Friday, July 13, 2012

Potato Bread

Potato bread
 What to do with extra mashed potatoes?? well, I used it to make gnocchi and potato bread. You can find the recipe for Gnocchi over here. It was a great way to use up extra mashed potatoes other then just potato leek soup. Also, a great way to have an adrenaline rush by making Gnocchi by hand, from scratch and trying to get lunch ready before 12.30pm. Packets of flour, water bottle, spoons, wooden spoons, folk, scale.. you can imagine the kitchen which was more like a crime scene then a place to relax.

I have friends who join gym to exercise and to destress. But for me, kitchen is my gym. for I hand-knead all my breads..unless I bake a "No-knead' bread. Kitchen is where I destress and times to times where I want to have some adrenaline rush.. I run a few projects at the same time.. Just to work out my cardiac muscles :)
OK enough of the blah blah blah.. back to this wonderful potato bread.

This is what you need and how:

1 cup                  Mashed potatoes
4 cups                 Flour (about)
2 cups                 Warm water ( or the water that you boiled your potatoes)
10g                      Salt
11g                      Yeast

  1. In a mixing bowl, mix together salt and flour, make a well in the middle.
  2. Dissolve the yeast in warm water and stir into the flour. Mix well and then add in the mashed potatoes. 
  3. Mix in enough flour to make a dough that can be kneaded by hand. It is normal that the dough is stickier then a normal bread dough.
  4. Turn dough out onto floured board and knead it until smooth and elastic. It's sticky but you will be rewarded with beautiful loaf.
  5. Place dough in a greased bowl and let rest for about 1 or 2 hours or until it double in size.
  6. Turn out dough cut and preshape, rest for 20min. 
  7. Then shape into a loaf. I have one loaf in bread pan and the other.. a boule but it quickly lost it's shape. So a bread pan is highly recommended.
  8. Bake at 200C with stream for 25 to 30 mins or until bread sounds hollow when the top is tapped on.
  9. Remove from loaf pans and let cool.
The kitchen smelled roast potatoes.. and the loaf stay soft.

Sharing this with Yeast Spotting and BYOB


  1. Oh, I love this idea for using extra mashed potatoes. I can just imagine the amazing smell and taste of this loaf. I love the big holes in the crumb. Sounds delicious, so happy that you shared it w/ BYOB! =)

    1. Hi Heather,
      Thank you for your kind words. I am just too happy to have found people who share the same passion as me in the blogspere. Happy Baking!

  2. This is a great idea! I make breads with leftover hot cereal but I have never thought of doing it with potatoes. Thank you so much for sharing this with BYOB.

    1. Hello Michelle,

      Thank you for dropping by and your encouragement. I will be learning a lot from you too.
      Have a wonderful weekend!

  3. Hi, I am dropping by via BYOB. Only four ingredients and the bread looks so soft and fluffy, well done!

    1. Thank you Mich. This is why i find bread making is so fasinating. Only 4 ingredients yet so many different way of making..pure fun :)

  4. Good idea...always difficult with left over mash; Not enough for 2 too much for one! I have added flour, eggs and milk and made them into little savoury pancakes before! but now with kids eating more, not too much leftovers anymore:)

    1. Hi Lina,
      Exactly! Not enough for 2 too much for one! This is why i think Gnocchi is great and bread of course. When you cook well, even with a small family..everything goes easily but if it is not what they like..don't worry, there will be always something left. So this proves you cook well:)
      Have a good day!!

    2. Oh yeah Line,
      Are you the Lina from Alsace? or elsewhere?? hahah..

    3. Yep; toujours moi:) have been busy but I do drop in ur blog time to time.. have been baking,really good. Keep up the good work!

    4. Hahah.. Bingo!! Happy to see you here.. Bon Vacance :)