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The Original Potato Flake Sourdough Bread Loaf

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.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total rising time 16 hours
Total Time 15 minutes

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

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