culinary review

Soft White Potato Sandwich Loaf

Last Modified: 01/03/12
First Published: 09/28/11
Views: 1072
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Views: 1072

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General Info
Servings: 16
Total Cost: $1.88
Cost Per Serving: $0.12
Total Calories: 2,861
Calories/Serving: 179
Flour, White Unbleached All Purpose (for starter) * 230.00 Grams $0.27 869
Yeast, Instant, Fast Rising (for starter) 1/2 Teaspoon 4.00 Grams $0.14 0
Honey (for starter) 2 Teaspoons 14.00 Grams $0.13 40
Water (for starter) * 200.00 Grams $0.00 0
Flour, White Unbleached All Purpose * 360.00 Grams $0.41 1,359
Instant Non Fat Dry Milk 4 Tablespoons 17.42 Grams $0.16 61
Yeast, Instant, Fast Rising 1 1/2 Teaspoon 12.00 Grams $0.43 0
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0
Potato, Baking (2 medium) * 250.00 Grams $0.14 232
Butter, Salted 3 Tablespoons 42.00 Grams $0.19 300

Soft, airy and with a light potato flavor, that is what this white potato sandwich loaf offers! If you have been looking for that perfect white bread to make toast with, use for sandwiches etc… then this would be the ideal choice. It's impossible not to love this white potato loaf. So light and with a slight potato flavor, it's the perfect backdrop towards almost any topping.

This recipe is inspired by Rose Levy Beranbaum's potato loaf and it's easy to make and yields a great result every time - we know this from numerous loaves!

Two loaves



230 g all purpose flour
200 g water
1/2 tsp instant yeast
2 tbsp honey

Flour Mixture
360 g all purpose flour
4 tbsp dry milk
1 1/2 tsp instant yeast
2 tsp salt

2 medium potatoes, boiled until soft for 25 minutes, peeled and smashed with fork - cooled
3 tbsp butter


Make the starter first by whisking together flour, water, yeast and honey until a smooth batter in the mixer bowl. Cover the bowl with plastic wrap.

In another bowl, whisk together the flour mixture: flour, dry milk and yeast. Sprinkle on top of the starter and cover with plastic wrap. Let sit for 1 - 4 hours (any longer and put it in the fridge until you're ready to mix the dough.)

Now add the mashed potatoes (make sure the potatoes have cooled!) and the butter (cut in small cubes) to the bowl and mix with the dough hook for a minute or so until the dough comes together. Cover with a plastic wrap or towel and let sit for twenty minutes or so.

No add the salt and knead for about 8 minutes until smooth and shiny. Oil another bowl and scrape the dough down into bowl. Top with oiled plastic wrap and let rise for 1 hours, or until almost doubled. Lift the dough up, give it a few turns to distribute air bubbles and let rise for 1 - 2 more hours.

Divide the dough in two and shape each into a log, place in oiled loaf pans. Cover each loaf with greased plastic wrap and let rise for  1 - 1 1/2 hour.

Preheat the oven 475 degrees F, 30 minutes before baking, ideally put a baking stone in the oven. To bake the loaves, set the pans on the baking stone, toss 1/2 cup of ice cubes on the cast iron pan and immediately shut the door. Immediately lower the temperature to 375 degrees F, and bake for about 30 minutes, or until the internal temperature reaches 190 degrees.

Let rest on a baking rack, at least an hour before cutting into, ideally longer.