Rustic Country-Style Potato Bread

Transient

1kg organic flour

2 cups water

5 boiled medium potatoes

1.5 tbsp dry active yeast

Cut potatoes with the peel on, into large cubes and boil until tender. Take a 1/2 cup of the water the potatoes were boiled in and set aside. Take the potatoes out of water and let dry completely. Once potato water reaches cools to luke warm, add yeast with a pinch of sugar and allow to bloom for 10 minutes. Mash the dried potatoes until smooth, and add yeast/water combination and mix until smooth let bloom for another 5 minutes. Add flour (and 2 tsp salt if you wish) and begin to knead for 20 minutes. Let sit for 30 minutes, take out and knead again for another 20 minutes.

Find out how to knead.

RECIPESEditorComment