Rustic Potato Loaves [BWJ]
Rustic Potato Loaves are easy, flavorful bread loaves come from a simple dough made with mashed potatoes, incorporate your favorite herbs or spices.
Do you ever have places that cause instant temptation as soon as you enter? For some it might be the donut shop, for others, a dessert diner. For me? The bread section of the grocery store. I see all these delicious, flavorful, seed studded breads and often want to buy one of each. Just the other day, that happened. I was taking some friends grocery shopping before they headed back to the states. I walked through the bread area and almost grabbed a bag to fill. But the reality is I am spending the week alone and I certainly didn’t need to buy another loaf when I was planning to make these delicious Rustic Potato Loaves.
Peru has a very large variety of potatoes. When you want to make mashed potatoes, you want to choose one kind, when you want to make fries, choose a different kind. So when deciding on which potato to bake these Rustic Potato Loaves with, I went with a yellow-fleshed potato called “Huayro.” The yellow-fleshed potatoes sort of melt when they are boiled which I thought would be perfect in this recipe. This dough itself is incredibly easy to make, even without a mixer! After the potatoes were boiled and mashed, I added the yeast and warm water directly to them. The salt and flour were then added and I hand kneaded the dough until it was soft and smooth. To be honest, I am not sure I could make bread with only a mixer – I certainly am not willing to throw everything into a bread maker anymore. Part of making bread is getting your hands dirty and enjoying the process of watching and feeling the dough change and morph as you knead it.
I highly recommend these Rustic Potato Loaves not just for their terrific flavor, but also for how easy they are to make! Are you wondering about that delicious stew in the pictures? That is Estofado Norteño de Carne – a Northern Peruvian Beef Stew.
Feel free to try the standard Russet potato or the Peruvian Purple Potato. I am pondering some loaves made from sweet potatoes…what do you think?
These are easy, flavorful bread loaves come from a simple dough made with mashed potatoes. Personalize them by incorporating your favorite herbs or spices.
- 1 1/2 pounds Huayro potato
- 1 tablespoon active dry yeast
- 1/2 cup lukewarm water
- 2 tablespoons olive oil
- 2 teaspoons salt
- 4 cups flour
- Place potatoes in a medium pot or saucepan and cover with water. Bring to a boil over high heat, then lower the heat and simmer until softened, about 15 minutes. Remove from the water, cool and peel. Place the potato flesh in a large bowl and cool completely.
- Mash the potato until there are minimal lumps. Sprinkle the yeast over the potatoes and add the lukewarm water, stirring with a wooden spoon. Be sure the yeast is completely incorporated into the potatoes.
- Sprinkle the salt over the potato mixture. Begin to add flour by the cup and continue to stir in order to incorporate the flour into the mixture. By the third cup, use your hands if necessary to continue to incorporate the flour into the dough. Turn the dough out onto a floured surface and knead in the final cup of flour. Knead until the dough is smooth and supple, about 10 minutes. Place dough in an oiled bowl, turning dough over to coat all sides. Cover bowl with a towel and allow the dough to rise for 30 minutes.
- Prepare your rising station by covering a baking sheet with a tea towel and sprinkle generously with flour. Use three wine bottles to create two "valleys" for the loaves to rise in (so they do not spread or touch).
- Preheat oven to 375F.
- Turn the dough out onto a lightly floured surface and cut into two equal parts. Working with one half, form the dough into a ball, then flatten into a thick oval. Roll dough up, starting with the side furthest from you. Place the loaf, seam side down onto the rising station. Cover loaves with a towel and allow them to rise for 20 minutes.
- Cover another baking sheet with parchment paper. Coat with cooking spray and sprinkle instant polenta, cornmeal or semolina onto it (to prevent dough from sticking). Carefully transfer and flip the loaves from the rising station to the baking sheet. (I use the towel they have risen on to leverage the loaf from one place to another, gently rolling it onto the baking sheet so that it flips to seam side up.) Bake at 375F for 50-60 minutes or until an internal thermometer reads 200F.
- Transfer loaves to a cooling rack. Cool completely before eating (if you can fight the temptation!).
These Rustic Potato Loaves are being submitted to YeastSpotting.
Potato Bread in Other Kitchens:
- Rosemary Potato Bread on Brown Eyed Baker
- Hungarian Potato Bread with Caraway on One Perfect Bite
- Crusty Potato Bread on Angie’s Recipes
- Rustic Potato Herb Bread on Playing House
- Potato Bread on Barefoot Kitchen Witch