No Knead Potato Bread

Adding mashed potatoes to the bread makes it softer, moister, and fluffier, but you'll still get that iconic crusty golden crust. The bread uses very little yeast and the dough does not even need to be kneaded. Instead, it relies on a lengthy fermentation time to develop gluten. You can add some chopped rosemary or thyme to the dough to make it even more interesting and delicious. I baked the bread into a loaf, but you can shape them into a boule and bake in a Dutch oven.


400 g Starchy potatoes 500 g All purpose flour 1 tsp Sea salt 1 g Dry yeast 200 g Sour cream 150 ml Water 1 tbsp Honey

Cook the floury potatoes in a pot of salted boiling water, uncovered, for about 20 minutes until soft. Drain and cool slightly. Peel the potatoes and mash them with a potato masher. For a smoother texture, press them through a food mill.
Mix the flour, sea salt and yeast in a large mixing bowl. Add the sour cream, water, honey and mashed potatoes and mix in with a wooden spoon, but do not knead. The dough will be sticky. Cover the dough and leave to rise at room temperature for about 24 hours.
Place the dough on a floured work surface. Gently press it into a rectangle, then roll it up – don’t worry if it doesn’t look perfect. Place the dough seam-side down in a parchment lined 25x11x9 cm loaf pan. Alternatively, shape the dough into a round and place it, seam-side down in a well-floured proving basket. Cover and leave to rise for about 60 minutes.
Preheat the oven to 240C/460F. Place an ovenproof dish filled with water at the bottom of the oven.
Place the loaf in the middle of hot oven and bake for 15 minutes. Lower oven temperature to 220C/430F and bake the loaf for another 35-40 minutes until golden and crispy. If you proof the dough in a proving basket, then turn the dough out of the proving basket onto a baking tray and place in the oven. Cool the bread on a wire rack completely before slicing.

7 comments:

Brian's Home Blog 31/3/26 01:05: YUM! I need some no knead potato bread!
J.P. Alexander 31/3/26 01:42: Gracias por la receta. Te mando un beso.
foodtravelandwine 31/3/26 01:42: I love potato breads!....they are so soft!....Long time ago, I made a French fougasse with potatoes, and it was delicious!.........Abrazotes, Marcela
Anonymous 31/3/26 03:17: Yummy -I have never made potato bread.-Christine cmlk79.blogspot.com
Grace 31/3/26 04:03: Hola Angie! Confieso que les extraño!
Mi ausencia es debido a una intervención quirúrgica de hueso tras caída. Voy muy lentamente rehabilitándome. Difícil. Saliendo adelante.
Tu receta de pan muy interesante.
A qué le llamas “crema agria”.
Me resta comprender ese ingrediente. Obvio ahora imposible cocinar ni hacer nada.
Recibe mi recuerdo de siempre con un afectuoso abrazo!🤗
P.D: No estoy escribiendo en mi Blog por razones obvias.
Granny Sue 31/3/26 04:13: I am going to try this soon! Thanks, Angie.
Judee 31/3/26 04:26: Your breads always look so delicious!! I would love a bite right now. Do you eat bread?