Soft and fluffy potato bread with a flavorful sourdough leaven.
Growing up in a family of health-conscious, Pacific Northwestern white people, I rarely saw any bread that wasn’t whole wheat, multigrain, chock full of seeds, or otherwise made from the most fibrous ingredients imaginable. Over time I’ve grown to love this type of bread, but as I kid I just wanted white bread like everyone else.
Although we never had anything like Wonder bread, we would on occasion get a loaf of sourdough. And—on even rarer occasions—potato bread.
Sourdough was, and remains, my absolute favorite, but when we did get potato bread, it felt like winning the lotto. With a soft yet sturdy crumb and buttery flavor, even Wonder bread couldn’t compare. I would use it for my PB&J’s, stack it with cold cuts, make an irresistible batch of French toast, grill a cheese, or simply toast it with butter and salt.
Now, I’m combining my two childhood favorite breads into one magical, nostalgia-inducing loaf. Enriched with mashed potatoes, butter, and eggs, it has the signature flavor and fluff of potato bread. The sourdough leaven, however, imparts a touch of savory tang and a more open crumb, for a supremely satisfying experience.
I use this versatile loaf in all the same ways I did as a kid, but now that I get to choose, it’s not just for special occasions. It’s for whenever I damn well feel like it. And now you can have it whenever you feel like too.
More like this Sourdough Potato Bread:
If you like this one, I’m willing to bet you’ll also love my Sourdough Brioche and Sourdough Milk Bread. For something slightly heartier, but just as delicious, check out my Whole Wheat Sourdough Brioche and Honey Whole Wheat Sourdough Sandwich Bread. My entire collection of sourdough bread recipes can be found here and my sourdough discard recipes are here.
Sourdough Potato Bread
Ingredients
- 170 grams (6 oz or about 1 medium) Yukon gold potato peeled and cut into large chunks
- 390 grams (2¾ cups) bread flour, plus more for topping
- 6 grams (1 tsp) fine salt
- 125 grams (½ cup) sourdough starter active/fed
- 2 large eggs
- 56 grams (¼ cup) butter, melted and cooled plus more for pan
- 60 grams (¼ cup) potato water
Instructions
- Heat a large pot of water over high heat. When water boils, add potatoes and cook for 15-20 minutes, or until fork tender.
- Remove potatoes from water with a slotted spoon and place in a small bowl. Mash potatoes with a fork and allow to cool for 10 minutes.
- Meanwhile, combine flour and salt in the bowl of a stand mixer and whisk together. Add sourdough starter, eggs, and melted butter.
- Once cooled (for about 10 minutes or until cooled to 100-120°) add mashed potato and 60 grams (¼ cup) potato water. Mix together until a rough dough forms.
- Knead dough with dough hook on medium-low speed until smooth and clearing the sides and bottom of the bowl, and passes a windowpane test (see note). This may take about 10-15 minutes.
- Grease a clear container or bowl with oil. Mark the position of the top of the dough on the side the container with a washable maker or rubber band and cover with plastic wrap or a towel.
- Leave dough to rise at room temperature until it has increased in volume by about 50-100%. This may take around 4-6 hours but this depends on the ambient temperature and the strength of your starter. For faster rising or if room temperature is below 70° proof in the oven with the light on (leave yourself a sticky note on the oven so you don’t forget it is in there).
- Butter a 9×5-inch loaf pan. Flour a work surface. Fill a small bowl with water and use it to wet your hands. Punch down dough and gently release it from the sides of the container. Transfer dough to your floured work surface.
- Lightly stretch dough into a square and then roll into a 5×16 inch rectangle. Fold the dough in thirds, bringing the shorter edges in.
- Starting from one of the short edges, roll up the dough like a sleeping bag.
- Pinch together the seam and the ends. Add more flour to surface and use your hand to roll out dough to a roughly 8-inch log. Place dough seam-side down in the prepared loaf pan. Cover with a damp towel or lightly greased plastic wrap. Allow to rise until about doubled in volume, this may take around 3-6 hours.
- When ready to bake preheat to 350°. Dust the top of the loaf generously with flour.
- Bake for about 40-50 minutes, until golden brown and internal temperature is at least 190°.
- Allow to cool in pan for 5 minutes. Remove to a wire rack and cool completely before slicing. Once sliced, bread can be stored in a sealed plastic bag for up to a week at room temperature, or longer if frozen.
