Description
This No Knead Potato Bread Recipe combines fluffy mashed potatoes with a simple yeast dough to create a soft, moist, and flavorful bread without the need for kneading.
Ingredients
Scale
- 12 ounces potatoes (about 2 medium uncooked potatoes)
- 2 cups warm water
- 1 tablespoon active dry yeast
- 4½ cups all-purpose flour
- 1 teaspoon salt
Instructions
- Cut potatoes into equal-sized pieces. Place them in a large pot, cover with cold water, add about 1 teaspoon salt, and stir.
- Bring water to a boil over high heat, then reduce to medium. Cook for about 15 minutes or until potatoes are fork tender.
- Drain the cooked potatoes and mash thoroughly. Allow them to cool slightly.
- In a large bowl, combine the flour, cooled mashed potatoes, salt, and yeast. Pour in the warm water and stir until fully incorporated.
- Cover the bowl tightly with plastic wrap and let it rest for about 1 hour, until the dough doubles in size.
- Preheat your oven to 450°F (230°C). Place a cast iron pot with its lid inside the oven to heat thoroughly.
- Flour your hands and lightly flour the dough. Gently remove the dough from the bowl and form it into a ball on a floured surface.
- Lift the dough on a piece of parchment paper and place it into the hot cast iron pot with the parchment. Cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes until golden brown.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing and serving.
Notes
- Optional: Sprinkle seeds like pepitas or sunflower seeds on top before baking.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: No Knead Potato Bread, Potato Bread, Easy Bread Recipe