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Potato Bread + VIDEO
- Makes 1 big loaf
- 500 g white floury potatoes (about 3-4 medium potatoes)
- 4 cups bread flour
- 120-140 ml (1/2 up to 3/4 cup) 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
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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.
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Meanwhile stir fresh yeast with 1 teaspoon brown sugar until it liquefies. Stir in 2 tsp of flour and set aside.
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Peel and mash the cooled potatoes.
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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.
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Incorporate oil into the dough and continue kneading the dough onto a floured surface for about 5-10 minutes more.
- 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.
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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.
- 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.
- 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.
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Remove the lid and bake for another 20 minutes at 230C 440F to let the loaf get some crispy golden brown crust.
- Let it cool slightly before cutting.
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.
Thank you very much for featuring this post to your blog. I really appreciate. Have a nice week.
Thanks for you appreciation. If you like bread you must try this one.
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.
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.
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:)
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.
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