Potato Bread

 

Potato Timeline 2:30

 

Potato bread using flaked potatoes is one of my favourite breads. Sweet and light it is wonderful just plain as well as toasted with jam. My grandkids go nuts over it.

Potato Bread
 
Active time
Bake time
Total time
 
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.

This loaf has great oven spring with nice tearing action on the scores.

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Classic Bread Loaf Pans

Wilton 9.25x5.25x2.75 Loaf Pan

8.5x4.5x2.5 loaf - 1.3 L - 5 ½ cups (1 pound loaf)
9x5x2.5 loaf - 1.7 L - 7 cups (1½ pound loaf)

These are the main stay of bread baking.
Hearth Pan

USA Pan Hearth Pan

USA Pan 12x5.5x2.25 Hearth Bread Pan - 2.4L - 10.1 cups

This hearth pan is for larger artisan style loaves. I like it as the structure helps support the form of a traditional load while using a lower cost flour such as all purpose.

Wilton 9" Pie Pan

Wilton - 9x1.25 round pie pan - 1 L - 4 ½ cups

Pie pans are nice as they don't give a pan look to the resulting loaf. The slope of the side is gradual enough to be missed. Pie pans are what got me into using non-bread pans. A one or one and one-half pound loaf fits nicely in one.

Ferment Ripe Test

Proof Ripe Test