Potato Bread + VIDEO

Potato Bread + VIDEO

Watch the video for this recipe:

 

Ever since I've discovered this recipe for potato bread I've made it for many times. Never got the chance to take photos, it tastes soo good that is completely devoured before getting to cool completely. The potatoes bring a special flavor and texture to this bread. It is that good that you can just eat it as it is no bother to add anything else on it. 
 
I've made few personal changes like using fresh yeast instead of dry active yeast and changed quantities to create one large loaf instead of two. I also changed the way of baking, I prefer to bake it into a preheated iron cast pan with lid to create steam instead of baking it on a baking stone or tray.
 
This year I discovered homemade sourdough bread which is amazing, none of yeast bread compares to that except this one. If I am in a hurry and have no time for a sourdough bread this rustic potato bread is the perfect choice.
 
 
Less time to rise and the result is great. An elastic soft crumb with a crispy crust... I just love it, my family love it too hope you will give it a try. It's worth the effort.
 
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Prep time clock
Cook time clock
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Ingredients
  • Makes 1 big loaf
  • 1 pound (500 g) white floury potatoes (about 3-4 medium potatoes)
  • 4 cups bread flour
  • 1/2 up to 3/4 cup (120-140 ml) water from boiling potatoes
  • 2 tsp salt
  • 2 tbsp oil (olive or sunflower oil)
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1 tsp brown sugar
Directions

 

  1. Wash potatoes well and boil with 1-2 teaspoons of salt until tender. Remove them from water and allow potatoes to cool. Keep 120-140 ml of water in which potatoes were cooked. 
  2. Meanwhile stir fresh yeast with 1 teaspoon brown sugar until it liquefies. Stir in 2 tsp of flour and set aside. 
  3. Peel and mash the cooled potatoes.
  4. Add flour into a large bowl and add the mashed potatoes into the center. Add salt and start mixing until crumbs forms. Dissolve the yeast mixture with the kept water and add to flour mixture. Start kneading until pulls away from the bowl. 
  5. Incorporate oil into the dough and continue kneading the dough onto a floured surface for about 5-10 minutes more.
  6. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for 35 minutes at room temperature until doubled in size. 
  7. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Before ending the roll sprinkle a little flour onto the last part. Roll and turn upside down and shape it into a ball. Place it onto a floured towel and cover. Let rise for another 35 minutes. 
  8. Meanwhile turn the oven to 470 F (240 C) and add a round (8 or 9 inches diameter) iron cast pan inside without the lid. Leave it in the oven for about 30 minutes until the dough rise.
  9. Remove the iron cast pan from the oven, turn the loaf into the pan and put the lid on. Bake for 25 minutes at 470F with the lid on to create steam.  
  10. Remove the lid and bake for another 20 minutes at 230C 440F to let the loaf get some crispy golden brown crust.
  11. Let it cool slightly before cutting. 
 

 

Potato Bread + VIDEO-1
Potato Bread + VIDEO-2
Potato Bread + VIDEO-3
Nutrition facts 1 Bread - Calories:2,491, Fat:33.8g, Saturated Fat:4.6 g, Unsaturated Fat:0.1 g, Carbohydrates:472.6g, Sugar:10.0 g, Fiber:30.8g, Protein:69.6g, Cholesterol:0 mg, Calories from Fat 304, Sodium 4708mg, Vitamin A 1%, Vitamin C 164%, Calcium 14%.Iron 167%,Nutrition Grade B+,Daily Percent Values are based on a 2000 calorie diet.
On October 05, 2012 at 11:20 am, Kayle (The Cooking Actress) said...
What a gorgeous loaf of bread! And I can't believe it's made with potato flour!
Re:

Thanks Kayle for your comment.  As for the flour this was not made with potato flour, I used wheat flour with mashed potatoes. I haven't tried working with potato flour yet, maybe I will do someday. Did you try any recipe using potato flour? I am curious how this works.

On October 05, 2012 at 11:55 pm, Julie @ WLOW said...
This bread looks completely to die for. I'm featuring your post as this week's Food Porn Friday on my blog's side bar. :)
Re:

Thank you very much for featuring this post to your blog. I really appreciate. Have a nice week. 

On October 06, 2012 at 10:03 pm, Karen K said...
Wowie zowie. Totally amazing. This is gorgeous. LOVE!
Re:

Thanks for you appreciation. If you like bread you must try this one. 

On October 07, 2012 at 09:47 am, Arthur said...
This looks delicious and I can't wait to make it myself. However, I have a question about the type of potato used. The recipe calls for white floury potatoes, yet the photos and beautifully made video show what looks like Yukon gold potatoes. Will Yukon Golds yield a different result than Idaho baking potatoes like Russets?
Re:

Thanks for your comment. Regarding the potatoes, you can use whatever you have in house. I have made this bread with red potatoes, yellow, white.. the bread was delicious in any case.  I said floury potatoes  to be easier to mix , but any kind will work very well. The taste is as good. Let me know when you try this recipe how did it work for you. Keep in touch.

