Potato Bread, Soft and Sweet Sandwich Loaf Recipe

Home 9 Enriched Dough 9 Potato Bread, Soft and Sweet Sandwich Loaf Recipe

Do not let the name deceive you. This bread does not taste like a potato. Well, it does a little, but that is not a bad thing.

The potatoes are mainly there to provide a certain texture. And that they do extremely well. This is as close to a brioche as you will get without using a ton of eggs and butter. Call it a ‘healthy’ alternative. This bread will stay soft for quite some time too.  A long cold fermentation gives this bread a distinct flavour. You can use this dough to make little dinner rolls or even burger buns. It is quite versatile. 

This loaf makes the best sandwiches! 

Watch the video down below for detailed instructions.


300g (10.5oz) strong white bread flour

80g (2.8oz) boiled potatoes

40g (1.4oz) soft butter

30g (1oz) sugar

6g (0.2oz) salt

1 whole egg

5g (0.17oz) dry yeast or 3x the amount of fresh yeast

110g (3.8oz) potato cooking water. I am using cold potato water from the fridge as well as cold potatoes and a cold egg.

To learn more about dough temperature control click here.


1 egg yolk for glazing *optional


  1. In a bowl combine the potato water, yeast, salt, sugar, egg, butter, and potatoes. Mix well.
  2. Add the flour and mix to a dough.
  3. Knead for 2 minutes pressing against the table. Continue with 8 minutes of ‘stretch & folds’ or 500 turns if you want to count them. Desired dough temperature 24 – 25C (75-77F).
  4. Shape the dough into a ball, place in a bowl, cover up and cold proof in the fridge for 24 hours.
  5. Shape the dough into a log and place in a greased loaf tin.
  6. Ferment for 3 hours or until doubled in size. During the final hour of fermentation preheat your oven to 160C (320F) with the fan on. If you have a thick tray or a cast iron skillet then preheat that too as it is a great base for baking on. If you don’t have either, then don’t worry as it will work well anyway.
  7. Brush the top of the loaf with the egg yolk.
  8. Bake for 40 minutes.
  9. Let it sit in the tin for 5 minutes before removing.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (2 comments)


  1. Dave Niezby

    Can you use Potatoe Flakes? Also, what are the baker’s percentages? Just thinking that someone might have to adjust the recipe for the pan they have. I recently started using fresh ground flour and my breads were failing. They were dense and did not rise enough to fill the pans. Thanks to you, I now realized that I was using recopies that were designed for 1 1/2lbs loafs and my pan (again thanks to you) I’ve learned was 2 1/2lb. Whoops. Speaking of fresh ground…I’d love to see you tackle fresh ground and methods you’d use.

    • ChainBaker

      I’m not sure how potato flakes would change the dough. They probably soak up a lot of liquid, so depending on how much you add you may need to increase the amount of water. I’d stick with actual potatoes.
      You can calculate the percentages using the method I mentioned in the bottom of this post – https://www.chainbaker.com/calculating-ingredients/ 🙂


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