Potato Bread
Ring the dinner bell and call the cowboys, lunch is served.
Sweet dreams are made of.. potato bread. Light, fluffy with a irresistibly crispy crust, the crunch on this bread is delightful!
Thinly sliced, toasted or not, this hearty bread is wonderful topped with all of your favourite sandwich fixings, or eat it plain, with your favourite plant-based butter.
With three, that’s right, three potatoes per loaf, you wont need a side of fries, for the potatoes are lovingly kneaded into the bread. A sandwich served on potato bread will most certainly keep you full until supper.
Contrary to popular belief, a perfectly crusty bread can be achieved sans sourdough starter – my suspicious, sciency sourdough starter can continue to subsist in all its sloppy, yet sinuous splendor.
A formidable kitchen trick, to this perfectly shaped loaf? Baking the bread in a cast-iron dutch oven.
Potato Bread
Ingredients
- 3 medium potatoes (peeled, roughly chopped and boiled)
- sea salt
- 4 cups flour
- 1 cup water reserved from boiling the potatoes
- 2 tbsp olive oil
- 1 8 gram packet of instant quick rise yeast (approximately 1 3/4 teaspoons)
- 1/2 tsp sugar
- 1/4 cup warm water
Instructions
Proof yeast
- To proof yeast, add 1/2 teaspoon sugar to 1/4 cup of warm water (110°–115°F/43-46°C). Stir in 1 packet of yeast (1 3/4 teaspoons). Let stand.
Boil potatoes
- Wash, peel and chop potatoes. Boil with 2 teaspoons of salt until tender. Remove them from water, roughly mash and allow potatoes to cool. Keep one (1) cup of water in which potatoes were cooked.
Knead and let rise
- In a large mixing bowl, combine flour and mashed potatoes. Add yeast mixture. Stir in reserved, salty potato water a little at a time (I used 3/4 of a cup. Start kneading until the dough pulls away from the bowl. Incorporate oil into the dough and continue kneading the dough onto a floured surface for about 5 minutes. First Rise: Sprinkle oil onto a clean bowl, place the dough and cover with a kitchen towel Let it rest for 30-40 minutes at room temperature until doubled in size. Punch dough and shape it: Punch down and shape the dough into a ball by flattening the dough into an oval shape and rolling one edge inward it. Before ending the roll sprinkle a little flour onto the last part. Roll and turn upside down and shape it into a ball. Place it back in the oiled bowl and let rise for another 30-40 minutes. While the dough is rising for the second time, preheat the oven to 450 F and place the cast iron dutch oven (without the lid), in the oven while the oven preheats (wow, that's a mouthful). Carefully remove the dutch oven from the oven, turn the loaf into the pan and put the lid on. Bake for 25 minutes at 450 F with the lid on to create steam. Remove the lid and bake for another 15-20 minutes so the crust becomes crispy and golden. Let it cool slightly before cutting.
Final words, on Potato Bread:
Whether you sandwich something that has eyes and parents between the slices or keep it PG and stick with plants, this makes a killer sandwich.
Let me know what you think on Instagram! Comment on the potato bread post and, stay tuned to our @nixon_farm on Instagram for our garden-to-table recipes and farm stories!
Love potatoes as much as we do? Peruse these recipes:
“I AM JUST SO GRATEFUL FOR ALL THE WAYS I CAN EAT POTATOES” – me (t-shirts coming soon!)
More potato recipes to try: