In my journey of bread making, I came across a recipe that I’m dying to share with you for a number of reasons. It’s a really simple recipe-and it contains no yeast. Because it has no yeast, it takes less preparation time-great for working moms! And it contains a potato-which just sounds fun to say. Actually, I learned from research, and from making this recipe, that replacing a portion of the flour in your bread with potatoes can result in a softer and moister loaf. Who knew?
The recipe comes from the New Dr. Price Cookbook, published in 1921 by the Royal Baking Powder company-which explains why there is so much baking powder in the recipe! Baking powder, of course, serves as the leavening agent and while the amount may seem large, it really does work. Here’s the recipe
Ingredients
• 4 cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 7 teaspoons baking powder
• 1 medium-sized, cold, boiled potato
• 2 cups milk (water may be used)
Instructions
Boil a potato. You can use leftover mashed potatoes (about ¾ of a cup, no more) but I decided to use a real potato, grated into the dough. I boiled one medium skinned potato for about 20 minutes until it was easily pierced with the fork. The boiling process steamed up my windows!
After draining the potato, I rinsed it with cold water and then filled the saucepan with ice water and let it sit another 20 minutes. Viola, cold boiled potato!
Sift the flour, salt, sugar and baking powder.
Grate the potato into the flour mixture.
Mix the potato into the flour-it will resemble course crumbs.
Add the milk and mix the whole combination until the dough is smooth and soft. Turn it into a greased loaf. Smooth the top with a knife dipped in melted butter.
Allow the loaf to stand in a warm place for 30 minutes. Bake at 375 degrees for 40 minutes.
The loaf turned out looking exactly like the yeast loaves I’ve been making. The taste was unique-sort of like a biscuit in slices. It was really delicious with butter and jam, very soft and moist. This is a great recipes if you want homemade bread in a hurry. Enjoy!
Bite From the Past 
These are the BEST muffins of all time! Will be sharing with all my friends! Thank you!!
Thank you so much-I am thrilled to hear you enjoyed them!
Oops *bread, not muffins!
Is it actually baking “powder” bread?
I’m not sure how, but that post has been up for nearly two years and repinned 100+ times and no one has noticed my goof until you! Good catch Lauren, thank you.
This should be wonderful with sausage gravy on a slice, or bunch of them…. OR we make gravy from (2 cans) cream of mushroom and (1 can) condensed french onion soups mixed together… Sounds very yummy for sure… Thanks
I saw this and have always had a phobia.about making homemade bread with yeast! I guess maybe too labor intensive. This looks rustic and delicious and I definitely will try it!! Thank you!
Silly question but is it plain flour or self raising? Xx
Not silly! I always use plain all purpose flour.
Have you ever tried it using gluten free flour?
I have not but what a good idea for a follow up post!
I’m trying this recipe now with gluten free flour. I thought it looked like a lot of flour and milk to only fill your loaf pan half way by the looks of your pictures. Did you only make half a recipe in your loaf pan, or do you just have a larger bread loaf pan? I don’t think I’ll be able to fit it all in mine, especially if it rises. Thoughts?
Well…. The recipe didn’t turn out well. I subbed the flour for Namaste gluten free flour blend and used water as my liquid. The bread came out bland and gummy. I know this is not because of the recipe but because of the gluten free flour. I would not suggest making this recipe with gluten free flour unless it was tweaked specifically for it. I did end up putting all of the dough in one loaf pan and it didn’t raise too much. Thank you for sharing this recipe!
Mindy, I’m sorry to hear that. I have heard that it’s hard to translate most bread recipes for gluten or dairy free. May I recommend this cookbook? http://www.amazon.com/The-How-Gluten-Free-Cookbook/dp/1936493616 I’m a huge fan of America’s test kitchen and they spent two years creating a gluten free recipe for nearly every traditional dough.
Hi. I just made this. The dough is very sticky and not at all like bread dough. Help
If its sticky, add more flour by 1/8 cup amounts until its smooth.
I have been looking for a recipe for salt-rising bread. My husband loves it and I haven’t been able to find it for years. Do you know anything about this?
