[ Equipment: 5-3/4 x 3 x 2 inch loaf pan, oven or slow cooker with temperature control. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths ].
Revised May. 16, 2011: the recipe scaled for a large potato bread (8x4x2 loaf pan) can be found here.
Revised Mar. 21, 2011: new instructions for converting recipe to a slow-rise, kneaded bread.
Revised Feb. 8, 2011: new instructions for using potato flakes or potato flour.
It's amazing how a tiny amount of potato flour transforms a kneaded, basic white bread with a hearty richness, extended freshness (tasty without toasting a day or more later), yet minimal extra calories and minimal extra ingredients. This recipe is the same as the mini loaf white bread with a big spoonful of potato flour mixed in. Potato bread doesn't get much simpler than that. The loaf bakes up double the height of the pan with the help of a foil bonnet. It's a tall mini loaf with slices measuring on average about 3 x 3-1/2 inches - not too shabby at all. The recipe is for the fast-rise loaf, but I include instruction for converting it to a slow-rise below.
Recently, I reviewed my bread recipes and realized that all of them were slow-rise, except for that mini loaf white bread. However, that recipe required 2 stages of baking: once in a steam oven and once in a slow oven. While it was possible to revise the recipe and simplify it for an oven only, I decided to leave it intact for future reference, because there may some types of low temperature baked goods that could benefit from the combination cooking.
Instead, this recipe for potato bread is the simplification for oven only of the mini loaf white bread. As in the original recipe, an aluminum foil hood concentrates the heat in the pan, but now is perforated so that the bread essentially steams and slow-bakes at the same time. An agave glaze turns out a crust that is golden and chewy and flecked with flax seeds. It's as golden as (if not more so than) the original mini loaf, but the total baking time is cut in half!
Between potato flour and mashed potato flakes, my experience has been that dough with the flakes rises higher, but is also lumpier. I measure out 1 tablespoon of the flakes and lightly crush them in my hand before adding it to the other dry ingredients for better incorporation into the dough. For finer flakes and hence a loaf with a smoother dome top, I pulse the flakes in a spice grinder into a rough grind - one or two pulses usually suffice. However, flakes ground too fine can inhibit the rise, as can too much potato flour. For either the flakes or flour, the weight should be 0.2 oz.
The flax seeds are decoration. They do fall off if handled too much, but the agave glaze does a reasonable job of gluing them in place. A loaf could be glazed without the seeds, if desired. The glaze caramelizes into a sweet, golden crust. The picture above shows 2 loaves, the top one baked with no glaze and the bottom one coated with diluted agave syrup. The agave crust is significantly darker, thicker and a little chewier, a very nice presentation. Other kinds of glazes could substitute for the agave, including beaten egg white, diluted honey or molasses, or even a mucilaginous solution of ground flax and water, each with their own crust characteristics.
The crust on an unglazed potato loaf has less color than an unglazed white bread (no potato flour) from the same recipe, the reason being the potato flour grips moisture and inhibits browning a little. For those who find pale loaves unappealing, I recommend applying one of the glazes listed above (or any number of other glazes I haven't listed). The potato flour also increases the baking time by about 10 minutes, so a basic white bread from this recipe should be done in about 40 minutes (internal temperature 200°F/93°C or higher).
I like the spontaneity of fast-rise breads. The slow-rise breads on VaporBaker cannot be made in less than 18 hours and must be planned a day ahead. This potato loaf is risen and baked in about 4 hours (with 4 times as much yeast as a slow-rise bread). It could go faster with the addition of more yeast.
For those who'd like to convert this recipe to a slow-rise, kneaded bread (more complex flavor, sweeter, less potato-like), reduce the amount of rapid-rise yeast to 1/16 teaspoon and activate the yeast with 1/4 cup warm water and 1/2 teaspoon of sugar as shown in the Parmesan Fig Focaccia recipe. Then continue on with this recipe (add the yeast water in step 2 of the bread method). Note that a slow-rise dough will get by with less kneading than a fast-rise, because long fermentation also develops the gluten bonds.
