Potato Bread
 
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My family's favourite bread. Easy to make. Can be done on a cookie sheet or my favourite in a 9” pie plate. All purpose flour may be used if you use a pie pan for additional structure to prevent the boule (dough ball) from spreading too much during proof. Baking on a stone helps with oven spring.
Author:
Recipe type: Potato Bread
Serves: 1 lb loaf
Ingredients
Dough
  • Bread Flour - 3 cups (390 g)
  • Instant Potato Flakes - ⅓ cup (27 g)
  • Instant Yeast - 2.25 tsp (7 g)
  • Sugar - 2 TBSP (25 g)
  • Salt - 1 tsp (6 g)
  • Water (~95°F, 35°C) - ½ cup (118 g)
  • Butter - 2 TBSP (28 g)
  • Milk - ¾ cup (183 g)
Wash
  • Olive Oil - 1 TBSP (14 g)
Pan
  • (9x5) Loaf Pan OR
  • (12x5.5) Hearth Pan OR
  • (9") Pie Pan
Instructions
Dough
  1. Mix flour, potato flakes, sugar, salt and yeast in a large bowl.
  2. Mix water, milk and butter is a measuring cup. Combine and warm to (~95°F, 35°C)
  3. Add water/milk mixture and flour mixture to the mixer bowl going back and forth.
  4. Knead 8-10 minutes
  5. Lightly grease the large bowl and place dough in.
  6. Cling wrap bowl.
  7. Ferment 45 minutes
 Ferment Ripe Test

Form
  1. Gently deflate the dough and place on a lightly dusted surface.
  2. Form into boule and place on the greased pie plate.
  3. Cover with bowl.
  4. Proof 30 minutes. Proof Ripe Test

Preheat, Glaze and Score
  1. Place pizza stone on the bottom shelf of the oven.
  2. Preheat the oven to 350°F/180°C/Gas 4. Give the oven an extra 5 minutes after it reaches temperature for the stone to also heat up fully.
  3. Score the loaf. Brush scores with olive oil.
Bake
  1. Bake for 45 minutes or until a thermometer inserted into the center registers at least 190°F/88°C.
  2. Cool on a wire rack.
Recipe by On Bread Alone at https://onbreadalone.com/recipes/potato-bread/