Potato Bread
Posted on October 27, 2007
4.5 lbs russet potatoes
1.5 cups reserved potato water, warm to touch
4 tbl dry yeast
2 tbl olive oil
4.5 lbs flour
3 tbl salt (or to taste)
1.5 cups chives or scallions(optional)
Peel potatos, cut and boil till soft, reserve water, let potatoes cool. Add yeast to water, stir to dissolve and let stand for a few minutes to activate. White foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated. Cover and let stand for about 30 minutes (does not have to double in volume, but you will notice sponging) add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough. Divide dough, form into loaves and let stand for about an hour covered before baking at 350 degrees for about 45 mins. (You can dust loaves with flour before baking to give it a rustic look.) I also scale dough into 4 ounces rolls to use for sandwiches.