Follow these steps for perfect results
Russet Potatoes
peeled and boiled
Reserved Potato Water
warm
Dry Yeast
activated
Olive Oil
All-Purpose Flour
Salt
to taste
Chives
chopped (optional)
Scallions
chopped (optional)
Peel, cut, and boil potatoes until soft. Reserve the potato water and let the potatoes cool.
Add yeast to the warm potato water, stir to dissolve, and let stand for a few minutes to activate until a white foam forms.
Mix the cooled potatoes, yeast mixture, and olive oil together until fully incorporated.
Cover the mixture and let stand for about 30 minutes to allow it to sponge up (does not have to double in volume).
Add flour, salt, and optional chives or scallions and knead or mix with a bread hook.
The dough will appear dry at first, but it will form into bread dough with kneading.
Divide the dough into loaves, form into desired shapes.
Let the loaves stand for about an hour, covered, before baking at 350 degrees Fahrenheit for about 45 minutes.
Dust the loaves with flour before baking for a rustic look (optional).
For sandwiches, dough can also be scaled into 4-ounce rolls.
Expert advice for the best results
For a richer flavor, use milk instead of water.
Add herbs like rosemary or thyme for extra flavor.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Slice and serve warm with butter.
Serve with soup or stew.
Use for sandwiches.
Crisp and refreshing
Discover the story behind this recipe
Comfort food staple
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