Name: Potato and Yogurt Bread
Yield: Makes 1 Loaf
Ingredients: 10 g/½ oz/2 tsp fresh yeast; 35 ml/1½ floz/2½ tbsp water; 70 g/2½ oz/⅓ cup warm, dry mashed potato; 60 g/2 oz fermenté; 250 g/9 oz/2 cups white bread flour; 2 tsp salt; 35 ml/1½ floz/2½ tbsp milk; 70 g/2½ oz/⅓ cup plain yogurt

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Ingredients

10 g/½ oz/2 tsp fresh yeast
35

Method

Dissolve the yeast in the water, then add the yogurt and milk. In a food mixer with dough hook attachment, place the flour, fermenté and mashed potato. Pour in the yeast mixture and mix to a solid dough. Mix on low for 6 minutes. Add the salt, then mix on medium speed for a further 3 minutes.

Place the dough in a bowl, cover with a damp towel and leave until the dough has risen by half