The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First try at Potato Bread

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NCKathryn's picture
NCKathryn

First try at Potato Bread

I worked from a recipe and advice I found here. I used a small handful of instant mashed potatoes that I cooked in about a cup of water, with a tablespoon of nonfat dried milk.  My goal was to produce a loaf that was more like "normal" sandwich bread for my husband. I used the directions for 66% hydration, and counted the mashed potato-milk-water mixture as almost 100% liquid (added enough water to make 330 grams liquid to 500 grams KA unbleached all-purpose flour).


I used a beaten-egg wash. I found it made the "heel" a bit leathery and too eggy-tasting for me personally, but the slices were fine-no eggy taste. Slices toasted nicely. 



Syd's picture
Syd

Looks lovely!  Agree with you on the egg wash but it does give it such a pretty shine.  Nice even crumb.  How did it taste?


Syd

NCKathryn's picture
NCKathryn

It tastes good-I'm having a toasted slice with a bit of cherry preserves right now :-)


 


I'm so glas the crumb looked even to someone else besides me. My previous loaves of basic bread fell in the oven (over-proofed, I think) were slumpy with very dense crumb. This was the first loaf of bread I felt like posting pics of!

Syd's picture
Syd


This was the first loaf of bread I felt like posting pics of!



Don't be shy next time! :)


Syd

tananaBrian's picture
tananaBrian

Looks great!  I love potato bread.  Yours looks like a real success and it was nice of you to share!


BTW, in my egg washes, I use only the egg white and I beat it with at least an equal volume of cold water (50/50 egg/water).  It doesn't take much in the wash to give the bread that shine, and watering it down removes the egg taste (as far as I can tell ...you may be more sensitive to egg flavor than I am, but I don't notice anything)


Brian


 

skytop's picture
skytop

Today I purchased 6 hamburger potato rolls for $2.99 wich is .50 each. Prices keep climbing fast.  I will try to make this soft flavorful bread very soon!  Sure looks good!

CoveredInFlour's picture
CoveredInFlour

I just bought a box of mashed potato flakes to make potato bread, and this sounds fabulous! As I am a novice breadmaker, do you have a "recipe" for this gorgeous loaf?


Cherry preserves?? Yum!

NCKathryn's picture
NCKathryn

I'll try to put down a more structured recipe, but for this I did a search for potato bread here  and a forum poster had suggested 1/2 cup of flakes to 3 cups of flour, and my "handful" is about 1/2 cup. The consistancy was not like mashed potatoes-is was the texture of a thin soup so I counted it mostly towards the liquid portion- example:-if it totaled 1 cup, I counted it as 3/4 cup water, 1/4 cup solids.  The litle bit of dried milk helped, too. I need to measure that, to, but it was a (washed out) Nyquil doesage cap-full. That sounds silly but I keep powdered milk in a small tupperware container and the cap was a handy scoop that fit in the container.

CoveredInFlour's picture
CoveredInFlour

Thanks!


I'll try and see if I can replicate it. :) Those medicine cups are very very handy, I use mine to measure out small amounts of sugar instead of measuring spoons.

cpanza's picture
cpanza

Hey, that's an awfully nice crumb for your first shot!


Chris


www.akuindeed.com