This exceptional bread makes outstanding sandwiches and is great for making toasted croutons for hors d’oeuvres. The flavor is outstanding.
Potato White Bread
Author: Maggie Baylis and Coralie Castle
Recipe type: Breads and Rolls
Serves: 2 loaves
- 13 ounces baking potatoes
- 3 Tablespoons brown sugar, firmly packed
- 1 Tablespoon yeast
- 4 1/2 Cups unbleached white flour or as needed
- 3 Tablespoons butter, melted and cooled
- 2 teaspoons salt
- Scrub potatoes, slice and boil in water to cover until soft.
- Place the potatoes and cooking water in blender container and add water to bring measure to 3 Cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm.
- Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes.
- Stir in 1 1/2 Cups of the flour and beat vigorously about 3 minutes until air bubbles form.
- Stir in butter and salt, beat well and gradually add 1 1/2 Cups of the remaining flour. Let rest at room temperature 45 minutes.
- Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand. Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes. Dough will be soft and slightly sticky.
- Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans.
- Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size.
- Place in oven, turn heat to 350 degrees F and bake 45 minutes or until bread tests done*. Turn out onto wire rack, turn right side up and cool. Slice as needed.
* Note: Insert a metal or wooden skewer to the center of the bread. If it comes out clean, with no residual dough, the bread is done.