I’m not a huge bread baker. I don’t have time for several rises, kneading for days and patience. I don’t have the patience, gosh darn it.
What's In This Article
Thick and chewy No Yeast Potato Bread is an easy and quick homemade bread recipe perfect for deli sandwiches and more!
But I do like bread. Total lovers of carbs. And is seems I am not alone. I would also venture to say that many of my carb lovers generally purchase their bread instead of bake it themselves.
I am usually in that boat, but like the rest of the country (world, really) I am now stuck at home to flatten the curve and I find myself with A. Time B. No Yeast C. No Bread at the store.
Seems I am not alone because since I published my famous 2-ingredient bread after making it on Facebook LIVE with my daughter, it has gone bonkers and people are requesting more no yeast bread recipes.
Now I’ve been up since 4am baking bread and will soon run out of flour so it is a good thing that I managed to develop several solid recipes in that time. And was able to freeze all this bread!
One that I wanted to play with, and have before with yeast, is potato bread. I love potato bread for hamburgers buns and even dinner rolls, but both of those get their light and airy texture from yeast.
No yeast bread will be moist, but heartier and dense. A rustic loaf is what I call it. Perfect for sandwiches, bread dipping oil, paninis and just for a snack. But it is a thick and chewy crumb.
What type of potatoes are in potato bread?
This potato bread uses mashed potatoes. Now I made mashed potatoes specifically to use in the bread, but generally speaking it is a great way to use up leftover mashed potatoes.
I would suggest using smooth mashed potatoes instead of chunky (otherwise you’ll have chunks in your bread). In fact, instant mashed potatoes are great for this type of recipe. They are also awesome for crusting baked chicken wings and mashed potato cups.
The flavor of bread you end up with come from the type of mashed potato you use.
Cheesy garlic mashed potatoes = cheesy garlic bread
Creamy Ranch Potatoes = ranch flavored bread
Garlic Dill Mashed Potatoes = garlic dill bread
If you just want plain, a blank slate, if you will, then opt for the basic recipe on the back of an instant mashed potato box.
You can always add other flavors too. Here are my favorites:
- Roasted garlic
- Powdered garlic
- Caramelized onion
- Fresh herbs
- Caraway seeds
- Italian seasoning
How to make Homemade Potato Bread
It is fairly simple. You’ll need a couple of basic ingredients.
- Mashed Potatoes
- Whole Milk
- Vegetable or Canola Oil
- Baking Powder
While many breads don’t use eggs, some, like brioche, do to help the bread rise. This particular recipe also uses quite a bit of baking powder, so I don’t recommend subbing self-rising flour for this one.
I do suggest whole milk to have some fat in the mix. If you use skim or lowfat milk, add 1 tablespoons of melted butter or a splash of heavy cream or buttermilk.
Simply mix the bread by hand in a large mixing bowl or the bowl of a stand mixer fitted with the bread hook.
Knead for an additional minute after dough has come together and turn into a round baking dish. You can use cast iron or glass, but this dough has the tendency to spread out and having it in a baking dish helps it go up. The dough will be fairly sticky.
Next, you’ll score it deeply. Forgetting to score the bread is the best to ensure it won’t back all the way through. Use a sharp knife, razor or serrated knife to do this.
Bake it until the top is lightly browned. I do recommend waiting for it to cool before slicing. Hot bread has the tendency to fall apart easily.
After it is cooled, store it at room temperature wrapped in plastic wrap or aluminum foil. It is best within the first 3 days of baking.
Other quick bread recipes you might enjoy:
- Banana Walnut Bread
- Quick Dinner Rolls
- Herb and Cheese Drop Biscuits
- No Yeast Roasted Garlic Bread
- More Quick Bread Recipes
- Honey Whole Wheat Bread
No Yeast Potato Bread
- 2 cups mashed potatoes , smooth and cooled
- 2 eggs
- 3/4 cup whole milk
- 1/4 cup vegetable oil
- 3 1/2 cups flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- Cooking spray
- Preheat oven to 375 degrees. Coat an 8 or 9 inch cast iron pan, glass casserole dish or round cake pan with cooking spray. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the bread hook, combine mashed potatoes and eggs until combined.
- Add milk and vegetable oil, blending until just combined.
- Sift together flour, baking powder, fine sea salt and sugar. Add to wet mixture.
- After dough has come together, blend or mix for an additional 1 minute.
