Grammy's Kitchen · No-Knead Bread · Potato Bread
One of 174 no-knead bread recipes we measured
36 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 54% | 83% |
| fat | 6% | 4% |
| salt | 2% | 2% |
| yeast | 0% | 1% |
| total sugar | 1% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces Russet potatoes (or baking potatoes, about 2 medium + 1 cup of potato water) |
| 488 g | 2 cups whole milk |
| 12 g | 1 tablespoon granulated sugar |
| 2 packets active dry yeast (or 4 1/2 teaspoons) | |
| 57 g | 1/4 cup melted butter |
| 18 g | 1 tablespoon salt |
| 900 g | 7 to 8 cups all-purpose flour |
Method: 10 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Holly, I am not a baker and rarely bake even the simplest things. But I do know how precise certain things need to be (hence why I don’t bake lol) So I have a question about the butter… salted or unsalted?? I enjoy a lot of your recipes and look forward to ” — a cook
“Some ovens have a dough proofing setting you can use, you can also turn the light on in the oven and proof it in the oven. Or place a cup of boiling water in the oven (while turned off) next to your dough to let it proof. I hope that helps!” — a cook