potato bread

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

  1. 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.

    Like

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