Saturday, January 15, 2011

Potato Bread (yeast-free) Recipe



This is a simple potato bread that requires no yeast and relatively little kneading. To substitute for yeast I tried two options:
  1. baking powder
  2. 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.


Potato Bread



Ingredients
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

Directions
  1. Heat oven to 220°C/430°F
  2. Mix mashed potato and water until there are no lumps
  3. In a separate bowl mix together shifted flour, baking powder and salt.
  4. Add the flour mixture to the potato mixture and knead until soft and smooth
  5. Bake until the bread starts to brown and sounds hollow when tapped, about 35 minutes

9 comments:

  1. I was hoping to make potato break for the first time tonight, but realised I ran out of dry yeast so starting hunting around for a yeast free recipe than found yours. I'm in the process of making it now and hope it turns out as yummys as what you described to go alongside my minestrone soup for dinner.

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  2. Google ....rewena paraoa. Takes 3 days to make but much nicer.
    Your dough goes black as the potatoes ferment.

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    Replies
    1. Thank you for the tip. Rewena paraoa sounds interesting for sure, I checked the recipe.

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  3. Do u peel and mash one potato, or can u use the water and mash flakes, also is it 180°F because some rec. Say diffrent, cant wait to try.

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    Replies
    1. Hello Lucy, I used mashed potato. Mash flakes should work but I have never tried it. Its 180°C

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  4. Although I didn't envision it would rise as high as yeast bread I thought it should have risen some.
    I had cooked extra potatoes for leftovers and usually I use milk instead of water which I did. I used as little as possible and then added nearly two cups of water to get the dough consistency I needed. Was this my mistake?

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    Replies
    1. Hi Carolyn, sorry to hear that. The bread does not rise much, its actually more suitable as a flat bread (which unfortunately I didn't mention in the post before, just updated now). But when I made it, it rose a little bit. Not sure what went wrong in your case.

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    2. Thanks for your quick reply. It did raise slightly but not very noticeable but it was also not very cooked inside. I maybe should have stuck with just water on the potatoe. Mashing the potatoes with a bit of milk might have made it too heavy. At any rate I was looking for a bread that would raise a little more. My aim is to find a nice sandwich white bread but with a little more body than the store bought tasteless versions. Rye bread comes the closest but still has the rye flavour I would rather avoid. If you find a no yeast quick rising bread that fits my description I would appreciate any suggestions. Thanks again.

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  5. Hi Carolyn, this version/recipe is certainly not suitable as sandwich bread. There are not many no-yeast quick rise breads. Have you tried Irish soda bread? However its dense.

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