Potato bread

I made this potato bread for the first time out of curiosity after hearing that potato dough is fluffier and stays fresh longer. It didn't take long to convince myself that it's worth the extra effort of boiling two potatoes. It doesn't resemble store-bought bread at all; it has a tender crust and an elastic interior. I followed the recipe step by step and didn't feel the need to change anything.

Quick Info

Total Time: About 2 hours (including rising and baking)
Preparation Time: 20 minutes (boiling the potatoes can be done in advance)
Rising Time: 55-65 minutes
Baking Time: 30-40 minutes
Servings: 2 medium loaves (in loaf pans)
Difficulty: Medium, especially if you're not used to kneading dough
Recipe Type: Homemade bread

Ingredients

2 large potatoes, boiled in their skins, peeled, and finely grated
1 kg all-purpose flour, sifted
550 ml warm water
5 tablespoons olive oil
50 g fresh yeast
1 teaspoon salt
1 teaspoon sugar
1 egg (for brushing)
poppy seeds for sprinkling on top

Preparation Method

1. Prepare the potatoes before starting the rest of the recipe. Boil two large potatoes in their skins, then peel them and grate them finely. Let them cool slightly.

2. Place the sifted flour in a large mixing bowl, big enough for kneading. Make a well in the center.

3. In that center, add the grated potatoes, olive oil, salt, sugar, and crumbled yeast.

4. Gradually pour the warm water over the other ingredients in the center. Mix with your hand or a large spoon until it starts to come together.

5. Knead the dough for at least 10 minutes until it becomes elastic and no longer sticks to your hands. If it feels too soft, you can sprinkle a little flour on the surface, but the dough should remain slightly sticky. Do not add flour unnecessarily.

6. Cover the bowl with a clean towel and let it rise in a warm place for 40-50 minutes until it nearly doubles in size.

7. Prepare two loaf pans lined with baking paper.

8. When the dough has risen, divide it as evenly as possible and place it in the pans. Let it rise in the pans for another 15 minutes.

9. Meanwhile, preheat the oven to 180°C.

10. Brush the surface of the dough in the pans with beaten egg, then sprinkle poppy seeds over each loaf.

11. Place the pans in the preheated oven and bake for 30-40 minutes. The bread should be golden brown, and when you insert a toothpick in the center, it should come out clean.

12. Remove the pans from the oven, then turn the loaves out onto a rack or cutting board. Cover them immediately with a clean towel until completely cool. Do not leave them in the pans, or they will become overly soft on the bottom.

Why I make this recipe often

I return to this recipe because the bread stays soft the next day and doesn't dry out quickly. It's simple to make, and you don't need complicated ingredients. It's suitable for everyday bread, not just for special occasions.

Tips and Variations

Tips

If you don't want to knead by hand, a mixer with a dough hook works too.
Fresh yeast dissolves easily directly in the mixture; it doesn't need to be dissolved separately for this recipe.
Let the bread cool covered for a softer crust.
The water should be warm, not hot (should be tolerable to the touch).
If you notice that the dough isn't rising properly, check for drafts in the room.

Substitutions

You can use regular oil instead of olive oil, but the taste will be slightly different.
If you don't have poppy seeds, you can sprinkle sesame seeds or skip this step.
You can also use dry yeast, 15-20 g, but fresh yeast gives a better flavor for this recipe.

Variations

You can add sunflower seeds to the dough or on top if you want extra texture.
For a slightly different flavor, you can add a teaspoon of ground cumin to the flour.
If you want smaller loaves, you can bake in smaller pans or as rolls.

Serving Ideas

It's good both warm and cold, as a slice for breakfast or as a base for sandwiches.
It goes well with soups, salads, or any meal where you would use regular bread.

Frequently Asked Questions

1. Can I use whole wheat flour instead of white flour?
You can replace part of the flour with whole wheat flour (up to 30-40%). If you use only whole wheat flour, the bread will be much denser and not as fluffy.

2. What can I substitute for fresh yeast?
You can use dry yeast, about 15-20 g, dissolved directly in water or mixed with flour.

3. Can I knead in a bread machine?
Yes, the ingredients can be placed directly in the machine's bowl, and you can use the dough program. Then shape the bread and bake it in the oven following the above steps.

4. Why should the bread be covered with a towel after baking?
The towel helps to form a soft crust so that it doesn't harden while cooling and keeps the bread fluffy.

5. Can I skip the egg wash?
You can leave the bread unbrushed or brush it with a little water if you’re not using an egg, but the color will be lighter, and the poppy seeds won't stick as well.

Nutritional Values

(Estimate for a slice from 1/20 of a loaf)

Calories: Approximately 130 kcal/slice
Protein: 4 g
Carbohydrates: 26 g
Fats: 2.5 g

The values are approximate as they vary slightly depending on the size of the potatoes and the type of flour used. The slices are substantial and filling due to the potato and oil.

Storage and Reheating

Potato bread keeps well at room temperature, covered with a towel or in a paper bag, for 2-3 days. There's no need to refrigerate it, as it will dry out faster. To reheat, slice it and put it in a toaster or oven for a few seconds. If you want to keep it longer, you can freeze it and then let it thaw at room temperature.

That's it, no complications and no hidden ingredients. If you follow the steps above, you'll get a fluffy bread with a fine crust, good enough to slice even the next day.

 Ingredients: 2 large boiled potatoes 1 kg white flour 550 ml warm water 5 tablespoons olive oil 50 g fresh yeast 1 teaspoon salt 1 teaspoon sugar one egg poppy seeds

 Tags:  bread with potatoes