Last week I made potato bread again. I had some older potatoes in the pantry and wanted to use something different from the classic bread. It seemed perfect for the weekend when I have a bit more time to knead and bake. It's not the kind of recipe you make in a hurry, but it's not complicated either. If you like softer doughs and a thin crust, it should turn out well.
Quick info
Total time: about 3 hours (including rising and baking)
Servings: 2 large loaves or 4 smaller ones
Difficulty: medium
Ingredients
For the dough:
- 1 kg white flour (plus extra for dusting)
- 5 medium potatoes (approx. 500 g), boiled and cooled
- 25-30 g fresh yeast or 10 g dry yeast
- 1 teaspoon sea salt (approx. 18 g)
- 50 ml olive oil (or other neutral oil, but olive oil gives a subtle flavor)
- 350-400 ml warm water (adjust according to the type of flour and moisture of the potatoes)
For the filling:
- 16 medium potatoes (1.6-1.8 kg), boiled and cooled
- salt to taste
- freshly ground black pepper
Preparation method
1. Boil the potatoes (all 21) in their skins, then peel them and let them cool completely. The ones for the dough will be grated on a fine grater, and for the filling on a coarse one or you can mash them roughly.
2. In a large bowl, sift the flour. Keep a little flour to dust the work surface if needed.
3. In a small bowl, mix the yeast with a little warm water (not hot) and a teaspoon of sugar (optional, only if you want it to start rising faster). Let it sit for 5 minutes until it starts to bubble.
4. Make a well in the center of the flour and add the activated yeast and olive oil. Sprinkle the salt around the edge so it doesn't touch the yeast directly.
5. Add the grated potatoes (for the dough). Start mixing with a wooden spoon, gradually pouring in a little warm water until a soft, non-sticky dough forms. If it feels too dense, add more water a little at a time.
6. Turn the dough out onto a floured surface and knead vigorously for 8-10 minutes until it becomes elastic and smooth. The potato dough is stickier than plain dough, but you shouldn't add too much flour; I prefer to knead it with oiled hands at the end.
7. Place the dough back in the bowl (greased with a little oil), cover with a clean towel, and let it rise for 1-1.5 hours, or until it doubles in size.
8. Meanwhile, grate the potatoes for the filling on the coarse grater. Mix them with salt and pepper to taste. If you like, you can add a sprinkle of green onion or a little cumin.
9. After it has risen, turn the dough out onto a floured surface and divide it into 4 equal parts. Take each piece and roll it out with a rolling pin, forming a rectangular sheet about 1.5 cm thick.
10. On each piece of dough, evenly sprinkle a quarter of the potatoes for the filling. Roll it up tightly like a loaf. Pinch the ends well so the filling doesn't leak out.
11. Braid the four rolls into a rope shape or however it works for you. If you prefer not to braid them, you can bake each separately. Move the formed bread to a baking tray lined with parchment paper. You can shape it directly in the tray if space allows.
12. Cover and let rise for another 30-40 minutes while the oven preheats to 180°C (with ventilation, if you have it).
13. Bake the bread for 80-90 minutes. The time depends on the oven and the size of the bread. If you see it browning too much on top, place a piece of parchment paper over it towards the end.
14. Remove the bread and let it cool on a rack for at least 20 minutes before slicing. I sometimes slice it immediately, but it crumbles more easily when it's very hot.
Why I make the recipe often
Potato bread keeps better than regular bread, staying soft even for two days. I find it useful when I want a hearty bread that works both plain and with various fillings. I use leftover boiled potatoes or those that are not quite fresh anymore. It's quite versatile and pairs well with soups, cheeses, or even in sandwiches.
Tips
- Use starchy potatoes, not new or salad types. Their starch content helps the bread's texture.
- Allow the potatoes to cool completely before adding them to the dough; otherwise, the dough will be too wet and sticky.
- Don't overdo it with flour while kneading; the dough will be slightly sticky, but that's how it should be.
- If you want a crustier crust, sprinkle the bread with water just before putting it in the oven.