On October 08, 2012 at 06:21 am, Kayle (The Cooking Actress) said...
Oops, sorry--I just realized the recipe said "white floury potatoes", that was my bad, it was like morningtime when I read this for the first time :P It looks amazing either way! And, no, I haven't used potato flour yet!
On October 11, 2012 at 06:51 pm, Nami | Just One Cookbook said...
Wow, I love potato bread and yours look soooo perfectly baked. This is great step by step for newbies like myself. I'm imagining the aroma from oven when this was just done... must be heavenly!
On October 22, 2012 at 02:45 am, Hanan said...
this recipe looks amazing and super easy... Thank you for sharing. However, I would like to ask please what else I can use instead of the iron cast pan. Another thing please if i want to add some herbs what do you recommend. I am defiantly going to try it very sooon :)
Re:

Yes, I consider it an easy recipe too and the bread tastes absolutely great. You can even boil the potatoes one day in advance, this way makes it even easier. Instead of an iron cast pan you can use a baking stone, or a simple pot with lid  like an enameled one, or simply a baking tray. You can preheat the baking tray, and transfer the dough onto a parchment paper over the hot back of the baking tray. If you bake it on a tray, to create steam you will have to put a pot with water in the oven. You should probably bake it to only 190C (375 F) for about 40 45 minutes. As for herbs I think it works what ever you like best, like green onion, rosemary, thyme, oregano or basil. I personally would go with green onion or caramelized onion. You might like this bread too: http://homecookingadventure.com/recipes/caramelized-onion-bread. If any other questions don't hesitate to ask. Have  nice day and let me know if you try the recipe. 

On November 11, 2012 at 04:58 am, Kathryn said...
My mother gave me a variation of this recipe years ago, but I am going to have to try your idea of baking in cast iron and share it back to my mom. Thank you very much posting.
On November 14, 2012 at 05:15 pm, irene said...
What size cast iron pot do you use for this bread? This looks so delicious and i want to try it soon, but i need to buy the right sized cast iron pot. thanks, irene
Re:

I am glad you mentioned it. It is an important detail and I forgot to add it. I will, after this reply .I used a round iron pot of 8-9 inches in diameter. Let me know when you try this:)

On February 14, 2013 at 04:09 pm, Judy said...
Okay, the bread sounds and looks wonderful. Please help me out. How much is 500g potatoes and 120-140 ml water. Sorry I don't know how to convert. Thanks. judy
Re:

Just made the changes to the recipe too,  500 g are around 3 or 4 medium potatoes and 120 ml is 1/2 cup. If any other questions let me know. Hope you will try this, is a great bred. 

On February 28, 2013 at 03:54 pm, judy said...
Thanks so much for the conversions. I'm anxious to try the bread. Will let you know how it turns out.
On June 21, 2013 at 01:24 pm, vanda said...
thx for your great step by step recipe,its gread,and the bread looks super delicous, well i have a question,im using dry yeast,and i cant figure out how much water i should use and what i should do abt it,could you help me with it please?thanks
Re:

If you use dry yeast, you don't have to increase the amount of water. Just use as much water required in the recipe. (120 -140 ml). With the dry yeast, just do this: Pour the yeast into the retained cooking water which is still warm and leave to swell for 5 minutes.  ... Add to the flour mixture and continue as the directions mention. Hope it helps. Sorry for the late answer.

On March 16, 2015 at 01:40 am, Elie said...
Wow! I'm baking it at the moment and it simply looks and smell amazing. I'm very excited to taste it! I just had a question. At the step 4, you said to knead it until it pulls away from the bowl, but in my case, it seemed to get worse and worse. I mean, always more sticky. I tried to add more flour a little bit at the time and again, it seemed to get worse. I finally decided to stop kneading and keep going to the step 5. So, I was wondering how long should I have knead it for and also what would you have done in my case. Thanx! :)
Re:

It might be the flour. What type of flour did you use? I would have done the same as you, going further with the steps, adding some flour, dusting the working surface just to be able to work with it.  Once it is in the oven doesn't matter too much if the shape of the bread was perfect or not. That is why it is a rustic bread. How did it turn out?

On March 16, 2016 at 06:00 am, Saliha said...
I have two questions: 1. Can bread flour be replaced with all purpose flour? 2. If one doesn't have iron cast pan, can normal round cake tin be used with a baking tray as a lid? Thank you kindly.
On April 28, 2016 at 11:04 pm, Marcel said...
Hola, hice tu receta de "potato bread" y fue un rotundo éxito, estrene mi dutch oven con ella. Lo comí con una pasta de aguacate con italian seasoning, vinagre balsámico, sal y pimienta... mi esposa y yo fuimos felices, mañana los niños también. thank you

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