Tweet
Here is a bladder-friendly potato bread recipe based on one originally circulated during the early nineteenth century. It has a chewy crust and makes a great sandwich bread. It's delicious paired with soups and stews, or as toast. It packs plenty of fiber as well as vitamins. This updated recipe rises faster and takes less total work time than grandma's version thanks to the use of packaged dry yeast. Free of any fats or oils as well as dairy or eggs, it's suitable for vegetarians and vegans too.
Potato Bread
makes 1 large loaf
1 pkt (1/4 oz.) dry active yeast
1 very large russet potato
water to cook potato
7-1/2 to 8 c. flour (preferably bread flour, but all-purpose flour will work)
1/4 c. sugar
1 Tbsp. salt
Peel the potato and chop into pieces about an inch across. Cover with water (at least 2 or 3 cups) and boil until very soft. Drain the potatoes reserving the liquid. Puree or mash the potatoes until smooth, adding a bit of liquid if necessary. Set the potatoes and cooking water aside to cool until the water is lukewarm. Measure 3/4 cup of the cooking water (strained to remove any potato chunks). Combine in a small dish the potato water and the dry yeast. Stir to completely dissolve the yeast and set aside for about 10 minutes.
Meanwhile, measure flour, sugar and salt into a bowl and mix thoroughly. Measure 1 cup of the mashed or pureed potatoes and 1-1/2 cups of hot water. Stir into the dry ingredients, mixing thoroughly. Stir in the yeast then turn out on a floured surface and knead until bread is a uniform consistency. Place in an oiled bowl, cover with a damp cloth, and set in a warm place (about 80 degrees F.) for one hour or until double in volume. Punch down and knead on a floured surface, working in another half-cup of flour. Turn in an oiled bowl and let rise again for 45 minutes. Knead for 5 minutes, then place in a large, well-oiled loaf pan. Let rest 10 minutes.
Bake at 375 degrees F for 40 to 45 minutes in the center of the oven. Be sure there is plenty of clearance between the top of the loaf pan and the top of the oven-- it rises quite high. (When done, the bread should sound hollow when the top is tapped). Let the bread cool before slicing.
Potato Bread
makes 1 large loaf
1 pkt (1/4 oz.) dry active yeast
1 very large russet potato
water to cook potato
7-1/2 to 8 c. flour (preferably bread flour, but all-purpose flour will work)
1/4 c. sugar
1 Tbsp. salt
Peel the potato and chop into pieces about an inch across. Cover with water (at least 2 or 3 cups) and boil until very soft. Drain the potatoes reserving the liquid. Puree or mash the potatoes until smooth, adding a bit of liquid if necessary. Set the potatoes and cooking water aside to cool until the water is lukewarm. Measure 3/4 cup of the cooking water (strained to remove any potato chunks). Combine in a small dish the potato water and the dry yeast. Stir to completely dissolve the yeast and set aside for about 10 minutes.
Meanwhile, measure flour, sugar and salt into a bowl and mix thoroughly. Measure 1 cup of the mashed or pureed potatoes and 1-1/2 cups of hot water. Stir into the dry ingredients, mixing thoroughly. Stir in the yeast then turn out on a floured surface and knead until bread is a uniform consistency. Place in an oiled bowl, cover with a damp cloth, and set in a warm place (about 80 degrees F.) for one hour or until double in volume. Punch down and knead on a floured surface, working in another half-cup of flour. Turn in an oiled bowl and let rise again for 45 minutes. Knead for 5 minutes, then place in a large, well-oiled loaf pan. Let rest 10 minutes.
Bake at 375 degrees F for 40 to 45 minutes in the center of the oven. Be sure there is plenty of clearance between the top of the loaf pan and the top of the oven-- it rises quite high. (When done, the bread should sound hollow when the top is tapped). Let the bread cool before slicing.
