This is a simple potato bread that requires no yeast and relatively little kneading. To substitute for yeast I tried two options:
- baking powder
- baking soda and lemon juice
Baking powder is a much better option. The bread made with baking soda felt much lighter but the bread sunk or collapsed once cooled. And the baking soda taste was quite strong, verging on being almost inedible.
The potato bread (made with baking powder) was quite moist and had a texture somewhere between that of cake and regular bread. It is not as light and airy like regular bread, it’s a bit more dense, but very delicious. This bread is best made like a flat bread, about an inch high.
I kept leftover dough in the refrigerator and noticed mold after one day. So don’t keep leftovers in the refrigerator.
1 cup mashed potato
3 cups flour
1 cup water (you may need a bit more or less)
4 teaspoons baking powder
1 teaspoon salt, or more
- Heat oven to 220°C/430°F
- Mix mashed potato and water until there are no lumps
- In a separate bowl mix together shifted flour, baking powder and salt.
- Add the flour mixture to the potato mixture and knead until soft and smooth
- Bake until the bread starts to brown and sounds hollow when tapped, about 35 minutes