I already posted several recipes of the potato bread, but today I would like to share one more recipe with you, undoubtedly one of the best. This bread is delicious with light silky crumb and irresistible crust.
- 60 g instant mashed potato flakes
- 300 ml water
- 450 g bread flour
- 2 tbsp vegetable oil (lard)
- 1 tbsp honey (molasses, sugar)
- 50 ml water
- 15 g fresh yeast
- 2 tsp salt
- Place potato flakes into the bowl (food processor, bread maker)
- Add boiling water, stir well and leave to stay for 2 hours
- In a separate bowl crumble yeast, rub sugar into it, add 50 ml of water and leave for 10 min to proof
- Mix together yeast proofing and potato mash, stir well
- Gradually adding the flour make the dough (knead for 5 min), add salt and oil at the end
- Knead the dough again, place it into the greased bowl, cover with plastic and leave to rise in a warm place for 45-60 min
- Generously dust the working space with the flour
- Place the dough onto it, punch it and divide in two
- Shape each piece into the bread loaf of any form, place it into the baking paper, dust with flour and cover with towel. Leave to rise for 23-30 min
- Preheat the oven together with the baking tray to 230 C
- Score the loaves with a very sharp knife (0,7 inch deep)
- Spray the oven with water and place the loaves
- Bake for 5-6 min at 230C, then spray the oven again with water, reduce the temperature to 210C and bake for 20-25 min more until ready
- Cool on a wire rack, don’t cover.
I baked this bread several times using both instant mashed potato and traditional potato mash. I can say that there is a big difference to it, in the taste, dough consistency, etc. So, if you have nothing against using instant mashed potato flakes, I would recommend using them in this recipe. You can also add fresh rosemary or dill to the dough, the herbs which go perfect with potato.
You can crumble the yeast directly into the flour and then mix with potato mash, but I prefer “traditional” method of proofing the yeast first with sugar. The amount of water could vary between 50-70 ml, it depends on the flour, temperature, humidity. I like my crumb light, so I’m always adding more water. If you want to have the crumb, which is dense and firm you should use 300 ml of water. In any case the dough sticks to the fingers, if you keep on adding flower, the bread would turn heavy and stodgy.