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potato bread

Potato Bread

5 from 2 votes
The potatoes bring a special flavor and texture to this potato bread. Baked in an iron cast pan, bread turns to have an elastic soft crumb with a crispy crust.
Servings 1 servings
Prep Time 50 minutes
Cook Time 45 minutes
Rising Time 45 minutes
Total Time 1 hour 35 minutes
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Ingredients
  

  • 1 pound (500 g) white floury potatoes (about 3-4 medium potatoes)
  • 4 cups bread flour
  • 1/2 cup to 3/4 cup (120-140 ml) water from boiling potatoes
  • 2 tsp salt
  • 2 tbsp oil (olive or sunflower oil)
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1 tsp brown sugar

Instructions
 

  • Wash potatoes well and boil with 1-2 teaspoons of salt until tender. Remove them from water and allow potatoes to cool. Keep 120-140 ml of water in which potatoes were cooked. 
  • Meanwhile stir fresh yeast with 1 teaspoon brown sugar until it liquefies. Stir in 2 tsp of flour and set aside. 
  • Peel and mash the cooled potatoes.
  • Add flour into a large bowl and add the mashed potatoes into the center. Add salt and start mixing until crumbs forms. Dissolve the yeast mixture with the kept water and add to flour mixture. Start kneading until pulls away from the bowl. 
  • Incorporate oil into the dough and continue kneading the dough onto a floured surface for about 5-10 minutes more.
  • Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for 35 minutes at room temperature until doubled in size. 
  • On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Before ending the roll sprinkle a little flour onto the last part. Roll and turn upside down and shape it into a ball. Place it onto a floured towel and cover. Let rise for another 35 minutes. 
  • Meanwhile turn the oven to 470 F (240 C) and add a round (8 or 9 inches diameter) iron cast pan inside without the lid. Leave it in the oven for about 30 minutes until the dough rise.
  • Remove the iron cast pan from the oven, turn the loaf into the pan and put the lid on. Bake for 25 minutes at 470F with the lid on to create steam.  
  • Remove the lid and bake for another 20 minutes at 230C 440F to let the loaf get some crispy golden brown crust.
  • Let it cool slightly before cutting. 

Video

Nutrition

Serving: 1gCalories: 2.491kcalCarbohydrates: 472.6gProtein: 69.6gFat: 33.8gSaturated Fat: 4.6gSugar: 10g
Calories: 2.491kcal
Course: Bread
Cuisine: American
Keyword: artisanal bread, bread iron cast, bread recipe, bread recipe video, bread video, crunchy crust bread, homemade bread, potato bread, potato recipes, quick bread recipe, rustic bread, yeast bread