Potato Bread

Studies have shown that the most popular posts on Simple and Complex are the baking posts. So without further ado…

Potato Bread (from A Baker’s Tour by Nick Malgieri) one of my new favorite cookbooks

-1/2 lb AP flour

-1/4 cup potato, boiled and mashed up good

-3/4 teaspoon dry yeast

-1 1/2 teaspoon salt

-1/3 cup milk

-1/3 cup warm water


Use a fork to make sure the potato is mashed up nice and fine, then use your hands to work it into the flour. Add the salt and yeast to the flour next and stir it around to make sure you don’t get any clumps.

Regarding flour, I usually use King Arthur but being back in The South I had to buy some White Lily. For those of you who don’t know, White Lily is highly regarded for making cakes and biscuits because it’s made with soft winter wheat as opposed to hard. This leads to a lower amount of protein and gluten, but I’m going to give it a try in potato bread just for fun.

Measure the milk into a 1 cup measuring cup, then add the 1/3 cup of hot water. This way it ends up being warm-ish, which is about what you want. Add this to the flour mixture, and stir until all the liquid is absorbed.

Cover and let sit for 10 minutes to let the flour hydrate and yeast activate.

After 10 minutes has passed, knead the dough by hand for 3 minutes. Then place in an oiled bowl, cover and let rise for 2 hours. Go ahead and oil up your loaf pan now.


When the dough has doubled in size, flop it onto a well floured surface and form it into a rough rectangle which you can roll into a bread loaf. You might need to fold the edges over, it’s fine. In some regards, bread is more forgiving than people tend to think. Loaf shaping is one, also baking temp (but that’s a different story.)


Preheat the oven to 400F and place the dough in the greased up loaf pan seam-side down, let rise about an hour until it’s almost doubled (as per usual.) I could tell at this point by White Lily experiment wasn’t going so well.

Bake for 30 minutes, until golden. Immediately remove from the bread pan and let cool on a rack for about an hour. As you can see, the White Lily didn’t work for a sandwich bread. However, it is still delicious with brie and jam. I have since learned that White Lily makes a bread flour. Perhaps I’ll use that for a future experiment.


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