Potato bread

Name: Potato bread
Ingredients: 600 g potatoes; 1500 ml water for boiling the potatoes; 1050 g white wheat flour; 14 g dry yeast; 1 tablespoon salt; 1 tablespoon sugar; 250 ml lukewarm water; 3 tablespoons oil

Pasta/Pizza - Potato bread by Violeta M. - Recipia

Potato bread goes into the oven with the mashed potatoes only once they are lukewarm, and comes out with a browned crust and soft crumb. Mashed potatoes, flour and yeast make a homemade loaf with elastic dough; after three rises, I put it in the oven and let it brown. I cut it into thick slices and eat it with salty cheese. Preparation: 25 minutes. Cooking: 80 minutes. Resting: 120 minutes. Total time: 225 minutes. Servings: 12. Approximately 395 kcal and 10 g protein per serving.

Ingredients

600 g potatoes
1500 ml water for boiling the potatoes
1050 g white wheat flour
14 g dry yeast
1 tablespoon salt
1 tablespoon sugar
250 ml lukewarm water
3 tablespoons oil

Preparation

1. Peel the potatoes, cut them into pieces and boil them in 1500 ml of water for 20 minutes, until tender. Drain and mash them, then let the mash sit for 15 minutes, until lukewarm. 2. Sift the flour into a large bowl and set 50 g aside. Mix the dry yeast with a little flour, then add it to the mash along with the sifted flour, salt and sugar. 3. Gradually pour in 250 ml of lukewarm water and knead for 10 minutes, until the dough comes together. Add the oil and knead for another 5 minutes. 4. Cover the bowl and leave the dough in a warm place for 1 hour, until it has increased in volume. 5. Knead again for 5 minutes, then cover the dough and leave it to rise for 30 minutes, until puffy. 6. Turn the dough out onto a surface dusted with the reserved flour and shape it into 3 loaves. Place them on baking paper and leave them to rise for 15 minutes. 7. During the last 15 minutes of rising, heat the oven to 200 °C. Bake the loaves for about 1 hour, until browned.

Notes

This bread comes from Banat, passed from one acquaintance to another; it also bakes well in an electric or gas oven, though the people it came from use a terracotta oven. Three people had three loaves for three days: one was eaten on the first day, the other two over the next days. I mix the dry yeast with a little flour before adding it to the bowl; I’ve also added too much water by mistake, and when that happens, add flour gradually until the dough has the right consistency, without changing the taste. The mash can be plain or made with milk and butter, as long as you keep the amount at 600 g; instant potato flakes don’t work. The bread contains gluten, and the version made with mash containing milk and butter also contains dairy. Floury potatoes make a drier mash, while waxy ones can retain more water after boiling. Cover the loaves with a cotton towel after baking so they don’t dry out quickly. I cut it into thick slices and serve it with vegetable soup.