Potato Bread

Name: Potato Bread
Prep time: 35 min
Cook time: 4 h 25 min
Total time: 5 h
Yield: 1 pieces
Ingredients: 400 g white flour (type bl55); 120 g boiled potatoes; 2 level teaspoons dry yeast (about 4-5 g); 1 teaspoon salt; 2 tablespoons oil; yield: 1 loaf of 500 g

November 3, 2015

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White fluffiness. This bread is very fluffy, soft, and stays that way longer thanks to the addition of potatoes. The crust is thin and soft. You can really taste the potatoes at the end in this bread, especially in the crust which has a hint of baked potato flavor. It can also be baked in a loaf pan, it's perfect for sandwiches. Making bread at home feels soothing every time, and now that it's gotten quite cold outside, I'll do it as often as possible.

Ingredients

400 g white flour (type BL55)
120 g boiled potatoes
2 level teaspoons dry yeast (about 4-5 g)
1 teaspoon salt
2 tablespoons oil

Yield: 1 loaf of 500 g

How to prepare potato bread

For this recipe, you'll need about 2 medium potatoes which you cut into cubes (if they have thin, healthy skin you can leave them unpeeled; but if the skin is thickened or shriveled, peel them) and boil in salted water. Drain the potatoes and let them cool. Collect 250 ml of the potato cooking water and let it cool too. You can continue with the next step only when the potatoes and water are lukewarm.
Mash the potatoes like for puree and weigh out 120 g of mash, that's what you need for the recipe.
Add the salt and oil to the potato. Mix. Add 120 g flour and the dry yeast and mix again. Add 250 ml of the potato water and mix for 5 minutes (you can use a mixer at low speed or simply a fork). You'll get a dough slightly thicker than pancake batter.
Cover the bowl with a towel and leave in a warm place (about 28°C) for 1 hour to activate the yeast. This is the sponge.
Add 1/3 of the remaining flour (by eye, no need to weigh) and knead for 5 minutes (by hand or with a stand mixer). The dough is now very sticky and soft. Add 1/2 of the remaining flour and knead for another 5 minutes. Then the rest of the flour and knead for 5 more minutes. You'll get a dough that's still sticky but firm enough to hold its shape (see photo 2).
Place the dough in a bowl greased with a little oil, cover with a towel and put in a warm place for 1.5 hours (until it doubles in volume).
Turn the risen dough out onto a work surface dusted with a little flour. Gently stretch with your hands until you have a square/rectangle. Roll up the dough and place it with the seam down in the baking tray (with parchment paper on the bottom and dusted with a little flour).
Put the tray with the bread into a plastic bag and let it rise for 30 minutes. Meanwhile, preheat the oven to 220°C and place a small pot with water on the bottom of the oven to generate steam.
If you want, score the bread in 2-3 places with a sharp cutter. Put the bread in the oven. Immediately remove the pot with water. Bake the bread for 10 minutes. Then lower the temperature to 190°C and bake for another 30 minutes.
Let the bread cool before slicing.