Potato Bread Recipe
The potato bread recipe can be prepared as a complement
homemade meal and in other occasions some slices could be on a platter
as classic appetizers.
The bread combined with simple dips based on garlic, tomatoes or
fresh cilantro is going to have a unique taste, meaning that there
probably won't be any left overs.
Alternatively, using some natural butter
spread will make the bread have the typical buttery flavor in a
3 to 4 hours
- 1 package active dry yeast
- 1/4 cup water (85-95°F, 29-35°C)
- 1 1/2 tsp dry thyme (crushed)
- 1 cup unbleached white bread flour
- 1/4 cup safflower oil
- 3 cups all purpose flour
- 3/4 cup cornmeal
- 1 tsp brown sugar
- 2 cups peeled, mashed, baked Yukon Gold potatoes
- 1 cup milk (or potato milk)
- 1 tsp salt
- 4 tbsp maple syrup
Add the package of yeast to the warm water. Stir
gently and then let
the mixture stand until you notice that it is creating the action that
makes the yeast begin to foam. This will take about 5-10 minutes.
Be sure that the potatoes are well mashed. Add the safflower oil to
them and stir together.
the yeast mix into the large bowl that contains the potatoes, safflower
oil, potato milk, brown sugar, garlic and thyme. Stir gently but be
sure to combine into a smooth mixture.
Mix the salt, maple syrup, flours and cornmeal
together in a separate container and then add to the potato bowl.
the contents together enough to combine all the ingredients. You will
have to use your hands to bring this mix into a ball of bread dough for
this potato bread recipe.
Dust a bread board with flour
and knead the dough gently for about 7 or 8 minutes. You might have to
add some more white flour to keep the mixture from sticking. This will
also help you achieve a more velvety texture with the bread dough.
the ball of dough into a bowl that you have greased with safflower oil
and then let it sit for about 2 hours. Place a cloth over the top of
the bowl to keep the dough clean while it is rising.
When the dough has doubled in size you can use your
fists to flatten it as much as possible.
cut the dough on the rolling board. You need to make half a dozen
pieces of dough in the potato bread recipe; all the pieces should be
approximately the same size.
Roll each of these out into
thick inch wide strands. Simply braid 3 of these strands together and
use your fingers to seal the ends with a pinch.
braids of dough need to rest on a flour dusted cookie sheet for 50 to
minutes or until they have doubled in size. Keep the dough covered with
a clean washcloth or dish towel during the remainder of the bread
For extra sheen you might choose to add a brush of
potato milk to the top of each loaf of potato bread.
Then bake the loaves in a preheated 350°F (177°C)
oven for about 45 to 60 minutes.
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