Moist soft interrior, thin crust with a little crispness. A little whole wheat for some added nutrition. What’s not to love? If you want a shorter rise time, add up to 3/4 Tbs dried yeast. I found that giving it a longer rise when you have the time give it a better flavor and texture. Longer rises also mean you don’t have to knead as much or at all to achieve a chewy texture. You can leave the pre-risen dough in the fridge for up to a week before baking.
Usually using 1/4 tsp of yeast for 3 cups of flour gives a slow enough rise that I leave it overnight. I found that this batch was risen after about 4 hours. No worries, I punched it down, threw it in the fridge and baked it the next day.
- 1/2 cup mashed potatoes
- 1 cup white whole wheat flour
- 2 cups all purpose or bread flour
- 3/4 Tbs kosher salt
- 1/2 tsp instant yeast
- 1.5 cups room temperature water
*note: if you want a sweeter bread you can add a few tsp of sugar when you add the yeast and salt.
- Place the water in a large bowl, add the yeast and salt and whisk to incorporate.
- Add the whole wheat flour, AP flour and mashed potatoes. If you are doing this on a weekend and have time for the longer rise you don’t need to kneed it. Just use a spoon and make sure that you stir it all together enough so that everything is mixed and there are no pockets of potato that haven’t been mixed in. If you want, you can give it a couple of kneads by hand for good measure just to distribute everything properly.
- Warning, this dough is very wet and will be messy. A wet dough gives a very nice, chewy and moist interrior. If you find that the dough is too wet add up to another 1/4 cup of AP flour to bring it together. If the weather is humid, you may have to use extra flour.
- Let the dough rise until doubled in size. For most breads, using 1/2 tsp of yeast for a batch this size means an overnight rise. I found that this batch had doubled in about 4-5 hours. I’m blaming the potato. This was even in winter weather and my house wasn’t that warm. Regardless, you may want to start this after dinner, check on it in a few hours and see if it should go into the fridge for the rest of the night.
- Punch down your dough gently and, on a floured surface, form your bread into one or two loaves and let it rise for 45min to an hour. This is a wet dough and is sticky, even after refrigeration, use lots of flour on your hands! Remember to form the gluten cloak, pulling the dough towards one end and turning it clockwise as you go. Gather the seams and give it a quick twist with your hand to secure. Place the loaves, seam end down, on a floured pizza peel or wooden board. If your dough has come out of the fridge you may want to give it a little extra time to rise and warm up.
- An hour before baking set your oven to 450 degrees. Place a baking stone in the center rack and a broiling pan on the bottom rack. After the oven has warmed, place the loaves on the baking stone and pour 1 cup of warm water over the broiler pan. Quickly close the oven to keep the steam in. Bake for 20-35 minutes depending on the size of your loaves and your individual oven.
- Let cool on a rack. Because potato bread tends to be so soft, this is a bread that has a better texture after it has cooled a bit. Enjoy!