Potato bread
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 25 min |
servings
| Category: | Breakfast |
| Subcategory: | Breads |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 5 medium potatoes, peeled
- 1 packet of dry active yeast (8 g)
- 300 mL (1 ¼ cup) warm milk (38°C or 100oF)
- 4 Tbsp. (100 g) butter, melted
- 1 egg, beaten
- 2 tsp. (10 ml) salt
- 5 cups of bread or all-purpose flour
- 150 mL cornmeal (polenta)
Preparation
Preheat oven to 190oC (375°F).
Wash potatoes, cut into pieces, and boil in salted water for approximately 35 minutes according to size. Drain and mash. Let cool to room temperature.
Dissolve yeast in warm milk and set aside for 10 minutes in a warm spot away from draughts.
In a large bowl, mix milk and yeast with butter, beaten egg, flour, cornmeal and mashed potatoes. Mix well until you get a smooth ball of dough.
On a large work surface, knead dough until it becomes soft and smooth (approx. 10 minutes). Flour as needed.
Place dough in an oiled bowl and set aside until it doubles in volume (approx. 1 hour). Avoid draughts.
Remove dough from bowl and knead again for approximately 5 minutes. Flour as needed.
Divide the dough into six equal parts and place each part into a small 500 ml (2 cup) bread mould. Let rise for 30 minutes.
Brush tops of bread with a bit of milk and sprinkle with a bit of cornmeal.
Bake for 30 to 45 minutes according to the size of moulds. Unmould loaves to cool.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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