Oat Potato Sandwich Bread
Soft, wholesome, and packed with subtle texture, this Oat Potato Sandwich Bread is the perfect homemade loaf for all your sandwich and toast cravings. Made with mashed potatoes for a tender crumb and rolled oats for a hearty, rustic bite, this bread combines simple pantry staples into a unique and flavorful bake. A touch of honey adds natural sweetness, while warm water and active dry yeast create the perfect rise for a fluffy loaf. With just the right amount of effort, this recipe yields a golden, fresh-baked bread that’s ideal for slicing and layering with your favorite spreads, veggies, or deli meats. Whether for a casual breakfast or a gourmet sandwich, this versatile bread will make every meal feel special. Perfect for anyone who loves homemade bread with a twist!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Rolled oats
- 1 cup Mashed potatoes (unsalted)
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 3 tablespoons Unsalted butter (melted)
- 1.5 teaspoons Salt
- 1 large Egg
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a small bowl, mix the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, rolled oats, and salt.
Add the frothy yeast mixture, mashed potatoes, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Lightly grease a large bowl with vegetable oil. Place the kneaded dough in the bowl, turning it to coat the surface with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and transfer it to a floured surface. Shape it into a log to fit a standard 9x5-inch loaf pan.
Grease the loaf pan and place the dough inside. Cover and let it rise again in a warm place for 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C). Once the dough has risen, bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool for 5-10 minutes in the pan. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 56.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 152 mg | 12% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
