How To Make Potato Bread | Soft & Sweet Sandwich Loaf Recipe

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.

Gather equipment: bowl, scales, dough scraper, temperature probe, and a loaf tin.

Add chilled potato cooking water to a bowl along with cooked potatoes, egg, butter, yeast, salt, and sugar.

Mash the potatoes in the bowl to break them up and mix with other ingredients until well combined.

Add strong red bread flour to the mixture and mix until it forms a cohesive dough, using hands if necessary.

Transfer the dough to a table and knead for about 2 minutes using the regular kneading method.

Switch to the stretch and fold method for kneading, continuing for around 8 minutes or 500 turns until the dough is smooth and slightly sticky.

Shape the dough into a ball and place it in a bowl, checking the temperature to ensure it's around 24-25 degrees Celsius.

Cover the bowl and refrigerate the dough for 24 hours to allow it to ferment and rise.

After 24 hours, remove the dough from the fridge; it should have doubled in size.

Dust the table lightly with flour and release the dough from the bowl using a scraper.

Flatten the dough out, fold the sides over the middle, and roll it up to shape it into a loaf.

Grease a non-stick loaf tin with butter and place the shaped dough seam side down in the tin.

Cover the loaf and let it rise until it doubles in size, which took about 3 hours in a 22 degrees Celsius kitchen.

During the last hour of rising, preheat the oven to 160 degrees Celsius with a fan.

Optionally brush the top of the loaf with egg yolk for a golden crust before baking.

Bake the loaf in the preheated oven for around 40 minutes until puffed and golden brown.

Let the loaf cool in the tin for about 5 minutes before removing it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens