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–+ servings
loaf of sourdough potato bread with two slices of bread sliced off the loaf. A small dish of pats of butter behind the loaf
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Sourdough Potato Bread

Sourdough potato bread is a seriously soft and delicious, with a fluffy inside and crispy outside. Perfect for sandwich, toast, French toast, or all on its own. 
Course Sourdough
Cuisine American
Keyword sourdough potato bread
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 11 hours
Total Time 12 hours 5 minutes
Servings 24
Calories 160kcal
Author Lisa

Ingredients

  • 1 cup mashed potatoes can used leftover or make with 1 large russet potato explain in directions how to make mashed potatoes
  • 2 cups milk can also sub potato water (the water the potato boiled in to make this dairy free)
  • 2 teaspoons salt
  • 1/4 cup sugar
  • 4 tablespoons softened butter plus more for greasing the pans
  • 1 cup sourdough starter active and bubbly
  • 5 1/2 cups all-purpose flour

Instructions

  • Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
  • Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
  • Drain potatoes and mash. Set aside.
  • Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
  • Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
  • Bulk rise- 8 hours in a warm place. The dough should double.
  • Divide the dough into two equal sized dough balls.
  • Shape to fit into loaf pans.
  • Grease pans well to prevent sticking. Add dough to loaf pans.
  • Cover with something airtight and rise again until doubled, about 2-3 hours.
  • Preheat oven to 350 degrees.
  • Bake for 45 minutes or until the crust is golden.

Notes

  • Don’t have a stand mixer? No problem. Mix ingredients in a bowl and let it set for about 15 minutes. Next, start stretch and folds.
  • Grab the edge of the dough in the bowl and pull up gently wiggling the dough a bit while stretching it upwards. Push the dough back into the center. Turn the bowl a quarter turn and do this stretch and fold again, repeating 2-3 more times. This is one round of stretch and folds.
  • First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds stretch and folds – every 30 minutes.

Nutrition

Calories: 160kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 220mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg