Who says I can’t make an article about baking bread; it’s MY website.
- 1 cup coarsely chopped potatoes (about two average size potatoes)
- A can of evaporated milk (we won’t be using the whole can)
- 1⁄2 cup softened unsalted butter
- 1⁄2 cup sugar (I used sugar in the raw)
- A pinch of salt
- 2 1⁄4 tsp active dry yeast
- 2 eggs, beaten
- 1 egg yolk
- 3⁄4 cup potato flour
- 1 cup whole wheat flour
- 3 1⁄4 cup bread (or all purpose) flour
- Water to boil potatoes
- The first step is to boil your potatoes until they are fork-tender. Save the water from the potatoes, we’ll use it later.
- Mash your potatoes with a small amount of the evaporated milk, just enough to make them creamy.
- Combine potatoes, butter, sugar, salt, 1⁄2 cup of the potato water, and the two whole beaten eggs (but not the egg yolk) in a mixing bowl, then stir in the yeast.
- In another bowl, sift the different types of flour together (or whisk them until well combined).
- Slowly mix flour mixture into the liquid ingredients; a little at a time until you have a consistency of dough that can be kneaded by hand, this will usually not require the entire 5 cups of flours.
- Place dough onto a floured surface, and knead until smooth.
- Place kneaded dough into a well-oiled bowl and turn; let rise for an hour or more (covered).
- Lightly knead dough, and split in half. Cut four equal dough balls from each half.
- Braid two loaves by rolling the four pieces into strands and weaving (not too tightly as it will still rise).
- Beat egg yolk with a tablespoon of water, and lightly brush over loaves. This will brown up and give a nice, shiny outer appearance to our bread.
- Pre-heat oven to 350 degrees, and bake bread until golden-brown and cooked through. (about 30 minutes, but be sure to check often as the egg wash can brown up a lot)
- Allow bread to cool before slicing.
This recipe for potato bread should come out buttery and sweet. The sugar also helps the yeast, but you can reduce it to a quarter cup if it proves too sweet for your liking.