This loaf of bread made with russet potatoes is hearty and delicious. It is a moist dough so it needs to be baked in a loaf pan as opposed to being shaped and baked on it's own.
I was inspired to make this bread after reading The Things We Cannot Say by Kelly Rimmer.......
Polish Potato Bread
- 1 russet potato, about 1/3 lb
- 2 1/4 t. active dry yeast
- 2 2/3 cup flour
- large pinch of salt
- Scrub and quarter the potato leaving the skin on. Place in a small pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to a simmer and cook until the potato is easily pierced with a fork. Remove from heat and let cool in the cooking water.
- Remove the cooled potato from the water, reserving the water for use in the dough. Slip off the potato peel and rice or mash the potato in the large bowl of a stand mixer fitted with the dough hook.
- Add the yeast, 1 c. of the cooking water, flour and salt to the potoatoes. Mix on low speed until combined and formed into a slightly sticky dough ball. Place into an oiled bowl, cover and let rest for an hour or so, until doubled in size.
- The dough ball will lose it's shape and be very bubbly. Pour this mixture into a loaf pan that has been treated with cooking spray and spread so that the top is flat.
- Cover lightly with plastic wrap that has been treated with cooking spray and let rise for an hour.
- Remove plastic wrap and bake in a preheated 400* oven for 40-45 minutes, until golden brown and an internal temperature of 190* is reached.
- Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
Adapted from a recipe by Polish Housewife
Sat. Fat (grams)0.06