Potato Bread with Sundried Tomato
 
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This bread combines two of my favourites, potato and sundried tomato. It is creamy with a pungent flavour and taste.
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Recipe type: Potato Bread with Sundried Tomato
Serves: 1½ lb loaf
Ingredients
Dough
  • Sundried Tomatoes - 1.5 oz (43 g)
  • Water (~95°F, 35°C) - ⅝ cup (150 g)
  • Bread Flour - 3¼ cups (425 g)
  • Instant Potato Flakes - ⅓ cup (27 g)
  • Sugar - 2 TBSP (25 g)
  • Instant Yeast - 2.25 tsp (7 g)
  • Salt - 1 tsp (6 g)
  • Olive Oil - 1 TBSP (14 g)
  • Milk - ¾ cup (183 g)
Wash
  • Olive Oil - 1 TBSP (14 g)
Instructions
Dough
  1. Chop sundried tomatoes and mix with the water.
  2. Hydrate for an hour.

  3. Combine flour, potato flakes, sugar, yeast and salt in a bowl.
  4. Measure milk and olive oil. Combine and warm (~95°F, 35°C)
  5. Add water/tomato/milk/olive oil mixture and flour mixture to the mixer bowl going back and forth.
  6. Knead 8-10 minutes
  7. Place the dough in a lightly greased bowl.
  8. Cling wrap bowl.
  9. Ferment for 45 min.
 Ferment Ripe Test

Form
  1. Gently deflate the dough and place on a lightly dusted surface.
  2. Form into a long loaf and place in the hearth pan.
  3. Drape the cling wrap over the pan. Do NOT attach to the side.
  4. Proof for 30 min. Proof Ripe Test
Preheat & Wash
  1. Preheat the oven to 350°F/180°C/Gas 4.
  2. Brush loaf with olive oil. DO NOT SCORE.
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-with-sundried-tomato/