Hello everyone! I hope you are having a good Friday morning!I am so glad this week is coming to a close, it has been a long one! I feel like winter is really starting to set in in Denver and I do not like it! Today we are going to be discussing one of my favorite Russian potato bread recipes to whip up. I really try not to buy my bread at the grocery store because it just doesn’t taste as good. Also if you glance at the list of ingredients on the back you might be shocked by what is actually in your everyday sandwich bread. You might as well save yourself from all those nasty chemicals and just make your own! Bonus, you don’t even have to leave your house and you can eat warm bread with some butter while you watch the snowfall, if you live in a winter tundra-like me. I am so excited to move back to Phoenix next year I can’t even tell you!
This recipe, like I feel all the recipes on my blog are pretty easy. But the result is fluffy, soft and flavorful bread that you could use for just about anything. The gluten develops a wonderful crust which is a great contrast to the soft filling of this loaf. I made this recipe on a whim one afternoon since I had a couple of potatoes sitting on my counter for several weeks and I thought ‘ why not?’. The worst that can happen is that it turns out horribly and I will just throw it away.
I peeled the potatoes and threw them in a big pot with water and turned it on high until a rolling boil set in. After about 15 minutes I tested the potato chunks, making sure that they were fully cooked and almost falling apart in the water. I then placed the cooked potato chunks into the flour and let my Kitchenaid Mixer ( grab your own here!) do the rest of the work. Using my dough hook I let the potatoes really break down into the flour for several minutes.
Once the potato was well mixed into the flour I added the caraway seeds, salt, and yeast and kept mixing. I then added the reserved potato water to create the dough. I then added the butter last as you would when making a brioche loaf and mixed until fully combined in the dough. Transferring the dough to a well-oiled bowl, I allowed the dough to double in size. After the dough was noticeably larger and ready for the second rising process I prepared my oven by preheating it to 400 F. I shaped the dough into a large oval and placed it on a prepared baking sheet and then sprinkled the top with a dusting of flour. I scoured the top of the dough four times across diagonally and then left it alone to rise for another 30 minutes. You can then place your dough in your oven for 30 to 40 minutes until golden. When you tap on the base of the loaf it should sound hollow.
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Russian Potato Bread
- 225 Grams potatoes, peeled and diced
- 7 Grams Easy blend dried yeast
- 350 Grams Bread flour
- 115 Grams Whole wheat bread flour plus extra flour for dusting
- 1/2 Tsp. Caraway seeds, crushed
- 2 Tsp. salt
- 25 Grams Butter 2 Tbsp.
- 1) Begin by placing a pot of water on the stove to boil. Peel your potatoes and dice into 1-inch cubes. Throw into water regardless of if the water is boiling or not.
- Measure out your flour and once the potatoes are done cooking and soft to the touch place them into the bed of flour. Attach your dough hook and begin mixing the flour and cooked potatoes together until they have been broken down into small bits. While your machine is mixing measure out the rest of your ingredients.
- Add your yeast, caraway seeds, and water and allow to mix on the lowest setting until the dough begins to form. Add your two tablespoons of butter to the dough and turn your Kitchenaid up to the second lowest speed. Let mix for at least 8-10 minutes to create the necessary gluten structure and to fully mix in your butter. Again, while your Kitchen aid is kneading the dough prep and oil your bowl.
- Place your dough into the oiled bowl and allow to proof until doubled in size. Cover dough with plastic wrap or towel to prevent skin from developing. Knock back once the dough has doubled in size and then shape into a large oval and place on baking sheet. Dust dough evenly with flour and create slashes with a very sharp chef knife or serrated knife. I followed the main recipe and created 4 slashes diagonaly on each side. If done properly, you should have diamonds across the entire top of the loaf. This takes practice so do not worry if it does not come out perfectly! Keep practicing and you will get there!
- Again, cover your dough very lightly with a dry towel or a piece of plastic wrap and let rise for the second time. Once the dough has doubled in size again place into heated oven for 40 minutes. Your loaf should be golden brown all over and hollow when tapping the base. Place on a wire rack to cool. Enjoy immediately with a slice of butter!