- For extra flavor, you can sprinkle a little cumin or rosemary in the filling.
Substitutions
- White flour can be partially replaced with whole wheat flour (maximum 30%), but it will be denser.
- Dry yeast works just as well as fresh yeast.
- Instead of olive oil, you can use any sunflower or canola oil, but the taste will be different.
Variations
- Add a handful of sautéed onions to the filling for a more intense flavor.
- You can replace some of the filling with sweet potatoes if you want a different note.
- For a rustic look, sprinkle sesame or pumpkin seeds on top of the bread before baking.
Serving ideas
- With salted butter and radishes for breakfast.
- Alongside hearty soups or stews.
- As a base for sandwiches with aged cheese or smoked meat.
- Sliced thick, grilled, and rubbed with garlic.
Frequently asked questions
1. What type of potatoes is most suitable?
Starchy (white) ones, not red or new, because they have more starch and give consistency to the dough.
2. Can I do everything with a dough hook mixer?
Yes, but monitor the consistency; you may need a bit more water or flour depending on the type of potatoes.
3. Can I freeze the bread?
Yes, it can be frozen sliced or whole. After defrosting, the texture holds up quite well, especially if you warm it a bit before serving.
4. What can I do if the dough is too sticky?
Don’t add excess flour; rather knead with oiled hands and be patient while it rises. Potato dough will always be softer.
5. Can I use less yeast for slow rising?
Yes, if you have time, leave the dough in the fridge overnight with half the amount of yeast. It will taste better, but it takes longer.
Nutritional values (estimated, per 100 g of bread)
- Calories: 220-230 kcal
- Protein: 6 g
- Carbohydrates: 44 g
- Fats: 2.5 g
- Fiber: 2-2.5 g
Values may vary slightly depending on the amount of water, type of flour, and size of potatoes.
Storage and reheating
After it cools completely, store the bread wrapped in a cotton towel or in a paper bag. It holds well for 2-3 days at room temperature. For a longer period, it can be frozen in slices and taken out as needed. If you want to refresh it, place the slices in the oven or toaster for a few minutes. The bread retains its texture well even after freezing, especially if you let it thaw at room temperature and then warm it slightly.
Quick info
Total time: about 3 hours (including rising and baking)
Servings: 2 large loaves or 4 smaller ones
Difficulty: medium
Ingredients
For the dough:
- 1 kg white flour (plus extra for dusting)
- 5 medium potatoes (approx. 500 g), boiled and cooled
- 25-30 g fresh yeast or 10 g dry yeast
- 1 teaspoon sea salt (approx. 18 g)
- 50 ml olive oil (or other neutral oil, but olive oil gives a subtle flavor)
- 350-400 ml warm water (adjust according to the type of flour and moisture of the potatoes)
For the filling:
- 16 medium potatoes (1.6-1.8 kg), boiled and cooled
- salt to taste
- freshly ground black pepper
Preparation method
1. Boil the potatoes (all 21) in their skins, then peel them and let them cool completely. The ones for the dough will be grated on a fine grater, and for the filling on a coarse one or you can mash them roughly.
2. In a large bowl, sift the flour. Keep a little flour to dust the work surface if needed.
3. In a small bowl, mix the yeast with a little warm water (not hot) and a teaspoon of sugar (optional, only if you want it to start rising faster). Let it sit for 5 minutes until it starts to bubble.
4. Make a well in the center of the flour and add the activated yeast and olive oil. Sprinkle the salt around the edge so it doesn't touch the yeast directly.
5. Add the grated potatoes (for the dough). Start mixing with a wooden spoon, gradually pouring in a little warm water until a soft, non-sticky dough forms. If it feels too dense, add more water a little at a time.
6. Turn the dough out onto a floured surface and knead vigorously for 8-10 minutes until it becomes elastic and smooth. The potato dough is stickier than plain dough, but you shouldn't add too much flour; I prefer to knead it with oiled hands at the end.
7. Place the dough back in the bowl (greased with a little oil), cover with a clean towel, and let it rise for 1-1.5 hours, or until it doubles in size.
