Nowadays potato bread with more or less success is prepared in different countries as special bread and perhaps it is Germany where it is most consumed, although I am not sure.
We regularly hear that people are a little confused about potato bread. Many often wonder if it is a gluten-free alternative to wheat bread. If that’s what you expected, I’m sorry to give you bad news, but it’s not a gluten-free alternative to bread.
Potato bread is a wheat bread that has been enriched with potato flakes or mashed potatoes. To convert a loaf of basic bread into potato bread, a portion of wheat flour is replaced by a portion of potato flakes. The end result is a more moist and chewy bread.
This is especially true for basic white loaves of bread, as they tend to lack good chewing and moisture without the help of additional ingredients. Potatoes have long been used to fill and improve bread. In fact, if your grandmother used to make you homemade muffins, there’s a good chance you’ve eaten one or two muffins in your day that incorporated potato flakes. But more often than not, potato bread, at least as found in grocery stores these days, is a white sandwich bread. So, let’s analyze what they are and how they are similar and how they differ from a basic white loaf of bread.
How To Make The Best Potato Bread
There is nothing better when you wake up than potato bread cut into slices! You can enjoy the Potato Bread, as well as in the meals on the weekly menu, to enrich the bread basket with preparation with a sure effect, on the occasion of a refined dinner or a special occasion!
FOR THE YEAST
Wash the potatoes with a bruschino and steam them for about 30-35 minutes.
Peelthem, pass them with the potato masher in a bowl and let them cool.
Prepare the yeast (poolish). Let the water cool down as soon as possible (about 30 ° C) and pour it into a bowl; crumble the yeast, add the sugar and stir. Add the flour 0 and continue to stir, the mixture will be very sticky. Cover it with plastic wrap and let it rise in a warm place (it is fine in the oven with the light on), until it is doubled in volume: it will take about 40 minutes.
Dedicate yourself to the dough. Arrange the flour 0 and the semolina mixed together, place the salt outside and put the yeast and the prepared potatoes in the center. Pour the warm water, olive oil and start kneading vigorously for at least ten minutes. If the dough is too sticky, add more flour, but without exaggerating.
Form a ball with the dough, place it in a large bowl lightly floured, cover it with a cloth and let it rise for an hour and a half in a warm place, away from drafts.
Take the dough back and rework it gently to deflate it, make the reinforcement folds, then fillthe elongated loaves, place them spaced on the freshly floured oven plate (or covered with the appropriate paper) and let them rise for about an hour and a half in a warm place, covered with the moistened cloth. Towards the end of the leavening, make a long cut on their surface and sprinkle them with semolina.
In the meantime, bring the oven to 200 ° C (static function) and place a saucepan full of water on the bottom, to obtain the correct humidity.
As soon as it has reached the temperature, bake the dough for about 40 minutes. When the surface is golden, take them out of the oven, place them on a grill and let them cool down before enjoying them.