I like potato bread because it’s so different than normal bread, the texture is lighter and it doesn’t take longer to make.
Ingredients for 2 loafs:
– 400g wholemeal strong flour
– 400g white strong flour
– 400g mashed potatoes
– 550ml lukewarm water
– 14g fast-action yeast
Mix the flours together, the salt and the mashed potatoes; mash them with a potato ricer, to have a smoother finish. Mix the yeast with the water and add it to the flour. Incorporate the water and tip the dough onto a lightly floured worktop. Knead the bread slightly, the dough is very sticky, but do not add extra flour.
Cover it with cling film or tea towel and leave it for 1-2 hours to rise.
Dust the worktop and your hands and turn the ball of dough on the surface without handling it too much. Cut the dough in half. Place the bread in oiled baking trays, cover with a large tea towel and leave it to rise for 30 minutes to 1 hour.
Preheat the oven at 220C/200C fan. Bake the breads for 30-40 minutes. Try with a wooden skewer if the middle is baked. Take it out of the oven, leave it to cool for a couple of minutes in the tray. Remove it from the baking tray and leave it to cool on a cooling rack.