Baked Potato Bread

Since I am currently reading a book about the history of the potato in Europe and North America it seemed apt to try my hand at potato bread. I adapted this recipe for incorporating the elements of a stuffed baked potato into a loaf of bread from one I found online. I converted the recipe to gravimetric measures both metric and imperial. I also baked the bread in loaf pans to make is more suitable for breakfast toast. Whichever recipe you follow, do try this wonderful bread!

Note: the metric and imperial units are internally consistent but not necessarily interchangeable. 

Yield: two medium loaves

Ingredients

 

Bacon, coarsely chopped

60 grams

2 ounces (1 or 2 slices)

Cooked potatoes, mashed

250 grams

8 ounces (about ½ cup)

Water

250 milliliters

1 cup

Sugar

15 grams

1 Tablespoon

Sour cream

60 grams

2 Tablespoons

Active dry yeast

10 grams

1 Tablespoon

Salt

10 grams

2 teaspoons

Chives, chopped (fresh or dried)

30 milliliters

2 Tablespoons

Bread flour

600 grams

21 ounces

Method

Cook the bacon until crisp then drain reserving the fat. Chop finely and set aside.

In the bowl of a heavy-duty stand mixer fitted with the paddle beater combine the potatoes and warm water (use the water from boiling the potatoes if you have it). Add the sugar, sour cream, yeast, salt, the bacon, reserved bacon fat, and one quarter of the flour. (If you used hot potato water check that the temperature is not above 45°C (115°F) before adding the yeast.) Beat gently until smooth.

Replace the paddle beater with the dough hook. Add the remaining flour to the bowl. Knead on the recommended speed setting for your mixer. After about five minutes the dough should be pulling away from the sides of the bowl. If it does not, add more flour a bit at a time until it does. Knead for a further five minutes.

At this point I like to weigh the dough to make dividing it later more accurate.

Warm a large, heavy earthenware or glass bowl with hot water then dry and pour in enough oil to just cover the bottom. Form the dough into a large ball, place it in the bowl, and roll it around so that it is evenly coated with the oil. Cover with a kitchen towel and set aside to proof until doubled in size, about one to one and a half hours depending on the temperature. At the end of proofing, punch down the dough and divide it into whatever size loaves you prefer. Form the loaves and place them into lightly-oiled pans. Cover with a towel and allow to rise again until the dough is just above the sides of the pan.

Preheat oven to 190°C (375°F). (I use the convect pastry setting on my convection oven.) Bake for 40 to 45 minutes. The best way to determine doneness is with a thermometer; the center of the loaf should be between 93°C and 99°C (200°F and 210°F).

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