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Potato Bread

Potato bread

Do you follow a lot of blogs?

I sure do. More than enough. I don’t subscribe to them but have them bookmarked and visit them time to time. And if something catches my eye, I add that recipe to my try list. And this does not even count my recipe inspiration board on pinterest.

I am addicted. And I am loving it.

Potato bread is one such recipe by a fellow blogger who actually pursued her hobby and went to a culinary school. Oh, what a life! As part of school, she learnt bread making and posted a potato bread recipe.

I have hated store-bought potato bread but her photos of potato bread made me want to try it.

So, this Sunday, I made potato bread. And I must say, it was a revelation. It is good bread for sandwiches and  for sopping up gravies. It is mildly potato flavored, not too dense or not too light. Although Vipul became a fan, I think that this was a successful experiment – something I may not try again. Nothing against the bread, but just that there are more bread recipes pinned and vying for my attention!

Potato Bread Recipe

Makes 1 loaf

  • 1/2 cup mashed boiled potato
  • 1/2 cup milk
  • 1/2 cup warm water
  • 2 tablespoon honey
  • 2 tablespoon butter
  • 1 egg
  • 1/4 cup water (  to proof the yeast)
  • 2 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 3 – 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon freshly grated ginger root

1. Take the potato , milk, water, honey and butter in a saucepan and warm them till the butter melts. Take off heat and whisk well. Set aside to cool.

2. Beat the egg.

3. Proof the yeast in water with the sugar. Wait for 5 minutes or till the yeast doubles over. If it doesn’t proof, discard and start with fresh yeast.

4. In the meantime, mix 3 cups flour with salt and ginger root and mix well with a spoon for a minute or so.

5. Add the yeast and the potato mix and then mix well for few minutes. Dump the sticky mix onto counter top and knead well with heal of your palm.

Repeat till you have a nice smooth dough.

Avoid adding more flour unless it is very sticky and does not come together after kneading.

6. Place this in a well oiled bowl, covered with oiled cling wrap,  in a warm, draft free place to rise. The dough is risen well when it looks about doubled in volume and if you stick 2 fingers in it stays indented. This is called first rise.

It can take a couple of hours at least. Go nap or watch a movie.

7. After first rise, take the dough out of the bowl. Gently press it down and then roll into shape. Set aside for second rise.

The loaf should rise above the sides of the pan.

8. Pre-heat oven to 375 F.

Bake the loaf for 20- 25 minutes till golden brown or the interior reads 195 F at least.

Let cool and then slice.


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