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Potato Bread + VIDEO
Posted on October 5, 2012
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.
50 mins + 70 mins rise
- 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
- 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.
- Meanwhile stir fresh yeast with 1 teaspoon brown sugar until it liquefies. Stir in 2 tsp of flour and set aside.
- Peel and mash the cooled potatoes.
- 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.
- 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.
- 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.
- 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.
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.