I had never heard of it but did a bit of internet digging and found this recipe: http://allrecipes.com/recipe/salt-rising-bread/ We should try it!
This bread was very good, I served it with soup. Only thing I had to bake it approx 20 more minutes than recipe called for.
does this toast well?
I toasted the second day I had it. I toasted it in the oven and put honey and butter on it 🙂
I think it should be “coarse” as in texture, not “course” as in a class. This recipe is awesome btw! Super yum! Making again tonight!
I also use almond milk instead of regular, and did 2.5 cups white flour and 1.5 cups wheat. I messed up and used too much potato, which caused the bread not to cook all the way through, so I just sliced and toasted individual pieces…..HEAVEN!!!!
Is it possible to skip potato completely?
Yes, you could substitute another 1/2 cup of flour for the potato but I think it might have a slight effect on the texture.
Reblogged this on Jinxie's World and commented:
I may need to try this recipe, with a few modifications for my allergic-to-the-entire-world diet, of course.
Thank you!
I would love to try this recipe since I’m allergic to yeast. but I can’t get it to print. what am I doing wrong?
I don’t know Laura! You should just be able to right click on the page and then select print. What happens exactly when you try?
I don’t know why it wouldn’t work then. it worked great just now.
Thank you. I’m not sure why there was a difference. Oh well. I’m looking forward to trying it.
Would you be able to substitute the medium potato with instant potato flakes? If so, how much would equal a grated medium potato??
First, I Love That Chair !!! Second, This is a great, easy recipe, but why isn’t it called a potato bread? Anyway, I fail usually when it comes to bread recipes…but I’m crossing my fingers + toes for this one!!! Thanks. 🙂
This recipe is amazing!! As my first time baking bread, I’m totally satisfied. Moving forward I would add more salt, and more almond milk (I substituted), and that’s it. Delicious! Thank you!!
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This is a fantastic recipe and turns out an amazing loaf! my daughter is allergic to yeast, dairy, and soya and as you can imagine these things are in pretty much all bread products. so thank you. my daughter is happy she can have toast and sandwiches 🙂
Hooray!! Thanks for sharing that–you made my day!
Se ve riquisimo! !
Saludos. Gracias por compartir su receta. La voy hacer y ya le contaré. Que facilita. Gracias. Me gustó sus post.
Can you make this in muffin tins?
I’ve never tried to do so! But I’m all for experimenting. I would cut the baking time down to 12-15 minutes. Let me know if you try it!
Can you put it in a bread maker? I was given one for Christmas and can’t use yeast
I would imagine so. If you can make quick breads in your bread maker, I can imagine you could use it to make this one. Let me know how it turns out–I don’t have a bread maker so I can’t test it.
anyone succeed in this recipe? I failed numerous bread recipe 😦
Absolutely love this bread recipe! I have a small loaf tin, so I halved the quantity in original recipe. I used almond milk instead and reduced the quantity just a little as I didn’t want my bread to be too moist. Simple to make, delicious to eat!
Hooray! Thank you!
I have been looking for a good yeast free bread recipe due to my family allergies. I love this one. I will be giving it a try .Thanks
Let me know how it goes for you!
This sounds great, I’m wondering if there would be an issue if I substituted sweet potato, since I don’t eat nightshade?
I honestly don’t know but I’d love for you to try and let me know!
I have this cookbook on my Kindle & tried the recipe today. It is truly fantastic – a bit hit w/the dinner gang. I ended up rubbing the (nearly hot) bits of boiled potato between my hands into the flour – came out fine. The surprise was letting a quick-bread loaf sit for 30 mins in a warm place before baking. The sitting didn’t make it rise before baking, but it came out with a beautiful high rise and golden crust. I used a spray bottle of water and sprayed down the top & sides immediately upon coming out of the oven, then let it cool down for 15 mins before slicing. Deeee-licious and so much faster than yeast bread. A keeper for sure!
I’m so happy it turned out well for you. Thanks for sharing!
What is the best way to store this?