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.
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!
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
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!