We find this potato bread so great! It’s soft, fluffy and really easy to make. It does take a little time, but that’s what makes this bread so delicious!
You use cooked potatoes, left over from the day before for example, grated.
The dough is kneaded in the evening and left covered, overnight, to rise at room temperature.
In the morning, the dough is shaped into a round form and placed in a floured fermenting basket.
(I don’t have a fermenting basket so I use a bowl with a tea towel that I flour well, works well too! ;-)) Leave to rise for about 1 hour and then bake in preheated oven with lots of steam.
The result is a delicious homemade potato bread.
We have already baked this bread a countless of times because it really tastes so good! Nothing beats fresh, home-baked bread, still slightly warm with butter, just a dream.
More Buns and Bread Recipes:
The best Burger Buns
Wild Garlic, Potato and Bacon Rolls
Wild Garlic Feta Cheese Babka
Wild Garlic Pide Bread
Easter Sheep Bread
Beet root Pull-apart bread
- 250 g boiled potato (cooked a day before)
- 260 g water
- 10 g fresh yeast or ½ packet (3,5g) dry yeast
- 600 g flour
- 2 tsp salt
Peel the cooked potato and grate finely.
Put the water and the rest of the ingredients in a mixing bowl.
Knead until a smooth dough is formed.
Cover and leave to rise (for 6 hours) or overnight, at room temperature.
Transfer the dough to a floured work surface and shape into a ball.
Flour a fermenting basket well and place the dough inside. (I don't have a fermenting basket, so I used a bowl with a tea towel and flour it well).
Leave to rise for about another hour at room temperature.
Preheat oven to 220° C.
Turn the bread out onto a tray with baking paper.
Place in the oven and bake for 10 minutes with plenty of steam.
Then turn down to 180° C and bake with steam for another 40 minutes.
Leave to cool on a rack.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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