This soft and fluffy potato flake sourdough bread loaf recipe has stood the test of time. Passed down from generations, to family and friends, this classic sandwich bread is a must have in your kitchen.
If you are looking for the perfect soft and light sandwich loaf, stop your search! You’ve finally found it! I can’t tell you how many recipes I’ve tried to get the bread loaf my family loves. After we tried this one, my search for that classic white bread loaf, was over!
We make this almost weekly to have on hand for a quick sandwich or breakfast toast. It’s also absolutely delicious when used in french toast!
Many times when people begin to make sourdough at home, the one thing they miss is the soft classic bread loaf. You won’t have to sacrifice your beloved sandwich bread with this recipe.
It’s so simple, and only requires 5 ingredients. You’ll simply mix, rise, shape and rise again. No special techniques required!
If you prefer a whole wheat style bread, you might want to check out my whole wheat bread loaf recipe. It’s so delicious and the wheat flour brings so much flavor to the bread.
If you like perfectly sized slices, you might like using a cutting tool to help guide you. It’s definitely not necessary, though.
Tools you will need:
Stand mixer OR large bowl and wooden spoon
Measuring spoons and cups
Plastic wrap
Dough cutter/scraper
3 Loaf pans (I use a 7.5x4x4.4 inch pan)
Ingredients:
6 cups of bread flour
1 cup of potato flake sourdough starter
1/2 cup of oil (The original recipe calls for peanut oil but I use vegetable oil)
1 Tablespoon of salt
1/2 cup of sugar
1 1/2 cups warm water
How to make the best sandwich bread loaf
Give your starter a quick stir before measuring it out.
Add all of your ingredients into your bowl. Mix by hand or in a stand mixer until all of the ingredients are incorporated. Don’t worry about kneading it for a certain amount of time. Once all of the ingredients are mixed, you don’t need to mix any further.
Form into a shaggy looking ball and cover with plastic wrap.
Allow it to double in size. This will take anywhere form 6-10 hours depending on the temperature of your home and strength of your starter.
After it has doubled punch down the dough.
Divide into 3 parts and shape into loaves. Place into greased bread pans and cover with plastic wrap.
Allow it to rise again until doubled.
After it has doubled preheat the oven to 350 degrees. Remove the plastic wrap and bake for 30-40 minutes. It usually takes about 35 minutes. If the tops are getting darker than your preference, place a sheet of foil over the top to finish the cooking time. Some pans, like the pans with lids, will need the full 40 minutes of baking time.
Allow it to cool before cutting so that the middle will not be doughy.
Why make my own sandwich bread?
It’s true that you can find sandwich loaves at the store for just a buck or two. So why spend all the time and ingredients making something at home when you can buy it from the store?
Unfortunately, bread at the store typically contains all types of additives. I counted the amount of ingredients on a loaf of bread from my grocery store. There were 24 ingredients. Some of which I had no clue what they were.
Knowing what goes into my bread is one of the reasons to make sandwich bread at home. It’s important to know it’s free from artificial additives, preservatives, and unnecessary chemicals often found in commercial bread products.
Another reason to make it using a potato flake starter is because this ferments the dough. The fermentation process involved in making sourdough breaks down gluten and phytic acid, making it easier to digest compared to conventional bread. This can be especially beneficial for individuals with gluten sensitivities or digestive issues.
The fermentation process also increases the bioavailability of nutrients in sourdough bread, such as vitamins and minerals. This means your body can absorb these nutrients more effectively, supporting overall health and well-being.
Variations:
Instead of using peanut oil, other oils like canola, vegetable, olive and coconut oils will also work.
Try omitting the sugar. I’ve had great success without adding the sugar and this makes the bread a bit healthier.
Want to only make one loaf instead of three? Use these measurements:
2 cups of bread flour
1/3 cup of potato flake sourdough starter
2 1/2 tablespoons of oil (The original recipe calls for peanut oil but I use vegetable oil)
1 teaspoon of salt
2 1/2 tablespoons of sugar
1/2 cup warm water
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The Original Potato Flake Sourdough Bread Loaf
Equipment
- Stand mixer OR large bowl and wooden spoon
- Measuring spoons and cups
- Plastic wrap
- Dough cutter/scraper
- 3 Loaf pans (I use a 7.5x4x4.4 inch pan)
Ingredients
- 6 cups of bread flour
- 1 cup of potato flake sourdough starter
- 1/2 cup of oil The original recipe calls for peanut oil but I use vegetable oil
- 1 Tablespoon of salt
- 1/2 cup of sugar
- 1 1/2 cups warm water
Instructions
- Give your starter a quick stir before measuring it out.
- Add all of your ingredients into your bowl. Mix by hand or in a stand mixer until all of the ingredients are incorporated. Don’t worry about kneading it for a certain amount of time. Once all of the ingredients are mixed, you don’t need to mix any further.
- Form into a shaggy looking ball and cover with plastic wrap.
- Allow it to double in size. This will take anywhere form 6-10 hours depending on the temperature of your home and strength of your starter.
