potato bread

Published on April 2, 2013November 18, 2014 by alisahuntsman

it’s confession time. i’ve made this bread before-several times actually. making it for this weeks tuesdays with dorie challenge was not much of a challenge for me. actually, i was looking forward to the bread-it is simple and almost guaranteed to work each time. this weeks challenge is hosted by dawn of simply sweet so if you are looking for the recipe, buy the book or visit dawn’s blog.

this right here was the only hiccup in my plan: no russet potatoes in the house! actually, i made the bread with a combination of yukon gold and russian banana fingerlings and of course, 1 lonely rose potato.

when cooked, they were a buttery yellow, except that rose colored one which stayed a subtle pink shade.

all mashed up and ready to mix-the pink is no longer obvious

when the potatoes were mashed and mixed into the dough, it wasn’t very obvious that i used potatoes with color. the directions tell you the first mixing stage will resemble pie dough and that was a very accurate description.

it starts off looking dry and then transforms into a soft and sticky dough.

as stated in the mixing directions, the dough is very similar to brioche in behavior as well as appearance.

but when the mixer stops, after the full 11 minutes, it is most definitely a bread dough.

the loaves are easy to shape and quick to rise.

and just as quick to bake!

restraining myself was the hard part-who can resist warm bread?

just look at the interior! i subbed a cup of whole wheat flour for the all purpose flour and split the remaining amount evenly with bread flour and all purpose flour to make up for the lack of structure of the creamy potatoes. in the end, it worked like a charm and i will not hesitate to use different potato varieties in the future. bake on friends and be sure to visit the tuesdays with dorie page to see how the other bakers did!

11 thoughts on “potato bread”

Liz Berg says:

April 2, 2013 at 10:31 am

Yes, you've mastered this bread!! What gorgeous loaves!!!

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meli melo says:

April 2, 2013 at 4:54 pm

Your breads look beautiful!!!!
Your pictures give a great idea of the recipe: wonderful!!!!

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Dawn says:

April 2, 2013 at 6:56 pm

MmmMMMMmmm! Looks fantastic!

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Have Apron....Will Bake says:

April 2, 2013 at 8:17 pm

Great pics. Your bread looks lovely. It is such a good recipe.

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Cher Rockwell says:

April 3, 2013 at 1:30 am

Beautiful loaf of bread.

I used half bread flour and half A/P – it's good to know other flours will work here.

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Karen Kerr says:

April 3, 2013 at 5:50 am

Your bread looks so professional! I think I might have to try it with some whole wheat too. I used half bread and half AP. The photo of your loaf is just beautiful.

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gfcelebration says:

April 3, 2013 at 11:30 pm

Beautiful looking bread. Gluten flour does allow for greater success. Whole grain is always a nice addition, as long as you are not sensitive to it.

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thefamilythatbakestogether says:

April 4, 2013 at 7:16 pm

Those loaves look beautiful. I like that the recipe is amenable to some substitutions.

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TeaLady says:

April 5, 2013 at 12:38 am

Adding WWF is a great idea. Why didn't I think of that. Love that used a variety of taters.

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Cathleen says:

April 6, 2013 at 12:14 am

Perfect! Great tutorial shots. This is a wonderful recipe.

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Sweet and That's it says:

April 11, 2013 at 6:41 am

I love your beautiful rustical bread.
I didn't want to use all-purpose flour only and added whole wheat and ground flax seeds, together with walnuts and pecan, or sunflowerd…
This is definitely the tastier bread I've made.

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