POTATO BREAD RECIPE

 

INGREDIENTS:

– 1 packet  active dry yeast

– 1 cup warm water (115 F)

– 1 teaspoon sugar

– 2 tablespoon corn oil (I used vegetable oil)

– 2 teaspoon salt

– 1 cup cold mashed potatoes

– 1 cup  milk

– 5 cups unbleached all purpose flour, plus more for kneading

HOW TO MAKE IT:

Lets start adding 1/4 cup of warm water at 115 F to your KitchenAid mixer bowl (make sure you measure the temperature of the water inside the KitchenAid Mixer bowl, It has to be at 115F).

 Sprinkle your dry yeast and the sugar and let it sit for about 5 minutes. When it foams completely you know your dry yeast Mixture is ready to start, whisk it until all blended.

Start your KitchenAid mixer on Speed 2 with the hook attached to it and start mixing the yeast adding the remaining 3/4 cups of water into the mix, the oil and the salt.

Mix in the cold mashed potatoes and the milk and start adding the flour cup by cup until the dough is nice, soft but not sticking between your thumb and index finger, If dough is sticky you need to add a little more flour. Let your KitchenAid Mixer work the dough for you for until its smooth and elastic.

After the dough is ready, transfer the it to a clean bowl sprayed with cooking spray covering with a clean Kitchen towel and let it rest for about 1-2 hours.

Like always I had warmed up my oven to 170F for about 10 minutes because It was cold in my house, and I have to say I thought the dough would be nice and fluffy after 1 hour and It did not, To be honest it didn’t chance at all after the 1st hour so I decided to relax and wait another hour. When I opened my oven, my dough was super fluffy and big, wow.

Now prepare your baking sheet spraying a little cooking spray and laying parchment paper and set aside.

Sprinkle a little flour on a clean surface and punch down the dough and  knead lightly for about 3-5 minutes.

Shape the dough into 1 big round  loaf and 2 smaller round loaves and place it on the prepared baking sheet. Cover with a clean damp towel or lightly oiled plastic wrap and let it rest for about 45 minutes or until doubled the size.

Preheat the oven to 400F. Using a sharp Knife, cut an X shape over your loaves.

Bake on the center of your oven for about 35-45 minutes or until golden brown.

Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

This bread is heavy because of the potatoes and will never be completely cooked, potato bread is always moist and it may look undercooked but trust me, it is not!

I hope you enjoy it and Lets get baking!!!!

What you will need
 
Warm water, yeast and sugar foaming
 
The dough will look elastic and soft
 
Resting in the oven
 
After 2 hours resting and kneading the dough, I cut into 2 small round loaves
 
Ready to rest for another 45 minutes
 
 
and 45 min later the dough looks great, cut the X on the top of the loaves
 
Crispy on the outside ...
 
 
And soft on the inside, yummmmm

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