- After it has doubled punch down the dough.
- Divide into 3 parts and shape into loaves. Place into greased bread pans and cover with plastic wrap.
- Allow it to rise again until doubled.
- After it has doubled preheat the oven to 350 degrees. Remove the plastic wrap and bake for 30-40 minutes. It usually takes about 35 minutes. If the tops are getting darker than your preference, place a sheet of foil over the top to finish the cooking time. Some pans, like the pans with lids, will need the full 40 minutes of baking time.
- Allow it to cool before cutting so that the middle will not be doughy.
Notes
Shouldn’t there be water in the recipe also?
Oh goodness! You are right! Headed to fix that right away! Thank you!!
Do I need to add more water if I am milling my own wheat? Which wheat would you use?
It is possible that you will need to add additional water if you are milling your own wheat. Maybe try hard white wheat berries or just plain hard wheat berries.
It seemed like I needed more than 6 cups of flour. I used my mixer with a dough hook and it was definitely too wet. I believe it may have been 7+ for me. Maybe I didn’t pack it in the measuring cup enough.
I do think that the way flour is measured definitely plays a role in it! I typically scoop and shake it level which will make it more packed in the cup than if you were to spoon it into the measuring cup. I have begun adding grams to several of my recipes but this one I have not updated yet. Usually it needs to be around 860 g sometimes up to 900 grams depending on humidity
Loved the flavor and texture, but mine came out kinda flat. What did I do wrong?
It’s possible it over proofed causing it to fall flat
What type of bread flour do you use?
I buy bulk bread flour from sams. It’s the members mark brand.
Mine looks like thick cake mix!!! There’s NO way I can shape it into a ball – it’s too runny!! What now???
Oh no! It sounds like maybe one the the ingredient amounts aren’t right in your dough, it shouldn’t be runny. Might need to add more flour!
Add more flour and follow directions.
Next time use a bench scraper as you measure the flour. Get a heaping cup full and mash the flour into the cup as you level the top with the bench scraper. Only use a 1 cup measure. Don’t use a cup that measures more than 1 cup at a time.
I have used this exact recipe to make 100+ loaves of bread this year already and it is spot on a correct recipe.
I had the same problem. Did you ever figure it out?
Can you substitute bread flour for all-purpose flour?
You can, but it probably won’t be as fluffy as bread flour
How long does it usually take your dough to double on the second rise?
It can depend on many factors. But usually about 6-8 hours if it’s in a warm place….but I have let it rise for almost 24 hours before.
Thank you for this recipe! I’m excited to try it out. Would the temp and the baking time be different if I baked the bread in a 9”x5”x2.7”? That’s the only loaf pan I have at the moment.
35 mins should be sufficient, but if you are concerned, you can take the internal temp of the center of the dough at 35 mins. It should be at 200F. Cover the top with foil if it’s getting too dark before end of baking time
Does it make two or three loaves in the 9 inch loaf pan?
three smaller loaves, If you like them pretty tall, use two 9×5 bread pans
On second rising does it then rise more when cooking?
it will rise a bit more, but not a ton
Dough was very sticky and not able to form into a ball. Suggestions? Thanks!
It might have need more flour. The humidity great affects how sticky a dough might turn out. Try not to get hung up on using the exact amount of flour but try aiming for the correct texture/appearance of the dough. Hope this helps some!
Can this be placed into 2-9×5 pans
yes!
After the starter has been established and fed does it need to be stirred every day, even when kept in the fridge?
It does not!
I let my dough rise overnight and in the morning I made the loaves. I let them rise until they were going over the top of the loaf pan, maybe 8 hours. While they were baking they deflated and the tops went flat. Also, the bread was crumbly when I cut it. Do you think I let the second rise go too long? Also, my dough was a little wet so I wonder if that made it crumbly. Thanks for your suggestions!
It’s possible that it rose too long in the first rise and then after rising again lost it’s strength and deflated in the oven. It can vary based on temperature and strength of your starter! For next time let the first rise be shorter, possible add a tad more flour maybe 1/2c-1 cup. Sometimes too little flour can cause this to happen too.
Can this recipe be baked in a dutch oven like traditional sourdough bread? If so, would I use the recipe for 3 loaves or 1 loaf? and what time and temp?
You could, but it wouldn’t turn out exactly like a traditional sourdough loaf. I am working on a recipe that will closer replicate that of a traditional sourdough artisan boule! Keep a look out for that one!
Can Brown sugar be used instead of white to make a sweeter bread?
I don’t see why not!
I’ve always kneaded my bread for at least 5 minutes. I saw you said kneading was not necessary. Could this be causing might not to rise correctly?
This type of dough doesn’t need much kneading. I don’t think that it would cause rising problems, but it’s worth a shot to try without kneading and see what happens
I know for some recipes I can substitute applesauce for oil (like in my banana bread recipe) but would I be able to do that for this bread? I’m just trying to look for a healthier option other than 1/2 a cup of oil.
