Potato Bread
Potato Bread
Potato Bread is a white, soft and fluffy homemade bread. Leftover mashed potato is added to the dough. To make it more flavourful, I have added fresh rosemary and cheddar cheese. This bread makes a lovely sandwich bread.
Memories
Sometime back I had baked, (well actually some years ago..) an Irish Freckle Bread whereby potato is added to the dough. That bread was really soft and delish. So next on the list was to bake a savoury version. The first time I made the bread, I landed up with a very sticky dough and because of the extremely hot weather in Mombasa, the dough over fermented resulting a dough that I just couldn’t handle. Added some more flour, and then baked them as flatbread.
After that, tried making the bread twice and each time tweaking the recipe to suit my needs. I realized that to get a soft crumb the dough had to be a bit tacky or sticky. A tacky dough is best handled by the dough kneading machine. So now I don’t act like a hero when it comes to kneading the dough by hand.. out comes my KitchenAid.
Sharing This Recipe With Shhh Cooking Secretly Group
Every month like minded food bloggers come together to prepare a dish according to the chosen theme. The fun part of this group is that we are paired together and we all give our partners two secret ingredients to work with. When the prepared dish is ready we post the picture or photo of the dish and others try and guess the two secret ingredients.
This Month’s Theme
This month the admins of the group Renu who blogs at Cook With Renu and I came came up with the Theme Cook What You Like.
My partner for this theme is Archana. She gave me rosemary and cheese as my secret ingredients. These fitted perfectly with the Potato Bread recipe that I wanted to post on my blog. In return I gave her besan (chickpea flour) and buttermilk. With those ingredients she prepared Baked Khaman Dhokla. Being a Gujarati, I’ve not tried baked dhokla. After reading her recipe, am tempted to give it a try.
Recipes Using Mashed Potatoes
Before we go into the recipe for Potato Bread, here are some ways you can use leftover mashed potatoes or recipes where mashed potatoes are required:
Peas & Potato Pattis – Surti Style
Qistibi
Fusion Vada Pav
Beetroot Cutlets
Ingredients Required For Potato Bread
Flour
Use either all purpose flour or bread flour. I have used all purpose flour as the one available in Canada has higher gluten. In India, I need to add about 1 tbsp vital wheat gluten.
Potato
I used leftover mashed potato. No salt or flavourings are added to it. If you don’t have any leftover mashed potato then boil 1 medium potato. Peel and cut into half or quarters. Boil. Drain out the water. Mash the potato. Make sure you use potatoes that are good for mashing and it is not sticky.
Yeast
I have used instant dry yeast. That means I do not need to ferment it before adding to the flour. If you are using the non instant variety then add the yeast to the warm water. Allow it to ferment for 10 minutes or till the mixture is all frothy and creamy.
Water
Normal tap water which is warm. Insert your pinky finger in the water. If you can keep it there for a min then the water temperature is perfect for the bread. Hot water kills the yeast. You can use the water in which you have boiled the potato.
Salt
Use iodized, sea salt or rock salt.
Sugar
Adds a bit of flavour and also helps the yeast to ferment.
Herbs
An optional ingredient. I love to add dried or fresh rosemary. If you’re going to use fresh rosemary, make sure you chop it up finely.
Cheese
Another optional ingredient. I have added cheddar cheese. Can either grate it or cut into small cubes. I have cut it into small cubes. Another option is parmesan.
Butter/ Olive Oil
Feel free to use either butter or olive oil. I have used butter.
Milk
Need about a tablespoon to brush over the shaped dough before baking. Milk or Egg Wash helps to get that lovely golden crust.
Watch How To Make Potato Bread
POTATO BREAD
Ingredients
- 3¼ cups all purpose or bread flour
- ½ cup mashed potato
- 1 cup warm water
- 2 tsp instant dry active yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp butter
- 1 tbsp fresh rosemary finely chopped
- 50 g cheddar cheese cut into small cubes
- 1 tbsp milk
- extra flour for dusting
- extra butter for greasing
Instructions
- Add flour, salt, sugar and rosemary in a mixing bowl.
- Mix the flour well.
- Add yeast and mix.
- Add butter and rub it into the flour.
- Add mashed potato and mix well.
- Add warm water. Bring the dough together using your hand or a spatula.
- If you are using a dough kneading machine then allow the dough to be kneaded for at least 10 minutes or till it appears smooth.
- If you knead the dough by hand then lightly dust the worktop with a bit of flour.
- Knead till you get a soft smooth dough. This may take about 15-20 minutes.
- The dough will be sticky or tacky. Don't be tempted to add a lot of flour as that will make the bread dense.
- Take the dough out from the dough kneader.
- Place it on a lightly floured worktop or board.
- Lift one part of the dough and fold it in. Imagine 4 sides of the dough and fold each part over. Check out the video.
- Continue doing the quarter fold 2-3 times.
- Flatten the dough gently. Add the cheese cubes in the middle.
- Fold the dough over it.
- Using the sides of your palms, tuck in the sides of the dough to make a smooth round ball.
- Grease a mixing bowl with little butter.
- Place the dough ball in it. Cover the bowl with a lid or damp towel.Allow it to rise till it is double in size.
- As this bread dough has mashed potato, the fermentation time may be less.
- Mine got fermented in an hour.
- Lightly dust the worktop with some flour.
- Take out the risen dough from the bowl.
- Flatten it gently. And then again using the sides of your palms, tuck in the dough to make a nice round ball.
- Line a baking tray with parchment paper.
- Place the dough ball on it. Allow the dough to ferment again till it is double the size.
- This may take 30-45 minutes. Cover the dough with a damp towel.
- Preheat the oven to 180°C.
- Brush the top and sides of the dough with some milk.
- Bake the bread for 30-35 minutes till the top is golden brown.
- Remove the tray from the oven. Knock the bread. It should sound hollow if it is baked well.
- Allow the bread to cool for 5-10 minutes on the tray.
- Transfer the bread to a wire rack and allow it to cool further.
- Enjoy this soft crumb bread to make sandwiches or toast it.
Notes
- If you don't have leftover mashed potato then peel and boil 1 small potato in some water. Mash the potato.
- Use the water in which the potato was boiled for the dough.
- Can use dried rosemary.
- Can omit cheese if you want to. However, it adds a lovely flavour to the bread.
- Don't over ferment the dough, keep an eye on it. The potato helps the dough to ferment fast.
- Can roll into smaller rolls to make potato dinner rolls.
Pin For Later:
A Little Request:
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962
4 Comments
Priya Iyer
June 8, 2023 at 2:13 pm
That’s such a beautiful bake, Mayuri ji! The potato bread looks so perfectly made and delicious.
I don’t think I’ve ever tried potato bread before. Now you tempt me to try. 🙂
mayurisjikoni
June 8, 2023 at 2:16 pm
Thank you so much Priya, though you will not get a distinct flavour of potato in the bread, it turns out soft making it perfect for sandwiches. Some Irish breads have potatoes in them.
Archana
June 9, 2023 at 3:07 am
I love to play heroes and work with dough. However, I have been warned not to stress my wrists, so I will use my food processor to make bread. I have not baked bread in ages; it is too hot, but with the onset of rain, we love warm bread and soup. So this is going to be the first bake of the season.
Thanks, Mayuri. I will be updating you as soon as I make the bread.
mayurisjikoni
June 9, 2023 at 6:38 pm
Thank you so much Archana. I too prefer using my dough kneader. As the dough gets kneaded, I tackle other jobs. Enjoy baking after a long time.