Potato bread is popular in countries all over the world. This bread has a robust flavor and hearty texture. The main difference between potato bread and a traditional wheat bread recipe is that potato is used to substitute a portion of the flour. If you have a wheat intolerance try this recipe using a gluten-free flour mix.
1 large Russet Potato
1 1/2 cup Water (87˚-97˚F)
1 1/2 Tbsp Active Dry Yeast
1 Tbsp Salt
2 Tbsp Sugar
2 Tbsp Roasted Walnut Oil
4 1/2 cup Flour
1. Preheat the oven: Preheat the oven to 350˚F.
2. Prepare the potato: Peel and dice the potato. Place the potato in a saucepan and add water until the potato is completely covered. On a high temperature boil until the potato becomes completely tender. Drain the water out of the pot. With a medium size grater, grate the potato into a medium size bowl. (A potato ricer can also be used.)
3. Preparing the water: The temperature of the water is important to the activation of the yeast. Either too hot or too cold water will prevent your dough from rising. Using your finger as a thermometer, test the water. It should feel neither cold nor hot but around the temperature of your body.
4. Creating the dough: With the potato in a medium size bowl, add the water, yeast, sugar, Roasted Walnut Oil, and flour. Stir until combined and then add the salt. (Note: It is important not to add the salt on top of the yeast because the salt will kill the yeast and prevent the dough from rising.)
5. Kneading the dough: Turn the dough onto a floured surface. With both hands knead the dough for 5-10 minutes. The kneading will activate the gluten and create a well textured bread.
6. Let the dough rise: In the same medium size bowl you used to create the dough, coat the sides with Roasted Walnut Oil. Place the kneaded dough in the bowl, turning to coat all sides with oil. Cover the bowl and let the dough rest in a warm area until it is doubled in size, about 30 minutes. The oil will prevent the dough from creating a crust while rising.
7. Form the dough: Remove the dough from the bowl and transfer to a cutting board. Depending on the shape you want for the finished bread, cut and shape the dough accordingly. For a large round or baguette split the dough in two pieces and form the dough as desired. To create dinner rolls divide the dough into 10-12 pieces and roll into balls.
8. Allow the dough to rise again: Once the dough is in the shape you desire cover and let rise until doubled in size.
9. Bake the bread: On a baking tray or baking stone bake the bread for 18-20 minutes for a large round or baguette (shortening the time for smaller dinner rolls.) To check if the bread is cooked throughout tap your finger on the bottom listening for a hollow sound. If hollow, your bread is ready to enjoy!