Description
A warm, hearty loaf of Polish potato bread made with creamy russet potatoes, perfect for sharing and pairing with meals.
Ingredients
- 2 medium russet potatoes (about 1 pound), peeled and cubed
- 1 cup warm water (110°F)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1½ teaspoons salt
- 2 tablespoons olive oil
Instructions
- Boil the potatoes in salted water until tender. Drain and mash until smooth. Let cool slightly.
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine the mashed potatoes, yeast mixture, flour, salt, and olive oil. Mix until a dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-1.5 hours or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the bread for 35-40 minutes or until golden brown and sounds hollow when tapped. Let cool on a wire rack.
Notes
For a unique flavor, consider adding roasted garlic or fresh herbs to the dough. Ensure the yeast is fresh for best results.
