Italian Potato Bread

A fluffy Italian white bread enriched with potatoes that stays soft and tender for days.

Cooking time: 240 minutes
Serving size: 10
Tags: Italian, Bread

Ingredients

• 250 g potatoes (about 1 large or 2 medium)
• 500 g bread flour
• 240 mL lukewarm water
• ½ tablespoon dry yeast
• 40 g olive oil
• 1½ teaspoons salt

Steps

1. Boil the potatoes until tender, then mash while still warm.
2. Add all ingredients to a bowl except the salt. Knead for about 3 minutes until combined.
3. Add the salt and continue kneading for 10 minutes until smooth and elastic.
4. Cover the bowl and let the dough rise for 1 to 1½ hours, until doubled in size.
5. Shape the dough using the jellyroll method and place into a banneton to rise for another 1 to 1½ hours. About 1 hour into this rise, preheat the oven.
6. Heat the oven to 400°F (200°C). Turn the dough out onto parchment paper, score the top, and place into a preheated Dutch oven.
7. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 minutes until golden.
8. Let cool for at least 15 minutes before slicing.

Notes

—

← Back to all recipes