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.
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.