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.
I kept leftover dough in the
refrigerator and noticed mold after one day. So don’t keep leftovers in the
refrigerator.
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| 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
- 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
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.
ReplyDeleteGoogle ....rewena paraoa. Takes 3 days to make but much nicer.
ReplyDeleteYour dough goes black as the potatoes ferment.
Thank you for the tip. Rewena paraoa sounds interesting for sure, I checked the recipe.
DeleteDo 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.
ReplyDeleteHello Lucy, I used mashed potato. Mash flakes should work but I have never tried it. Its 180°C
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