Rustic Bread with Potatoes

To prepare a fluffy and delicious potato bread, start by thoroughly washing the potatoes, ensuring that any trace of dirt is removed. Then, boil them whole with the skin in a pot of water to which you have added two teaspoons of salt. It is recommended to cut them into quarters, as this step will help release the starch into the boiling water, and some of this water will be used later in the dough preparation. After boiling, drain the potatoes and reserve about 120 ml of the water they were boiled in. Let them cool completely, ensuring they are well dried to avoid excess moisture in the dough.

Once the potatoes have cooled, start the dough preparation process by mashing them, either with a potato masher or a fork, until you achieve a fine paste. Transfer the potato puree to the bowl of a food processor. While the processor is ready, take the reserved potato water, which should be warm, and add the dry yeast, mixing well. Let the mixture sit for 5 minutes to activate the yeast.

After the yeast has activated, turn on the processor at a low speed and gradually start adding the water-yeast mixture, followed by the oil. Continue mixing until everything is well combined. Then add the sifted flour and the remaining salt, allowing the processor to knead the dough for 2-3 minutes at low speed. Then, increase the speed to medium and let it knead for 11 minutes. At first, the dough will feel stiff and crumbly, but don’t despair, as it will become elastic and smooth over time.

After the 11 minutes of kneading, stop the processor and cover the bowl with plastic wrap, letting the dough rise at room temperature for 35 minutes. Although it will not double in volume, it will visibly rise. After this time, remove the dough onto a floured work surface and divide it into two equal parts. From each part, form balls that you flatten slightly. Then, roll each ball into a thicker sheet of dough, about 1.5-2 cm thick. Roll each sheet starting from the wider side, and at the end, gently press the end of the roll to give it a round shape. Place the rolls on a floured kitchen towel, covering them with another towel, and let them rise for 35 minutes.

Meanwhile, preheat the oven to 190 degrees Celsius, placing a baking tray on the bottom rack. If you have a baking stone, use it; otherwise, an upside-down roasting pan will work just as well. After the 35 minutes, place the bread in the preheated tray, with the cut side up, and bake for about 45 minutes, until nicely browned. During baking, spray the oven walls with water a few times to achieve a crispier crust. When the bread is ready, remove it to a rack and let it cool completely, being important not to cut it while it is warm, to avoid losing moisture and to keep the fluffy texture. Enjoy it with butter or cheese for an unforgettable culinary experience!

 Ingredients: -680 g potatoes -4 teaspoons salt -120 ml water (from boiling the potatoes) -2 tablespoons olive oil -665 g type 550 flour -1 tablespoon dry yeast

 Tags:  potatoes flour oil olives bread lactose-free recipes vegetarian recipes