No Knead Potato Bread
This No Knead Potato Bread is crusty on the outside, soft and fluffy on the inside, and ready in just about 2 hours. Made with mashed potatoes and no kneading required, it’s the perfect loaf for sandwiches, toast, or soaking up sauce, no planning ahead needed.
Servings: 16
Calories: 145kcal
Equipment
Ingredients
- 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
- 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 teaspoon 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
- Use 12 ounces of raw potatoes, weighed before cooking, about 2 medium potatoes. You’ll end up with about 1½ cups mashed.
- Let the potatoes cool slightly before mixing, hot = dead yeast.
- Sticky dough is normal, don’t add more flour.
- One hour is all the rise time you need for this loaf.
- Optional: top with sunflower seeds or pepitas before baking.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 149mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.4IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 2mg
