From the Anchor Yeast Kitchen
Ina Paarman’s Potato Bread
Prep 2 hr
Baking Time
40–50 mins
Total 2 hr 50 mins
Makes 1 Large Potato Bread
easy
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By
Anchor Yeast Kitchen
Bake a hearty Large Potato Bread with our easy recipe! Featuring mashed potatoes and aromatic spices, this delicious loaf is ready in 2 hours and baked at 180°C—perfect for family dinners and gatherings.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
3
Medium potatoes, peeled and cut
500
ml
Potato water plus plain water
( 2 cups )
720
g
Bread or Cake flour ( 6 cups ) plus extra for dusting
15
ml
Sugar
( 1 Tbsp )
15
ml
Ina Paarman’s Potato Spice
( 1 Tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
Method
Boil the potatoes in ± 2 cups ( 500 ml ) of lightly salted water. When tender, pour off potato water into a large jug. Add more water if necessary to make up to 2 cups ( 500 ml ). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water.
Measure all the dry ingredients into a large mixing bowl. Toss with your fingers. Add the Anchor Instant Yeast and mix. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand. Knead until the dough is smooth. Cover and leave to stand for 30 minutes.
Spray and butter or oil a large No. 3 cast iron pot. It’s best to line the pot with baking paper.
Knead the dough again, shape into balls and pack into the pot. Leave at room temperature to allow the dough to rise slowly.
When double in size, dust the top with a little flour.
Adjust the oven rack to the middle position. Preheat the oven to 180 °C / 350 °F or prepare the Weber to medium hot coals. If baking in the Weber, keep the lid on. Bake open in the oven for ± 45 – 50 minutes.
Break buns apart and serve with lashings of butter and apricot jam or honey or top with seasoned slices of avo and cherry tomatoes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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