Rustic Potato Bread
I baked bread this weekend because I craved toast. Homemade (or store-bought artisan) bread has ruined mass-produced bread for me forever, especially in recipes like French toast, stuffing (or dressing – and yes, I bake homemade bread just for stuffing/dressing), and bread pudding. Needless to say, I haven’t been eating much bread lately because I have standards (read: I’m lazy), so instead of running on Saturday, I decided to bake.
Not that I had an excuse to skip running since this bread only took a few hours to make… (But I’m going for a run after writing this post, so…)
I’ve made this recipe a few times, though I’ve never talked about it before. It’s rustic without all the work that traditional artisan bread demands. Cooked, mashed potatoes and its cooking liquid gives the bread moistness, flavor and, most importantly, makes excellent toast.
PRO TIP: After cooking the potatoes, drain them (after reserving the required potato water – very important) and return to the empty pot. Toss the potatoes a few times until surfaces appear dry. Place on a baking sheet to cool completely. This removes excess moisture. (I learned this bit of advice from a Julia Child mashed potato recipe.)
PRO TIP #2: If you use a ricer to mash the potatoes, you don’t need to peel them. Although I lost a little potato flesh this way, it cuts down on prep.
The original recipe uses Russet potatoes, but all I had were Yukon Golds (which are more flavorful anyway, so I recommend using them). I didn’t even have enough and had to add quite a bit more liquid before the dough looked proper. When made with the correct amount of potatoes and liquid, the dough goes from crumbly to incredibly sticky before turning into supple bread dough, which I managed to avoid this time because I added additional water in tablespoons as needed. Upside!
Another reason I like this recipe is that it takes just 3-ish hours from start to finish. Each rise is a mere thirty minutes and you won’t have to devote half a day to baking. I may exaggerate, but that’s what it feels like sometimes. If you don’t have a baking stone, place the bread seam-side up to rise. Breakfast. I will be submitting this bread to Yeastspotting. Rustic Potato Bread
Yields two loaves Ingredients - 1 – 1 1/2 pounds potatoes, peeled and quarted Directions -
adapted from Baking with Julia
3/4 cup reserved potato water
2 1/4 teaspoons instant dry yeast
pinch of sugar
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
4 3/4 cup unbleached bread flour
1 tablespoon wheat gluten
2012-10-13 08:20:23
Source: http://www.runningfoodie.com/2012/09/rustic-potato-bread.html
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