Potato Bread
Discover the softness and delicious fragrance of potato bread, so tender it melts in your mouth.
Potato bread made with my Maiorca flour is fragrant and versatile. Its soft texture has a richer flavour, delicious with a drizzle of Sicilia extra virgin olive oil or one of my flavoured oils or an experience of wholesome flavours.
For an afternoon treat, snack or quick meal, dress or fill potato bread to your taste: a delicious alternative for a wholesome meal.
Potato bread also offers benefits because potatoes provide complex carbohydrates for sustained energy, while giving the bread a soft texture without compromising nutritional quality.
Organic stone-ground wholemeal Maiorca flour contains fibre, protein and other nutrients ideal for healthy eating.
Try it with my pestos and preserves too!
what’s
needed.
Metod:
Step by step
Boil the potato in its skin. Drain, peel and immediately pass through a potato ricer. Allow to cool slightly.
Dissolve the yeast in lukewarm water.
Place the flour in a large bowl and make a well. Add the yeast water, begin kneading and gradually add the remaining water
Gradually add the mashed potato and continue kneading until well combined.
Finally, add the salt and extra virgin olive oil to make an even dough. It should be elastic and very soft.
Cover the bowl with cling film and leave in a warm, draught-free place for about 6 hours.
Wet a sheet of baking paper and squeeze it out well. Use it to line a 25 × 11 cm loaf tin, then pour in the risen dough.
If you like, flavour the top with rosemary needles.
Bake at 200°C for about 45 minutes.
Allow to cool slightly before removing from the tin.
FEDERICA’S TIPS
Let the cooked potato cool until just lukewarm before mixing it with the yeast. Resist adding too much extra flour to the soft dough, and allow the baked loaf to cool before slicing so the crumb has time to set.
― storage and serving ―