Potato Bread
- 4.5 lbs russet potatoes
- 1.5 cups reserved potato water, warm to touch
- 4 Tbsps dry yeast
- 2 Tbsps olive oil
- 4.5 lbs all purpose flour
- 3 Tbsps salt (or to taste)
- 1 1/2 cups chives or scallions (optional)
Peel the potatoes. Cut and boil until soft. Reserve the water. Let the potato cool. Add yeast to water. Stir to dissolve and let stand for a few minutes to activate. White foam should form on top.
Mix cooled potatoes, yeast and oil together until fully incorporated. Cover and let it stand for about 30 minutes (does not have to double in volume but you will notice sponging). Add flour, salt and optional seasoning and knead, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough. Divide dough. Form into loaves and let it stand for about an hour, covered, before baking at 350°F for about 45 minutes.
You can dust the loaves with flour before baking to give it a rustic look. I also scale dough into 4 ounce rolls to use for sandwiches.
Makes 4 loaves.
From: Patricia
Mix cooled potatoes, yeast and oil together until fully incorporated. Cover and let it stand for about 30 minutes (does not have to double in volume but you will notice sponging). Add flour, salt and optional seasoning and knead, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough. Divide dough. Form into loaves and let it stand for about an hour, covered, before baking at 350°F for about 45 minutes.
You can dust the loaves with flour before baking to give it a rustic look. I also scale dough into 4 ounce rolls to use for sandwiches.
Makes 4 loaves.
From: Patricia