The first rise should take from 12 to 18 hours; the second rise about 3 to 5 hours (apply the glaze - if desired - and foil bonnet about 2 hours into the second rise). The first picture above shows the first rise after 14 hours. The second picture above is the finished slow-rise potato loaf, baked without a top glaze.
A final caution: the yeast must be fresh. Stale yeast will take longer to rise or may not rise at all.
Makes 1 Demi Loaf
- 580 calories per loaf
- Oven temperature: 250°F/121°C
Bread:
- 1-1/8 cup all-purpose flour (5.5 oz)
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon rapid rise yeast
- 1 tablespoon mashed potato flakes or 1 teaspoon potato flour (0.2 oz., see text)
- 1/2+ cup warm water
- 1/4 to 1/2 teaspoon flax seeds or other decorative seeds (optional)
- 1 teaspoon amber agave syrup
- 1/2 teaspoon water
- 1/2 teaspoon flax seeds
1. Tear off a sheet of aluminum foil approximately 10 x 12 inches. Center the foil, shiny side down, over a small loaf pan (5-3/4 x 3 inches) and lightly press down along the edges, creasing an outline of the top of the pan in the foil.
2. With a 1/8-inch wood skewer, punch 5 holes, evenly spaced along the lengthwise middle, leaving at least a 1/2 inch margin at the ends.
3. Remove foil from pan and set it down shiny side up.
4. Set loaf pan on the foil, the bottom centered over the 5 holes. Fold long sides of foil upward against the long sides and underneath the rim of the pan.
5. Fold the short ends of the foil upward, against the short sides and underneath rim of the pan. Press the foil all around so that it conforms to the shape of the loaf pan without any gaps.
6. Remove the loaf pan. Lightly brush the inside of the bonnet with oil. Set aside.
Bread Method:
1. Put flour, salt, sugar, yeast and potato flakes (lightly crushed - see discussion above) or potato flour into a large bowl and whisk until thoroughly combined.
2. Add 1/4 cup of warm water and toss with a fork or rub between hands to form a crumbly dough.
3. Continue adding warm water, one tablespoon at a time until it forms a sticky but kneadable dough. The exact amount of water varies with the quantity and moisture content of the flour. In my experience, it usually takes 3 to 4 tablespoons of water more to form the dough.
Knead dough to form a smooth, elastic ball - about 2 to 4 minutes for a slow-rise or 8 to 10 minutes for a fast-rise. For this amount of dough, I prefer to knead with the taffy-pull method. I hold the dough in both hands, stretch it out, fold it back - and repeat until I can pull for about a foot without the dough breaking.
4. Cover and put in a warm place (90°-100°F) to rise until double in height, about 2 to 3 hours.
5. Lightly scoop out the dough, gently and briefly knead - about 5 to 6 pull-folds with the taffy method, shape it into a rough rectangle or log and place in a small (5-3/4 inch x 3 inch) loaf pan. Cover and put in warm place to rise until the dough domes over the top of the pan, about 30 minutes to an hour.
6. In a small dish, mix the agave syrup with water to make a wash. Brush the top of the loaf with the wash. Sprinkle on the flax seeds. Brush the loaf again with the wash, making sure to wet the seeds.
7. Prepare vented foil bonnet as described above. Place bonnet over pan, seating it on the rim and crimp the foil down around the rim to secure and prevent steam leakage (except from the vent holes at the top). Continue rising for another 30 minutes to an hour. Loaf is ready to bake when the dough can be seen through the vent holes in the bonnet.
8. Bake for 45 to 50 minutes (or 35 to 40 minutes for basic white bread) in a preheated 250°F/121°C oven. To check for doneness, insert a probe thermometer through the center vent hole in the bonnet and into the bread. If the internal temperature reads around 200-205°F/93-96°C, the bread is ready.
9. Remove and cool about 20 minutes. Unmold and continue to cool bread on a rack.
10. Slice and serve.
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