8. Meanwhile, grate the potatoes for the filling on the coarse grater. Mix them with salt and pepper to taste. If you like, you can add a sprinkle of green onion or a little cumin.
9. After it has risen, turn the dough out onto a floured surface and divide it into 4 equal parts. Take each piece and roll it out with a rolling pin, forming a rectangular sheet about 1.5 cm thick.
10. On each piece of dough, evenly sprinkle a quarter of the potatoes for the filling. Roll it up tightly like a loaf. Pinch the ends well so the filling doesn't leak out.
11. Braid the four rolls into a rope shape or however it works for you. If you prefer not to braid them, you can bake each separately. Move the formed bread to a baking tray lined with parchment paper. You can shape it directly in the tray if space allows.
12. Cover and let rise for another 30-40 minutes while the oven preheats to 180°C (with ventilation, if you have it).
13. Bake the bread for 80-90 minutes. The time depends on the oven and the size of the bread. If you see it browning too much on top, place a piece of parchment paper over it towards the end.
14. Remove the bread and let it cool on a rack for at least 20 minutes before slicing. I sometimes slice it immediately, but it crumbles more easily when it's very hot.
Why I make the recipe often
Potato bread keeps better than regular bread, staying soft even for two days. I find it useful when I want a hearty bread that works both plain and with various fillings. I use leftover boiled potatoes or those that are not quite fresh anymore. It's quite versatile and pairs well with soups, cheeses, or even in sandwiches.
Tips
- Use starchy potatoes, not new or salad types. Their starch content helps the bread's texture.
- Allow the potatoes to cool completely before adding them to the dough; otherwise, the dough will be too wet and sticky.
- Don't overdo it with flour while kneading; the dough will be slightly sticky, but that's how it should be.
- If you want a crustier crust, sprinkle the bread with water just before putting it in the oven.
- For extra flavor, you can sprinkle a little cumin or rosemary in the filling.
Substitutions
- White flour can be partially replaced with whole wheat flour (maximum 30%), but it will be denser.
- Dry yeast works just as well as fresh yeast.
- Instead of olive oil, you can use any sunflower or canola oil, but the taste will be different.
Variations
- Add a handful of sautéed onions to the filling for a more intense flavor.
- You can replace some of the filling with sweet potatoes if you want a different note.
- For a rustic look, sprinkle sesame or pumpkin seeds on top of the bread before baking.
Serving ideas
- With salted butter and radishes for breakfast.
- Alongside hearty soups or stews.
- As a base for sandwiches with aged cheese or smoked meat.
- Sliced thick, grilled, and rubbed with garlic.
Frequently asked questions
1. What type of potatoes is most suitable?
Starchy (white) ones, not red or new, because they have more starch and give consistency to the dough.
2. Can I do everything with a dough hook mixer?
Yes, but monitor the consistency; you may need a bit more water or flour depending on the type of potatoes.
3. Can I freeze the bread?
Yes, it can be frozen sliced or whole. After defrosting, the texture holds up quite well, especially if you warm it a bit before serving.
4. What can I do if the dough is too sticky?
Don’t add excess flour; rather knead with oiled hands and be patient while it rises. Potato dough will always be softer.
5. Can I use less yeast for slow rising?
Yes, if you have time, leave the dough in the fridge overnight with half the amount of yeast. It will taste better, but it takes longer.
Nutritional values (estimated, per 100 g of bread)
- Calories: 220-230 kcal
- Protein: 6 g
- Carbohydrates: 44 g
- Fats: 2.5 g
- Fiber: 2-2.5 g
Values may vary slightly depending on the amount of water, type of flour, and size of potatoes.
Storage and reheating
After it cools completely, store the bread wrapped in a cotton towel or in a paper bag. It holds well for 2-3 days at room temperature. For a longer period, it can be frozen in slices and taken out as needed. If you want to refresh it, place the slices in the oven or toaster for a few minutes. The bread retains its texture well even after freezing, especially if you let it thaw at room temperature and then warm it slightly.