Rachel had a moment of inspiration the other day, and ended up baking some of the most delicious potato bread I’ve ever tasted. I’d made a couple vague attempts at something similar (and they were not very tasty), but this bread was everything that makes potato bread good, and more. Hearty, soft, faintly sweet, with that little hint of homey potato flavor that makes it so good.
She used this potato bread recipe for her bread, with some small adjustments: more potatoes and don’t peel them (the peels add more flavor and aren’t at all weird), and a lot less fat in the recipe (you don’t miss it).
Anyway, it’s great and I think you should try it. No more intro necessary. Awesome for sandwiches or eggs, or when you just want some bread. It would definitely also work really well as sandwich rolls or dinner rolls.
Potato Bread Recipe
5 medium thin-skinned potatoes (like red potatoes or yukon gold, etc)
1.5 cups cooking water from potatoes
1 tablespoon yeast
1/2 cup sugar (white or brown)
1 tablespoon salt
3-4 tablespoons butter or vegetable oil
6 cups (roughly) all-purpose flour (feel free to sub some whole wheat)
Cut the potatoes into smaller portions; this helps the boiling process go a little quicker.
Boil them until soft, like you would for mashed potatoes. Save enough water for your recipe and allow it to cool to lukewarm.
If you want, you can prep the yeast in the water (again, once it’s cool enough) with a little honey. This is a nice jumpstart for the yeast, but the bread won’t suffer if you mix it straight into the dough.
In a large bowl, mash the potatoes into the water and add the salt, sugar, eggs, and melted butter/oil.
Add in your flour a cup or two at a time and mix thoroughly. Continue adding the flour gradually until the dough is shaggy and kneadable. Dump on to the counter and knead until fairly smooth.
Return to a greased bowl and allow to rise until doubled in bulk (no picture, do it like any other bread). Then, divide the dough equally into 3 medium loaves (or 2 big ones) and place in loaf pans to rise again.
Once the dough is increased in volume and rises above the edge of the pan, score the loaves (if you want) and bake at 375°F.
Once it’s golden and baked, or an internal temperature of at least 180°F, remove the loaves from the oven and remove from pans to cool. This should take somewhere in the neighborhood of 30 minutes.
Till next time, foodies!