If you happen to be one of the unfortunate people who buy their loaves of bread at a supermarket, you might have noticed that among those shelves of plastic wrapped loaves of chemical enriched doughy goodness, something called potato bread. It is a classic bread and usually rather expensive. Why buy it when you can make it at home at a fraction of the cost and with no chemicals.
The fact is, there may not be an easier bread to make than homemade potato bread. True is the fact it does take some time, as there is an overnight chilled rising period followed the next day by a 4 hours rising period, but you don't have to sit around the house staring at it while nature is doing its thing.
If you have never made a homemade bread before, this potato bread is a good introduction due to its simplicity. You should be warned, however, that bread making is addictive and... it is also therapeutic!
Ingredients needed to make Potato Bread (makes 1 loaf):
- 3 1/4 cup flour
- 2 tsp. yeast
- 1/2 cup sugar
- 3/4 cup potato water (the water the potatoes were cooked in)
- 6 Tbs. butter, softened
- 1 tsp. salt
- 1 egg
- 1/2 cup mashed potatoes
- Into a medium bowl, add the flour, yeast and sugar and whisk to combine.
- In a mixer with the paddle attachment, combine all the ingredients and beat, on medium speed, 5 minutes.
- Remove the dough to a floured surface and knead by hand for 5 minutes. Kneading by hand is important for the texture of the bread.
- Form the dough into a ball and place into a large bowl. Cover the bowl with plastic wrap and chill overnight (anywhere from 12 to 24 hours). The dough will not rise much, so don't worry.
- Remove the cold dough from the bowl and shape the dough so it fits into a 9x5 loaf pan. Before you place the dough into the pan, line the bottom of the pan with parchment paper.
- Place the bread in a warm area and let rise 4 hours.
- Pre-heat your oven to 350 degrees.
- Place the bread onto the oven and bake 40 minutes.
- Remove the bread from the oven and let cool in the pan 10 minutes.
- Remove the bread from the pan and let cool on a wire rack until ready to eat.
The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.