POTATO BREAD

July 9, 2016

Found a new bread recipe I really like. Admittedly a little more work than the usual bread recipe. But on the other hand you save a lot of time by using fresh yeast. What I like to do is combine it with some other dish I’m cooking. Whenever I’m cooking potatoes anyway I throw in a couple more and use them for the bread.
Funny enough the bread doesn’t taste like potaoes at all. It has a very distinct taste that pares best with savory toppings or minimalistic with a thin layer of butter.

POTATO BREAD

  • 300g potatoes
  • 125ml water
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 280g flour
  • pinch sugar
  • ¼ block fresh yeast

fox_potato_bread

_ peel potatoes and boil in water until tender

_ remove potatoes from the water and leave to cool down slightly

_ mash potatoes [try to get rid of as many lumps as possible]

_ take 125ml of the water you boiled the potatoes in [make sure it’s not hot anymore] and combine it with yeast and sugar

_ mix until well combine

_ add flour and salt [this will feel rather dry]

_ finally add 300g mashed potatoes

_ knead until well combined [this might take up to 15 minutes]

[add more flour or water if necessary]

_ place in a floured bowl, cover and leave to rise for 30 minutes [in a warm spot]

_ punch out the air and place it on a baking sheet [or in a wicker bowl]

[you can also divide the dough into smaller pieces at this point]

fox_potato_bread

_ either heat a dutch oven to 230°C and bake the bread in it for 30 minutes with lid on and an additional 20 minutes without the lid

_ or preheat the oven to 190°C with a bowl of water in the bottom of your oven for 30 to 40 minutes

fox_potato_bread

_ once bread is nice and golden remove from the oven

[if you knock on the bottom of the bread you should hear a hollow sound]

_ fold in a kitchen cloth and leave to cool to room temperature

fox_potato_bread fox_potato_bread

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