Potato Bread – James’ favorite kind of sandwich bread is potato bread, so I figured it was high time I make this bread at home.
This was the first sandwich style bread that I have made and it turned out pretty well! It was a little short, I should have let it rise over the loaf pan more, but there’s always next time, right?!
The bread was very tasty and smooth, similar to what you will find at the grocery store. The recipe was easy to follow, even for a bread novice like myself. I am still working on perfecting this…at least for our taste. 🙂
As seen on Amber’s Delectable Delights, originally from George Greenstein’s Secrets of a Jewish Baker, on pages 51-53
- 1 medium potato
- 2 1/2 cups boiling water
- 1/4 cup warm milk
- 2 packages active dry yeast
- 2 tablespoons unsalted butter or shortening, at room temperature
- 2 tablespoons sugar
- 5 to 6 cups unbleached all-purpose flour
- 2 tsp salt
- Flour, for dusting work top
- Vegetable oil, for coating bowl
- Shortening, for greasing pans
1. Wash and thoroughly scrub the potato, then cook in the boiling water until soft (approximately 30 minutes). Drain, reserving 2 cups potato water. Peel the potato, mash, and set aside to cool. Extra potato water can be refrigerated and used in any yeast recipe for added nutritive value and tenderizing power.
1. In a large bowl sprinkle the yeast over the 1/4 cup warm milk; stir to dissolve.
2. Stir together the cooled mashed potato and butter. Add the potato mixture along with the 2 cups reserved potato water to the large bowl.
3. Add in the sugar, 5 cups flour, and salt.
4. Stir until the dough comes away from the sides of the bowl, adding more flour 1/4 cup at a time if necessary. Potato dough will remain a little sticky.
5. Turn out the dough onto a floured surface (or switch to the dough hook on a stand mixer) and knead, adding more flour if necessary, until the dough feels smooth and elastic (8 to 10 minutes).
1. Transfer the dough to a clean, oiled mixing bowl and turn to coat.
2. Cover and set aside until the dough doubles in volume. Punch down, cut in half, shape into two balls, and allow to rest, covered, for 10 minutes.
1. Press down each ball and shape into a pan loaf.
2. Place into 2 greased 8- or 9-inch loaf pans, cover, and set aside to proof until the breads come up above the tops of the pans. Dust with flour and cut a deep slash down the length of each loaf.
1. Bake in a preheated 375 degree F oven until the bread has a hollow sound when the bottom is tapped with your fingertips (about 50 minutes). The sides should feel firm.
2. If necessary return the bread to the oven for an additional 5 to 10 minutes.
3. If using tiles or an oven stone, finish the bread on them for an additional 5 to 10 minutes.
4. Remove from the pans and let cool on a wire rack.
5. When cooled to room temperature, slice – and enjoy!