Rustic Potatoes Bread

Potatoes are a versatile and delicious ingredient, and the potato bread recipe we will explore today is an excellent choice for any meal. The first step in preparation is to wash the potatoes well, ensuring you remove any impurities from their surface. You can decide whether to leave the skin on the potatoes or to peel it off; from my experience, the roasted skin adds a unique flavor to the bread. If you choose to peel it, use a knife or a special cleaning sponge. Once the potatoes are peeled, cut them into suitable cubes for mashing and put them to boil in a pot of salted water. Let them boil until a fork easily goes into them, an indication that they are ready.

After the potatoes have boiled, drain them and keep about 125 ml of the liquid they boiled in. In a bowl, add the sugar and dry yeast to the warm liquid, letting the mixture rise for 2 minutes. This step is crucial, as the yeast will begin to activate, contributing to the dough's rise. In the meantime, place the potatoes in the food processor bowl or, if you do not have such a device, use a potato masher. If you opt for the processor, attach the paddle and mash the potatoes at medium speed.

Once the potatoes are mashed, add the oil and the risen yeast, mixing well. Remove the paddle and attach the dough hook. Add the first amount of flour mixed with salt over the potato mixture and start kneading. At first, the dough will be crumbly and inconsistent, but keep kneading and gradually it will start to come together. The dough will become soft and sticky; at this point, start adding the second amount of flour, one tablespoon at a time, continuing to knead.

Kneading will take about 11 minutes in a processor or 20-25 minutes by hand until you achieve a soft, non-sticky, and silky dough. It is important to know that the amount of flour may vary depending on the potato variety; sometimes less is needed, other times more. After you have obtained the dough, grease a bowl with a little oil and place the dough back in, covering it with a clean towel. Let it rise in a warm place, preferably in the turned-off oven, under a lit bulb.

After the dough has doubled in volume, carefully turn it onto a kitchen towel sprinkled with flour. Shape the dough into a rectangle and roll it up, leaving an unrolled portion at the end, which will be sprinkled with flour. Cover it again with the towel and let it rise for the second time. Finally, carefully transfer the dough to a greased baking tray, ensuring the unrolled portion is on top, taking care not to stick to the rest of the dough.

Preheat the oven to 200°C and place a tray of water on the bottom rack to generate steam. Bake the bread for about 25 minutes or until it is golden brown and sounds hollow when tapped with a finger. The bread can be customized with various dried herbs or even bits of bacon for added flavor. This potato bread recipe will bring a rustic and savory touch to your table. Enjoy!