- Turn dough into greased cooking vessel. Don’t push too hard, but make sure the dough is flat, not rounded on the top. Score a large “X” in the top. Give a light dusting of cooking spray to the top of the bread.
- Bake for 45-50 minutes. If the top starts to brown too much, loosely cover with a leaf of aluminum foil.
- Remove and allow to cool before turning out of the baking dish. Wait for bread to nearly cool fully before slicing.
- Store wrapped well at room temperature. Bread is best enjoyed within 3 days of baking.
- If you’ve tried this recipe, come back and let us know how it was!
Girllllllllll…..I made this last week for my family as a side for a pot of stew. Amazing! I am making another loaf today for a church pot luck tomorrow. So little trouble…so much flavor! I threw in a few tablespoons of sour cream since I only had low-fat milk. Perfect.
So glad you loved it! And thanks for coming back to let us know!
I made this recipe today only in a gluten free version. I used a mix of gluten free flours (3 1/4 cups total flour) and added some xanthan gum and increased the baking powder. . I did add a Tablespoon of melted butter since I used 2% milk. I slashed the top down the middle and baked it in a loaf pan. The loaf had a great rise and browned beautifully. It slices really well and tastes like a mild firm potato bread. I’m looking forward to trying it in grilled cheese, French toast, bread pudding, etc. Thanks for the great recipe!
Geez- that sounds delicious! Thanks for coming back to let us know and give other readers your secrets!
Could I substitute almond flour for the regular flour?
I have not tested it, but I going to say it probably won’t work. I’d use a GF all-purpose flour instead.
I made this with Just Egg and a combo of Chick pea flour, tapioca flour, and potato starch along with the mashed potato and added onion powder, garlic powder, rosemary and Italian Seasonings. Fantastic!!! Thank you
What if I don’t have 2full cups of mashed potatoes? I am 1/2 cup short. Would I just add more flour?
You’ll probably need to cut back on flour, actually. Try 3 cups.
I did not think this tasted any good.
Thank you for the feedback, what was it that didn’t taste good or how would you have changed it?
Is this bread texture more like a biscuit?
Um, yes, I guess depending on the biscuit. It is certainly a thicker and heavier bread because it doesn’t contain yeast, which helps things create air pockets and makes then light and fluffy.
Oh my I am so excited to come across this recipe. Growing up chicken ala king was my favorite meal. It was served at school of all places. Well bought the instant mash and powdered butter milk then found this recipe. I can’t wait to try it. Thank you however did you come up with it? I’m a cheesecake expert but flour is my arch nemesis.
Made this for the first time today. Made a slight alteration by adding parmesan cheese and onion powder to the batter. Looks and smells amazing. Didn’t have 9in round pan and used a 8×5 casserole dish that worked just fine.
Great! Thanks so much for letting us know, Alley!
followed the recipe as written. made it in my toaster oven. very moist, better than biscuits. thanks for sharing.
Thanks much for coming back to let us know, Cindy. Glad you enjoyed it.
I’m a fan of soda bread and beer bread so this is just up my alley! This is a great quick potato bread recipe! I had less than 2 cups of leftover garlic mashed potatoes and went for it anyways using same amount of everything. Didn’t have while milk and used half-n-half instead. Saw some room temp butter on the counter and slathered it on top before placing it on the cast iron and scoring. Came out beautiful! It had the consistency of a biscuit if you’re not used to “quick breads” before.
Thank you for the feedback, your time is much appreciated!
This recipe is robust! We could not follow it to the letter because of shortages, but it still turned out well! Thanks so much! We made a half recipe and baked it in a 4.5 inch by 8.5 inch glass loaf pan. That’s plenty as a side for soup tonight and for some sandwiches and toast tomorrow.
We are so glad to have a way to make bread with what we have and we aren’t missing yeast at all tonight. We used a blend of whole wheat flour, white flour, instant mashed potatoes, a little almond meal, and a little toasted wheat germ. We also had to use powdered sugar, peanut oil, safflower oil, and a little vegan buttery spread. Luckily, we had some liquid egg substitute and a little powdered milk. I pulled it out of the oven when the internal temp was 205 F. It is tasty and is both yielding and pleasantly bouncy.
Thanks again! Keep well!
Glad you love the recipe!
what a fantastic recipe I loved using up my mashed potatoes for this bread and it was delicious!
Yummy! I’m looking for non-yeast breads since I can’t find yeast in the store. This is one I’ve never heard of before and so glad I tried it. Just fabulous. Everyone loved it.