Name: Early 1800’s Potato Bread recipe
Prep time: 15 min
Cook time: 320 min
Total time: 335 min
Yield: 8
Ingredients: 4 cups bread flour + extra cup for kneading; 1 cup water reserved from cooking potatoes; 1 cup mashed warm mashed potato (about 375g unpeeled); 1 egg; 1 tbsp lard; 2 1/2 tsp dried yeast; 1 tsp sugar; 1 tsp salt

by Frank in Pattaya Last updated on 08/12/2020

The addition of potato makes this bread moist, making it keep well and ideal for toast a few days later. For a change I sometimes add minced garlic. - Frank in Pattaya

Ingredients

4 cups bread flour + extra cup for kneading
1 cup water reserved from cooking potatoes
1 cup mashed warm mashed potato (about 375g unpeeled)
1 egg
1 tbsp lard
2 1/2 tsp dried yeast
1 tsp sugar
1 tsp salt

Method

Step 1

Peel and cut up potatoes. Boil until cooked with a pinch of salt. When cooked, save the cooking water for later, and mash the spuds, if dry add a little extra lard or butter to help make it creamy.
Step 2

With the reserved warm (not hot) cooking water combine sugar, lard, egg, and yeast. Leave in warm spot until yeast foams.
Step 3

Add the yeast mix to flour, mashed potato and salt. Mix in machine until the dough comes together (Will be a wet mix). Turn on to floured board, adding flour if necessary to make the dough just dry enough to handle. Kneed for approximately 5 mins.
Step 4

Transfer to lightly oiled bowl, cover and leave in warm spot until doubled in size.
Step 5

Knead again to degas dough and form into desired shape of finished loaves. Cover until the dough has risen again.
Step 6

Bake at 190 C fan oven for 30 min. Turn out on to cooling rack and enjoy.