Name: Potato Bread
Yield: Yield: 4 loaves, 1 pound 2 ounces (510 g) each
Ingredients: 2 tablespoons (30 ml) or 1½ ounces (40 g) light corn syrup; 1 cup warm water (105° to 115°F/40° to 46°C); 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 1 pound 14 ounces (855 g) bread flour; 6 ounces (170 g) whole wheat flour; Egg wash; 2 ounces (55 g) fresh compressed yeast; 1 pint (480 ml) warm milk (105° to 115°F/40° to 46°C); 1½ tablespoons (22 g) salt; 10 ounces (285 g) russet potatoes; 8 ounces (225 g) bread flour; ½ ounce (15 g) fresh compressed yeast

Preparation info

Yield:
4
loaves, 1 pound 2 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This is another peasant-style bread, distinctive in its use of potatoes, which keep the dough nice and moist and contribute a pleasingly chewy texture. Because of the moisture, the baked loaves stay fresh longer than other breads. If you are not in a hurry, try Rosemary-Potato Bread. It requires slow rising—overnight in the refrigerator—but is well worth the wait.