No Knead Potato Bread

4.63 from 8 votes

No Knead Potato Bread

This no fuss soft, moist, and fluffy No Knead Potato Bread recipe is fabulously tasty and extremely easy to make! Made with just 5 very basic ingredients and baked right in a cast iron pot this bread requires no kneading at all. Perfect for sandwich making, butter spreading, or toasting this one’s definitely a keeper!

Prep Time10

Cook Time50

Rising Time1

Total Time2

Course: Bread, Side Dish

Cuisine: American

Keyword: no knead bread, no knead potato bread, potato bread

Servings:

Calories: 145kcal

Author: Joanna Cismaru

Equipment

Ingredients

12 ounces potatoes
2 cups warm water
1 tablespoon active dry yeast
4½ cups all-purpose flour
1 teaspoon salt

US Customary - Metric

Instructions

Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
Drain the potatoes and mash them with either a potato masher or put them through a ricer.
In a big bowl mix the flour, mashed potatoes, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 1 hour until doubled in size.
Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball on a well floured surface. Place the ball of dough onto a piece of parchment paper. Feel free to sprinkle some seeds over the bread like pepitas or sunflower seeds.
Lift the parchment paper and drop it in the pot, with parchment paper and all.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Video

Notes

Let the potatoes cool. The mashed potatoes must not be hot when you begin making the dough or they will kill the yeast. Any type of yeast begins dying off at 120°F (49°C) and is completely dead at 140°F (60°C).
Lukewarm water is a must. The water must be between 105°F to 115°F (41°C to 46°C) for the dough to come together and rise properly. You can easily use a digital cooking thermometer to check the temperature of your water.
The dough needs to double. You must give this no knead potato bread the time it needs to double in size, which takes about an hour. If you don’t, your bread will turn very dense.

Nutrition