potato bread

Yield: 2 loaves

1,270 calories per loaf

Active time: 15 minutes

Total time: Overnight proof required, about 22 hours

ingredients

3 cups high-gluten flour

½ cup mashed potatoes

2 teaspoons yeast

¼ cup agave nectar

5/8 cup vegetable oil (this is equivalent to 5 tablespoons or ¼ cup plus 1 tablespoon)

2 teaspoons salt

1 egg

¾ cup lukewarm water, reserved from potatoes

preparation
the day before:

1. Rinse the potatoes, bring about 4 cups of water to a boil, and cook the potatoes. Mash the potatoes, saving the water.

2. After the water has cooled down, measure out ¾ cup, combine with the yeast and a pinch of sugar. Set aside for 10 minutes. No foam = dead yeast. Either your water was too hot or your yeast was dead. See step 2 of “no-knead brioche” for more on yeast.

3. In your stand mixer bowl, combine the flour, mashed potatoes, salt, vegetable oil, egg, and agave nectar. “Stir” until a somewhat clumpy dough forms, about 2 minutes. You may need to scrape down the sides of the bowl.

5. Slowly add the yeast mixture, continuing to “stir” until a shaggy dough forms.

6. Increase the stand mixer speed to 2 and knead until a smooth and elastic dough forms, about 5 minutes.

7. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.  The dough may feel wet, but shouldn't be sticky. If it is, knead in a bit more flour.

8. Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Place the bowl in the refrigerator for at least 16 hours.  

the day of:
9. Remove the dough from the refrigerator and shape into rolls or loaves.

10. Let rise until the dough has doubled in size about 4 hours.

11. With about 30 minutes remaining in the dough final proof, preheat the oven to 375 degrees.

12. Brush with an egg wash and bake until deep golden brown, about 45 minutes. See step 20 of “classic baguette” for more in testing for doneness.

 

Original recipe found here.