Potato Bread

Photo by Martha H.
Adapted from robertsplace.ca

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from robertsplace.ca

Ingredients

  • 1

    pound (454 gm) potatoes, peeled and boiled in enough water to cover.

  • 1 1/2

    cups (12 fl oz - 355 ml ) potato water (reserved from boiling)

  • 1

    large egg

  • 1/3

    cup ( 2.6 fl oz - 78 ml) olive oil

  • 1

    tsp (5 ml) salt

  • 2

    tsp (10 ml) white sugar

  • 6

    cups (23 1/4 oz - 660 gm) white bread (strong) flour

  • 2

    tsp (10 ml) dried yeast

  • Equivalent:

  • 1

    pound potatoes equals 2 cups mashed potatoes

Directions

Drain the water from the boiled potatoes and reserve 1½ cups of the water. Mash the potatoes and allow the water and potatoes to cool to room temperature. Mix the potato water, sugar and yeast together and leave until foamy. Combine the flour and salt in a large bowl, form a well in the centre. Mix the yeast mixture, mashed potatoes, egg, and oil together and pour into the middle of the flour. Start to combine the ingredients together, first with a large spoon and then using your hands. Tip out onto a floured board and continue to knead, adding more flour if necessary. (Do not add too much flour or the bread will be dry.) Knead for at least ten minutes until the dough is silky smooth and slightly sticky, but does not adhere to the work surface. Place the dough in a large greased bowl, cover with a clean tea towel and allow to rise in a warm place for 60 - 90 minutes. Punch the dough down and tip onto a lightly floured work surface. Knead lightly to remove any large air bubbles and divide into three equal parts. Form into loaves and place in loaf pans. (I like to use a piece of parchment paper in the bottom of each pan to prevent sticking.) Allow to rise for another 60 minutes until the dough is above the edges of the pans. Lightly dust the tops of the bread with white flour. Bake in the centre of the oven at 375°F or 190°C for 25 minutes. Remove the loaves from the pans and bake for an additional 5 minutes or so, directly on the oven rack to ensure the bottom of the loaves are firm and baked through. The loaves should sound hollow when rapped lightly on the bottom with your knuckle. Allow to cool on a wire rack.

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