Calories 219Total Fat 9gSaturated Fat 4.3gCholesterol 31mgSodium 315mgCarbohydrates 30gFiber 1gSugar 2.5gProtein 4.5g
And there you have it friends. Enjoy the potato bread.
Thanks for spending some time with me today. Take care, and have a lovely day.
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