Potato bread was one of those recipes I had been intending to try for a while and I must say with great satisfaction, a really excellent outcome.
A bread that stays soft for days thanks to the potatoes, great for making bruschetta, bread and oil… in short, delicious.
It doesn’t even take too much time to make, in about 2 hours you complete the leavening and then bake in about 45 minutes.
You can store it in a paper bag or a plastic food bag.
Just try it, you’ll see you’ll like it a lot!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 385 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 1 loaf
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Potato Bread
- 5.5 cups All-purpose flour
- 0.63 oz Fresh yeast
- 1 teaspoon Sugar
- 1 and 1/2 teaspoons of salt
- 9.5 oz Potatoes (weight when raw and peeled)
- 1 cup Water
- 4 tablespoons Extra virgin olive oil
Preparation of Potato Bread
I used a stand mixer, but if you don’t have one, you can also do it in a bowl and knead by hand.
Boil the peeled, washed, and chopped potatoes, once boiled, mash them with a potato masher and let them cool for a few minutes.
Place the mashed potatoes in the stand mixer, then add the flour, fresh yeast, half of the water, sugar, and extra virgin olive oil, and mix for just a minute.
Then add the salt, the remaining water gradually, and mix well for a few minutes.
Once the dough is well mixed, you will get a homogeneous ball. At this point, let it rise lightly floured in a large bowl, covered with kitchen plastic wrap in a warm place until doubled, for about an hour.
Once risen, work the dough just long enough to reform a well-mixed loaf, then transfer the dough to a baking tray lined with parchment paper and let it rise again for 40-50 minutes, or until it puffs up a bit.
When the dough is ready, turn on the oven at 356°F and bake for 40-45 minutes, then brush the bread with water and bake for another 5 minutes.
If the bread browns too much on top, cover it with a sheet of aluminum foil.