You can use less oil, and add a bit more water but the oil is what helps give it such a soft texture. I use olive oil which is a much healthier option. You can also use avocado oil, or coconut oil
So, you’re saying that this dough doesn’t need to be kneaded at all??
Thank you!
Not really, just mixed until incorporated and then after first rise press down to remove air bubbles before shaping into loaves
Hi, Magen! The loaf pans you link to in your “Original Potato Flake Sourdough Broad Loaf” recipe above (3 Loaf pans (I use a 7.5x4x4.4 inch pan) via Amazon), do you use those pans for sandwich bread only or do you also use them to make your regular loaf bread? If you use these, do you bake with the lid on? Thanks so much!
I made my own starter which I named, “Doughby the free Starter”. After my first feed I decided to just make one loaf of this recipe for the original loaf bread. We waited patiently allowing Doughby to do his thing. It was a great success!! I have been making yeast bread for many years and my husband said this was the best I’ve ever made. The flavor, texture, smell… everything was perfect. I’m so excited to make a different recipe each week. Thank you for your clear and precise directions, you made it seem easy. I’ve never had the courage to try sour dough and after reading your posts and reviewing the recipes I decided this was the sour dough I was willing to try. Sooooo glad I did!! I’m hooked!!
I am so happy to read your comment! Yay! glad you have joined the sourdough journey along with me 🙂
Hi! I just stumbled across your recipe, and it’s the exact one I’ve been using! My question is that I sometimes end up with large air bubbles under the crust. What do you think could be the cause of this? Thank you in advance!
I think it could be that the dough rises to quickly possibly
Can dough be refrigerated after first rise and the next day shape , rise and bake?
Thanks for the help,
Deb
yes
I don’t feel like my bread is rising enough, it’s doesn’t get very tall, would this be likely a weak starter? I have let it proof to double in size and then double again, but I feel like it should be like a full loaf size and I am just not getting that. How do I bring my starter back to life or just start over?
What size loaf pans are you using and how many? When you say a full size loaf, are you referring to the size of a grocery store size loaf?
This happened with me as well. Next time I will only use 2 pans. My pans are 8.5 inch. I do have a scale so I will make sure the loaves are the same weight. Also I let it rise to the top of my large bowl in the initial rise. That is probably more than double. So my dough probably lost some of its strength in rising too long initially. I had 3 loaves. One was ready to bake (about 1/2 inch above loaf pan). It was flattening out at the top rather than rounding so I should have seen it was about out of strength. Well, I baked that one and it turned out perfect. I hoped that the other 2 loaves would rise higher, but they didn’t. While baking they deflated creating an inward arch.
I follow this recipe except i use corn oil. but my dough isn’t rising. My starter is bubbly and active. I made this starter from scratch and it did great the first couple of times I made bread with doubling in size but now it barely rises. I feed my starter with 1 cup warm water, 3 tbsp potato flakes, and 3/4 c sugar.
I used to have starter from a coworker that I fed and never had any problems with my dough rising with that one. I’m beginning to think it’s my starter. any suggestions?
It could be your starter, you might check out my trouble shooting guide and see if you are able to find something that seems off about your starter.
Can this be made in a pullman pan?
yes! Check out my measurements for the pullman pan!
Can we use butter softened in place of the oil?
yes
This was my first-every sourdough bread attempt! (My friend gave me some of your potato-flake starter…) This turned out so delicious and soft! The flavor was also very good… I don’t often life the super-tangy sourdough that I’ve had other places, this was more subdued. I will definitely make this again!
I”m so happy to hear this! I’m glad you found a sourdough you enjoy! This type of sourdough is definitely less tangy! We love it!
This bread is so incredible, I absolutely love everything about it, the taste, the texture, the fluffiness, the sweet and sour combo, so good! I have been having great success with my bread using your recipe. However, I can’t seem to be able to achieve the same sandwich bread “look” as yours. Mine crumbles too much and does not slice cleanly like yours. What could be going wrong? Either way, it’s still soft and fluffy and delicious! TIA!
sounds like too much flour! that will cause it to be crumbly. Try adding less flour and doing some kneading to help it become elastic. if you don’t have a stand mixer…You can still make it work…it will just take some arm strength and maybe a little longer kneading 😉
It might be easier to try the stretch and fold technique instead of spending so much time kneading. I would just remember that it will start out stickier and throughout the stretch and fold will become less sticky and more elastic.
Hi Magen I just found your Facebook page and website. I created my potato flake sourdough starter about a few weeks ago. I wanted to start making this because my aunt makes an outstanding tasting bread using this method. Her bread has a sourdough tang to it (and so do several others I’ve tried). The two batches I’ve made so far rise well and come out beautifully however they taste really bland. Could you take a guess as to why and how I can get that sourdough taste? It might just be that the starter needs a longer period of time to mature just don’t know. Thank you for any help.
Either way is fine! I’ve done both. I tend to leave mine on the counter more now that I bake a lot. But the fridge is fine too, especially if you don’t bake often.