Mashed Potato Bread
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Dry Yeast1 tbsp
Honey1 tsp
Salt1 cup
Whole Wheat Flour3.75 cups
All-Purpose Flour (about unbleached)Directions:
1
Cover with dry towel
2
Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes
3
Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups)
4
Cool liquid to 105°F to 115°F
5
Mash potato in small bowl until smooth
6
Add mashed potato and 1 teaspoon yeast to cooking liquid
7
Cover bowl with plastic and let starter stand at room temperature overnight
8
Pour 1/4 cup warm water into small bowl
9
Sprinkle remaining 1 teaspoon yeast over; stir to blend
10
Let stand until yeast dissolves, about 10 minutes
11
Stir yeast mixture into starter
12
Stir in melted butter, honey and salt
13
Mix in whole wheat flour
14
Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough
15
Turn dough out onto floured work surface
16
Knead until smooth and elastic, about 4 minutes
17
Form dough into ball
18
Butter large bowl
19
Place dough in bowl; turn to coat
20
Cover with plastic
21
Let dough rise in warm draft-free area until doubled in volume, about 1 hour
22
Lightly flour 2 large baking sheets
23
Punch down dough
24
Turn dough out onto floured work surface and knead until smooth, about 3 minutes
25
Divide dough in half
26
Roll each half between palms and work surface into 14-inch-long loaf
27
Transfer to prepared baking sheets
28
Let rise in warm draft-free area until almost doubled in volume, about 30 minutes
29
Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F
30
Using sharp knife, cut 5 diagonal slashes in surface of each loaf
31
Brush loaves with egg white
32
Bake loaves 10 minutes
33
Reduce oven temperature to 400°F
34
Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer
35
Cool on racks
36
(Can be prepared 2 weeks ahead
37
Cool completely
38
Wrap loaves separately in foil, seal in plastic bag and freeze
39
Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes
40
) Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes
41
Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups)
42
Cool liquid to 105°F to 115°F
43
Mash potato in small bowl until smooth
44
Add mashed potato and 1 teaspoon yeast to cooking liquid
45
Cover bowl with plastic and let starter stand at room temperature overnight
46
Pour 1/4 cup warm water into small bowl
47
Sprinkle remaining 1 teaspoon yeast over; stir to blend
48
Let stand until yeast dissolves, about 10 minutes
49
Stir yeast mixture into starter
50
Stir in melted butter, honey and salt
51
Mix in whole wheat flour
52
Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough
53
Turn dough out onto floured work surface
54
Knead until smooth and elastic, about 4 minutes
55
Form dough into ball
56
Butter large bowl
57
Place dough in bowl; turn to coat
58
Cover with plastic
59
Let dough rise in warm draft-free area until doubled in volume, about 1 hour
60
Lightly flour 2 large baking sheets
61
Punch down dough
62
Turn dough out onto floured work surface and knead until smooth, about 3 minutes
63
Divide dough in half
64
Roll each half between palms and work surface into 14-inch-long loaf
65
Transfer to prepared baking sheets
66
Cover with dry towel
67
Let rise in warm draft-free area until almost doubled in volume, about 30 minutes
68
Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F
69
Using sharp knife, cut 5 diagonal slashes in surface of each loaf
70
Brush loaves with egg white
71
Bake loaves 10 minutes
72
Reduce oven temperature to 400°F
73
Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer
74
Cool on racks
75
(Can be prepared 2 weeks ahead
76
Cool completely
77
Wrap loaves separately in foil, seal in plastic bag and freeze
78
Thaw loaves, then rewarm, wrapped in foil, in 350°F oven 15 minutes)