Homemade potato bread

Name: Homemade potato bread
Ingredients: 2 medium potatoes (300 g); 600 ml water; 1 teaspoon salt (for boiling); 25 g fresh yeast; 1 teaspoon sugar; 500-550 g flour; 25 g butter; 45 ml milk; 30 ml olive oil; 150 ml potato cooking water; 1 teaspoon salt (for the dough)

Pasta/Pizza - Homemade potato bread by Laurentia J. - Recipia

Homemade potato bread is served at everyday meals; the boiled potatoes make the crumb soft and fluffy, while the crust browns. The dough, made with milk, butter and oil, is divided into two round loaves, which are stored in paper bags once cool. I choose floury potatoes of a similar size so they mash evenly. Prep: 25 minutes. Cook: 50 minutes. Rest: 110 minutes. Total time: 185 minutes. Servings: 12. Approximately 230 kcal and 5 g protein per serving.

Ingredients

2 medium potatoes (300 g)
600 ml water
1 teaspoon salt (for boiling)
25 g fresh yeast
1 teaspoon sugar
500-550 g flour
25 g butter
45 ml milk
30 ml olive oil
150 ml potato cooking water
1 teaspoon salt (for the dough)

Preparation

1. Peel the potatoes, cut them into quarters and boil them in 600 ml water with 1 teaspoon salt for about 15 minutes, until a fork slides easily into them. Keep 150 ml of the potato cooking water and drain the rest. 2. Rub the yeast with the sugar until it turns liquid. Add 1 tablespoon of the measured flour and set aside while you mash the potatoes. 3. Mash the potatoes, then mix them with the butter, milk and oil. Let the mixture cool until lukewarm, pour in the 150 ml of reserved cooking water and mix until smooth. 4. Mix in the yeast mixture, then the remaining salt and flour gradually, until you have a dough that no longer sticks to your hands. Knead it energetically for 5 minutes on a work surface dusted with a little flour. 5. Cover the dough and leave it to rise for 30 minutes, until visibly puffed up. 6. Knead the dough again for 3 minutes, divide it in two and shape two round loaves. Put them on a baking tray and leave them to rise for another 20 minutes, until they look fluffier. 7. Heat the oven to 220°C. Bake the loaves for 10 minutes, then reduce the temperature to 180°C and bake for another 25 minutes, until golden. 8. Leave the loaves to cool for 60 minutes before putting them in paper bags.

Notes

They go well with vegetable soup or with cheese for breakfast, cut into thicker slices. Once completely cool, store them in paper bags; they stay fresh for at least 3 days. Floury potatoes of a similar size mash easily and make a less watery mash than waxy potatoes. Let the mash cool until lukewarm before mixing it with the yeast, as hot mash can weaken it. Flour absorbs liquid differently, and potatoes can hold on to more water, so the texture of the mash affects how much flour goes into the dough. Start almost three hours before the meal, as rising, baking and cooling take time. For one loaf, halve all the quantities and check the browning earlier, as a smaller loaf usually bakes faster. For a dairy-free version, replace the milk with 45 ml unsweetened plant-based drink and the butter with 25 g oil; the bread contains gluten.