This no yeast potato bread is a quick, rustic loaf that uses the starch from potatoes to create a soft, tender crumb without any rising time. It’s a simple, versatile bread that comes together in about an hour, making it perfect for when you crave fresh bread but don’t have yeast on hand. The potatoes add moisture and a subtle earthy flavor, while the baking powder provides the lift, resulting in a satisfyingly dense yet fluffy loaf.
Ingredients
- 1 lb (450 g) russet potatoes (about 2 medium), peeled and cut into chunks
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil, plus more for greasing
- 1/2 cup (120 ml) water, at room temperature
Instructions
- Place the potato chunks in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes well and return them to the hot pot. Mash them thoroughly with a potato masher or fork until no large lumps remain. Measure out 1 cup (240 ml) of the mashed potatoes and set aside to cool slightly. (Reserve any extra for another use.)
- Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with olive oil.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cooled mashed potatoes, olive oil, and water. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute, just until the dough comes together into a smooth ball. Do not over-knead, or the bread will be tough.
- Shape the dough into a loaf shape and place it in the prepared pan. Optionally, brush the top with a little extra olive oil for a golden crust.
- Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the bread should read about 200°F (93°C) if you use a thermometer.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Tips
- Potato type: Russet or other starchy potatoes work best because they mash to a dry, fluffy texture. Waxy potatoes (like red or new) hold more moisture and can make the dough sticky; if using them, reduce the water by 1–2 tablespoons.
- Don’t overwork the dough: Kneading too much develops gluten, which will make the bread dense and chewy. A gentle knead just until the dough holds together is all you need.
- Check for doneness: Ovens vary, so start checking at 25 minutes. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Substitutions: You can use whole wheat flour for up to half of the all-purpose flour, but the loaf will be denser. For a dairy-free version, this recipe is already dairy-free.
Serving Suggestions
This bread is wonderful served warm with butter and a sprinkle of sea salt. It also makes excellent toast for breakfast, or as a side to soups, stews, and salads. Use it for sandwiches—it holds up well without becoming soggy.
Variations
- Herb and Garlic: Add 1 teaspoon of dried rosemary or thyme and 1/2 teaspoon of garlic powder to the dry ingredients.
- Cheese: Fold in 1/2 cup (60 g) of shredded cheddar or parmesan cheese into the dough before shaping.
- Sweet Potato: Substitute cooked, mashed sweet potato for the russet potatoes. Reduce the water to 1/4 cup (60 ml) and add a pinch of cinnamon or nutmeg.
- Seeded: Press sesame seeds, poppy seeds, or rolled oats onto the top of the loaf before baking.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.
Frequently Asked Questions
Can I use leftover mashed potatoes? Yes, but make sure they are plain (no butter or milk added) and at room temperature. If they are very soft, you may need to reduce the water slightly.
Why is my bread too dense? This can happen if you over-kneaded the dough, used too much flour, or if the mashed potatoes were too dry. Make sure to measure the flour correctly (spoon and level) and knead gently.
Can I make this bread gluten-free? You can try a 1:1 gluten-free all-purpose flour blend, but the texture will be more crumbly. You may need to add a bit more water to get the dough to come together.
Do I have to peel the potatoes? No, you can leave the skins on for a more rustic texture, but make sure to mash them thoroughly so there are no large pieces.
Can I bake this without a loaf pan? Yes, shape the dough into a round or oval and place it on a parchment-lined baking sheet. Reduce the baking time to 25–30 minutes.
Can I add more water to make the dough less dry? If the dough seems very dry and crumbly, add water one tablespoon at a time until it comes together. The dough should be soft but not sticky.
Related
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Ingredients for a Classic South African Dessert
- Malva Pudding Kit: Easy South African Dessert
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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