Breads · ALWAYS FREE
Skin-on potato sandwich loaf
A soft yeast pan loaf with finely mashed skin-on potato incorporated into its dough.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Steam diced potato in a basket above simmering water for 15-20 minutes until very tender. Mash thoroughly including every piece of skin, finely mincing any broad skin strips and returning them. Spread on a plate and cool 20 minutes; use all mash.
- Warm milk and measured about 2 ⅔ tbsp (40 g) water to 100-110°F / 38-43°C. Add yeast and sugar; wait 10 minutes until foamy. Mix with all mash, flour, butter and salt. Knead 8-10 minutes until supple; use a little measured oil on hands rather than extra flour.
- Lightly oil the bowl with part of the measured oil. Cover and rise 60-90 minutes until doubled. Oil a 9-by-5-inch / 23-by-13-cm loaf pan with remaining oil.
- Gently press dough into a rectangle about 9 inches wide, roll into a log, pinch seam and place seam down in pan. Cover and proof 40-60 minutes until center stands about 1 inch / 2 ½ cm above the rim.
- Heat oven to 350°F / 175°C. Bake 40-45 minutes until golden and center reaches 195-200°F / 91-93°C. Tent if top darkens early. Rest in pan 10 minutes, then cool on a rack at least 60 minutes before twelve equal slices.
- Do not taste raw dough. Store completely cooled bread airtight for up to 2 days or freeze slices. A cool room may extend rising and total time.
Estimated nutrition
Per serving · 1 of 12- Calories
- 168 kcal
- Protein
- 5 g
- Total carbohydrate
- 29.4 g
- Total fat
- 3.2 g
- Total sugars
- 2.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One twelfth of the complete loaf; final slice weight varies with evaporation. Contains wheat and milk; no gluten-free, vegan or dairy-free tag.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Skin-on potato sandwich loaf: raw scrubbed potato flesh and skin; bread flour; whole milk; water for yeast mixture; active dry yeast; granulated sugar; unsalted butter; fine salt; canola oil for bowl. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
