Old-Fashioned Potato Bread, Pg. 65, September 15, 2018

Time for another loaf of white bread and I happened to have a potato left over, so I thought this was the obvious choice.  The potato breads I’ve baked previously have always called for instant potato flakes, this one starts with an actual potato. Ms. Hensperger actually states she think this is the best bread for sandwiches.

Besides . . . potatoes are kind of great.

Finally-a-diagram-describing-all-the-most-choice-potato-cutsThe first step for this loaf was to prepare the potato.  I took one medium russet potato, peeled it, and cut in into chunks.  I then placed the chunks in a small saucepan with 3/4 cup water.  I brought this to a boil, reduced the heat to low, covered the pan and allowed the potatoes to simmer for 10 minutes.

After the 10 minutes were up, I mashed the potatoes and cooking water together. (You can also puree them, if you prefer.)  The potato/water mash was then poured into a 2-cup liquid measuring cup and I added enough water to make a total of 1 1/3 cups.  The mash was then set aside to come to room temperature.

After the mash reached room temperature, I put my ingredients in the bread machine pan in the following order:

1 1/3 cups room temperature potato/water Mash

2 tablespoons unsalted butter, cut into pieces

3 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoons gluten

1 3/4 teaspoons SAF yeast

This loaf made use of the basic/white cycle and the medium crust designation on my machine.

tater This is a really tasty loaf of bread, the potato flavor is present, but hardly overwhelming.  It rose perfectly and has a chewy crust.  It toasts well and holds together nicely.

The author was right, this is a really nice sandwich loaf.

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Instant-Potato Bread, page 66, August 23, 2017

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I am craving a hearty, simple loaf of bread and came upon this recipe as I perused the cookbook.  I usually like potato breads, and have everything on hand, so this is the winner.   The author comments that she used to avoid the use of instant potato flakes in her bread baking until being introduced to this recipe.  Now she always keeps a box of instant mashed potatoes on hand.

One thing mentioned in the recipe description is that potatoes stimulate yeast. As a result this tends to be a high-domed loaf of bread.  I’ve had one or two issues in the past with bread rising too much and hitting the top of my machine, and will be sure to keep an eye on this.  Another note about working with the potato flakes is that they will quickly absorb liquid. To avoid  a dry dough ball, be sure to add the flour to the liquid ingredients first.  This separation ensures that the potatoes will not soak up too much of your liquid ingredients while you’re measuring and adding the flour.

Into my bread machine pan I added 1 1/2 cups of water and 3 tablespoons of instant buttermilk.  (If you are using fresh buttermilk, change measurements to 3/4 cup water and 3/4 cup buttermilk.) Next, I added 2 tablespoons, each, of olive oil and dark honey.  Following the author’s suggestion, I next added 3 cups of bread flour, followed by 1 1/2 teaspoons salt, 1 tablespoon plus 1 teaspoon gluten, 1/2 cup instant potato flakes and 2 teaspoons SAF yeast.

I am using the basic cycle and medium crust setting.  The cookbook mentions that the dough ball, when tested, should be nicely formed, slightly sticky and stiff.  The stickiness it to be expected so there is no need to add additional flour.  ( The potato flakes will continue soaking up moisture during the rises.)

There is another note in the cookbook that I would like to share.

“This loaf can be baked on the Quick Yeast Bread cycle since the potatoes encourage the yeast.  (See your manufacturer’s manual for guidelines for adjusting the quantity of yeast when using this cycle.)”

As a reminder, the above quote is referring to the “Quick YEAST Bread” cycle, which is not the same as a “Quick Bread” cycle.

The loaf cratered again, but that didn’t affect the flavor.  This bread has a dense, moist interior with a crunchy golden crust.  Flavor-wise, it nicely combines honey sweet with buttermilk tang.