Buttermilk potato bread

Buttermilk potato bread

By
From
The Potato Cookbook
Makes
1 loaf

This bread is light and soft, with just a hint of potato. It’s delicious fresh out of the oven with butter, on sandwiches, toasted – it’s an all-round winner!

Ingredients

Quantity Ingredient
2 medium floury potatoes, peeled and cut into 2 cm pieces, about 350 grams
1/2 teaspoon salt, for the cooking water
375ml buttermilk
1 teaspoon honey
7 grams dried yeast
450 grams plain flour, plus extra for dusting
300 grams bread flour
2 teaspoons sea salt
80ml olive oil, plus extra to grease the bowl
15 grams unsalted butter, melted, plus extra to grease the loaf pan

Method

  1. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Put the potato through a ricer or mash thoroughly until smooth.
  2. In a medium saucepan over low heat or in short bursts in the microwave, warm the buttermilk to lukewarm, about 40–42°C. This won’t take long. Stir in the honey. Sprinkle the yeast over the buttermilk and stir gently. Set aside until the top of the milk is foamy, about 5–10 minutes.
  3. In a large mixing bowl or the bowl of a stand mixer, combine the flours and the sea salt.
  4. Measure 230 grams of mashed potato into a mixing bowl or the bowl of a stand mixer, add the olive oil and stir until smooth. Add about half of the buttermilk to the potato and stir until smooth. Repeat with the remaining buttermilk. Add the flour mixture and stir until roughly combined.
  5. If using a stand mixer, insert the dough hook and knead the dough until smooth and elastic, about 10 minutes. Or, turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball.
  6. Grease a large mixing bowl with olive oil. Place the ball of dough in the bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 1 hour.
  7. Preheat the oven to 190°C. Grease a 23 x 13 x 7 cm loaf pan with butter.
  8. Turn the dough onto a lightly floured work surface. It will deflate as you remove it from the bowl. Pat it out into a rectangle with the short side the same size as the long side of your loaf pan. Roll tightly from the short side and place into the prepared loaf pan, seam side down. Cover with plastic wrap and set aside in a warm place until doubled in size, about 30 minutes. Remove the plastic wrap and brush the dough with melted butter.
  9. Bake until golden brown, about 35 minutes. When cooked, the loaf will sound hollow when tapped and the internal temperature of the loaf will be 90–95°C. Leave in the pan for 5 minutes, then remove and place on a wire rack to cool before cutting.
Tags:
Potato
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