Potato Bread is a traditional British recipe for a classic potato-based bread that's typically sliced and toasted before being served. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Bread.
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Ingredients:
225g potatoes (with skins)
1 packet (about 10g) dried, active, yeast
340g plain white bread flour
110g pumpkin seeds
1 1/2 tsp salt
1 tsp olive oil
280ml warm water (at blood temperature, 37°C) — if possible keep the water from boiling the potatoes for this
Method:
Add the potatoes to a pan, cover with water (but do not add salt), bring to a boil then reduce to a simmer and cook for about 30 minutes, or until just tender. Drain the potatoes (but reserve the water) and set aside to cool. When cold, peel then grate the potato flesh.
Combine the grated potato, yeas, flour, pumpkin seeds, salt and olive oil in a bowl. Slowly add the warm water and bring the mixture together as a dough. Turn the dough onto a lightly-floured work surface and knead for a few minutes, or until smooth and elastic (the dough should still be soft). Transfer the dough to a lightly-oiled bowl, cover with a damp cloth and set aside in a warm spot to rise for about 2 hours.
Knock the dough back (punch out any air) at this stage then knead again for about 5 minutes. Fill a 900g loaf tin with the dough then cover and set aside in a warm spot to rise again for about 90 minutes (or until the dough has almost reached the top of the tin).
Brush the top of the loaf with a little water then place in an oven pre-heated to 220°C and bake for about 35 minutes, or until the base of the loaf sounds hollow when tapped. Turn the loaf out of the tin (bang the tin on a work surface to loosen the loaf) onto a wire rack and allow to cool completely before slicing about 2cm thick and toasting. Serve hot with plenty of butter.
