For anyone who’s interested after Monday’s “Breakfast for Dinner,” here’s the recipe I used for Potato Bread. It’s almost exactly the same as the recipe from my cookbook, The Joy of Cooking, the main change being that I used whey from my last batch of ricotta cheese in place of the buttermilk. (I made a 1.5 batch of Smitten Kitchen’s recipe, which resulted in almost exactly 4 cups of whey.) I also added the sweet rice flour in desperation when it was still so sticky after I’d already added the entire recipe’s-worth of regular wheat flour the first time. It is now a permanent part of my recipe.
Note: I hate to have dough stick to my hands when kneading, so I tend to add way too much flour. Using the stand mixer helps avoid this problem, even if it means missing out on the fun of actually kneading it. It turns out such a soft, smooth, beautiful dough! Smooth as a baby’s behind, I believe that’s the correct phrase 🙂
Prepare or re-heat leftover mashed potatoes.
3/4 cup warm mashed potatoes
1/2 cup soft butter
until the butter melts.
2 cups warm whey (or buttermilk)
2 large eggs, slightly beaten
2 T sugar
4 tsp yeast
Once the yeast starts becoming active, add:
2 1/2 tsp salt
2 cups bread flour
Mix in a stand mixer with the dough hook, and gradually add until the dough is moist but not sticky:
1/2 cup sweet rice flour (aka glutinous rice flour or sticky rice flour)
4 – 4 1/2 cups all-purpose flour
Once it comes together, knead it for 5-10 minutes on medium speed until the dough is soft, smooth, and elastic.
Transfer the dough to an oiled bowl, cover with oiled plastic wrap, and let rise at warm room temperature until doubled, about 1 hour.
Grease 2 loaf pans. Turn dough out onto a floured surface and briefly knead. It should feel like the softest, most wonderful thing in the world! Resist the urge to continue kneading it for the rest of your life and instead shape it into 2 loaves. Place them, seam side down, in the loaf pans. Cover with the plastic again and let rise until nearly doubled, another hour.
Preheat the oven to 375F and place a pan of water in the bottom.
Brush the tops of the loaves with:
1 egg, lightly beaten with a pinch of salt
and sprinkle on:
1 tsp poppyseeds for each loaf
a couple generous pinches of kosher salt on each loaf
Bake until the crust is golden, then cover with foil and bake longer – total time is about 35-45 minutes. The inside should sound hollow when you tap on the crust; remove a loaf to check the bottom, too, before assuming they’re done.
Remove from pans and cool on a rack. Bread slices much better if you wait for it to cool. If you can’t wait, just tear off a hunk! 🙂