Easy Homemade Potato Bread Recipe You'll Love
Servings: 6 servings
Calories: 390kcal
This easy homemade potato bread recipe is the only one you'll ever need. Get a step-by-step guide to baking a soft and fluffy loaf.
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Equipment
- 1 Saucepan
- 1 grater
- 1 stand mixer
- 1 Dutch oven pot
Ingredients
- 600 g flour
- 150 g potato boiled, grated
- 300 ml water warm
- 1 teaspoon sugar
- 12 g sea salt
- 7 g dried yeast one sachet
- 50 ml water for baking
Instructions
- Place your whole, unpeeled potato in a pot of cold water. Bring the water to a boil and cook until the potato is tender and soft all the way through. Once cooked, drain the potato and let it cool
- Once the boiled potato has cooled enough to handle, peel away the skin and grate it using a small grater.
- In the bowl of the stand mixer, combine 50 g of flour, 1 teaspoon of sugar, 7 g of dried yeast, and 50 ml of warm water. Using a spoon, stir the ingredients together until they are fully combined. Set the bowl aside in a warm place for about 30 minutes.
- Add the remaining flour, the salt, your grated potato, and the remaining 250 ml of warm water. Knead it with the dough hook for about 7-8 minutes on medium speed.
- After kneading, form the dough into a ball and place it back into the bowl. Cover the bowl tightly with plastic wrap and let the dough rest for about 1 to 1.5 hours, or until it has doubled in size.
- Grease your work surface with a small amount of oil and turn the doubled dough out onto the prepared surface. Using your hands, gently press and roll the dough into a rectangular shape about 1 cm thick.
- Take one of the long ends and fold it over to cover about two-thirds of the dough. Then, take the opposite end and fold it over the top of the first fold. Finally, fold the entire length of the dough in half.
- Cover the folded dough with plastic wrap. Place it back in a warm, draft-free spot and let it rise for another 30 minutes.
- Grease your hands and your work surface once more. Gently press the dough down to release some of the air, then roll it out by hand into a rectangular shape.
- Tightly roll the dough lengthwise into an oval or torpedo shape. As you roll, be sure to keep the dough taut.
- Transfer your shaped dough to a baking dish or Dutch oven that you've lined with parchment paper. Place the lid on the baking dish and let the dough sit for a final 30 minutes.
- Pour 50 ml of water directly into the bottom of your baking dish, making sure it's under the baking paper where your dough is resting.
- Place the lid on your baking dish and slide it into the preheated oven. Bake for 30 minutes at 230°C. Reduce the oven temperature to 200°C (400°F) and continue to bake for another 10 minutes with the lid still on.
- Remove the lid from your baking dish. Bake at 200°C (400°F) for an additional 10 to 12 minutes, or until the crust is a deep, golden brown.
- Take the bread out of the oven and use a pastry brush to lightly brush the top of the loaf with water.
- Transfer the bread to a wire cooling rack and let it cool completely.
Video
Notes
Make sure your boiled potato is grated or mashed until it is completely lump-free. Any small chunks of potato can prevent the gluten from developing properly around them, leading to a denser, uneven texture in your finished loaf.
Make sure your water is warm, not hot (around 40°C), as water that is too hot can kill the yeast.
Freshly baked bread is best enjoyed within a day or two, but this potato bread stays moist and delicious for much longer than a typical loaf.
Nutrition
Calories: 390kcal | Carbohydrates: 82g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 782mg | Potassium: 224mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 5mg
