This beautiful bread is lightly flavored with mashed potatoes, giving it a fluffy yet filling bite. This recipe will become a brand new favorite.

Breadmaking can be a beautiful thing, just ask Ella of Home Baking Adventure. It’s one of her favorite things to get up to in her kitchen. Today she is sharing her Artisan Potato Bread Recipe.

Made with Mashed Potatoes, Ella says it gives the bread a special flavor and unique texture. It’s so good, you can eat it on its own.

via Home Cooking Adventures

Homemade Artisan Potato Bread Ingredients

  • 1 pound (500 g) white floury potatoes (about 3-4 medium potatoes)
  • 4 cups bread flour
  • 1/2 up to 3/4 cup (120-140 ml) water from boiling potatoes
  • 2 tsp salt
  • 2 tbsp oil (olive or sunflower oil)
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1 tsp brown sugar

Homemade Artisan Potato Bread Video Tutorial

via Home Cooking Adventure

Ella has created an easy to follow video tutorial that will step you through the process of making your own Potato Bread.

Although it may take a bit of patience while baking, she promises us this bread is absolutely worth the wait. Click Play above to see Ella in action now ^

via Home Cooking Adventures

Homemade Artisan Potato Bread Recipe Instructions

Wash potatoes well and boil with 1-2 teaspoons of salt until tender. Remove them from water and allow potatoes to cool. Keep 120-140 ml of water in which potatoes were cooked.

Meanwhile, stir fresh yeast with 1 teaspoon brown sugar until it liquifise. Stir in 2 tsp of flour and set aside.

Peel and mash the cooled potatoes.

Add flour into a large bowl and add the mashed potatoes into the center. Add salt and start mixing until crumbs forms.

Dissolve the yeast mixture with the kept water and add to flour mixture. Start kneading until pulls away from the bowl.

Incorporate oil into the dough and continue kneading the dough onto a floured surface for about 5-10 minutes more.

Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for 35 minutes at room temperature until doubled in size.

On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Before ending the roll sprinkle a little flour onto the last part.

Roll and turn upside down and shape it into a ball. Place it onto a floured towel and cover. Let rise for another 35 minutes.

How To Bake Artisan Potato Bread

Meanwhile, turn the oven to 470 F (240 C) and add a rounded (8 or 9 inches diameter) iron cast pan inside without the lid. Leave it in the oven for about 30 minutes until the dough rise.

Remove the iron cast pan from the oven, turn the loaf into the pan and put the lid on. Bake for 25 minutes at 470F with the lid on to create steam.

Remove the lid and bake for another 20 minutes at 230C / 440F until the loaf has crispy golden-brown crust. Let it cool slightly before cutting.

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