If we mix together white flour, boiled potatoes, salt than add yeast and water will result in a wonderful bread with a fluffy yellow core and which shall be kept fresh for several days than other usual bread.
Potato Bread is not the most popular bread recipe, but after you get to taste its flavour and consistency will conquer you in seconds!
This loaf dough is one more difficult, because it is very sticky due potatoes, but with some patience it will knead well. So don’t give up!
When I first made this bread in my electric oven, I was quite restrained as classic recipe is made in wood oven, on fire on a baking stone, but now I can say with certainty that the result is comparable, so I advise you to give it a try.
Wash potatoes well, weigh out to be as close to the quantity required and boil in shell, in water with a little salt.
Once cooked, drain the water and let cool. After they have cooled peel and crush.
Place flour in a deep bowl, add salt, yeast and well crushed potatoes and start kneading gradually adding water. This stage lasts about 5 -10 minutes until the ingredients are well mixed. Finally add the oil and knead for few more minutes.
Leaven dough for 45 minutes - 1 hour or until double its volume.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5-10 minutes. Bring all edges toward the middle, forming a ball. The ball thus formed is inserted into a bannetton smooth side down and let it grow.
Preheat oven to 350 degrees F (190 degrees C) with a cast iron pot inside, and when the oven is ready turn bannetton dough over carefully in the hot pot and bake it for about 1 hour or until the bread is golden brown.
When baked put the bread on a kitchen rack and slice when completely cooled.
The bread is very tasty and I confess that should be tested.