Potato Bread Buttery and Delicious! | Chef Jean-Pierre

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey adds sweetness with a unique flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds ingredients while being plant-based.

Boil the potatoes until tender, about 15-20 minutes.

Measure 140 grams of boiled potatoes and mash them.

In a mixing bowl, combine 390 grams of bread flour, 7 grams of instant rapid yeast, 7 grams of salt, and 25 grams of sugar.

Add the mashed potatoes to the dry ingredients and mix well.

Incorporate 140 grams of warm milk and 40 grams of soft butter into the mixture.

Use a stand mixer with a dough hook to mix the dough for about 5-7 minutes until it forms a ball.

If the dough sticks to the sides, stop and push it back together, then continue mixing.

Once the dough is smooth and elastic, lightly flour a surface and check the dough's texture.

Shape the dough into a ball and place it in a greased bowl, covering it with a cloth.

Let the dough proof in a warm place (or proofer set to 78°F) until it doubles in size, about 45 minutes to 1 hour.

Once doubled, remove the dough and shape it into a rectangle.

Roll the dough tightly and place it into a buttered loaf pan, pinching the bottom to seal.

Cover the loaf pan and let it proof again until doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens