From the Anchor Yeast Kitchen
Potato Bread
Prep 1 hr 40 mins
Baking Time
25–30 mins
Total 2 hr 10 mins
Makes 2 Potato Breads
easy
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By
Anchor Yeast Kitchen
This Potato Bread recipe with mashed potato worked into the dough results in a loaf that has the most wonderful crust and a light but firm structure.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
500
ml
Mashed potato
( 2 cups )
10
ml
Salt
( 2 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
30
ml
Olive oil
( 2 tbsp )
125
ml
Warm milk
( ½ cup )
200
ml
Lukewarm water
( ¾ cup )
Water, to brush
Flour, to sprinkle
Method
Mix the cake flour, mashed potato and salt together.
Add the Anchor Instant Yeast and mix.
Mix the olive oil, milk and water together and add to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, divide into 2 equal pieces and roll dough into a round ball with both hands around the dough. Place onto a greased baking tray, cover with plastic and rise in a warm place for 30 minutes.
Brush the top with water, sprinkle with flour and make cuts over the top, with a sharp knife.
Bake in a preheated oven at 200 °C / 400 °F for 25 - 30 minutes, or until golden.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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