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Russian Potato Bread

By Christine Ingram and Jennie Shapter; The Bread Bible
Prep Time20 mins
Cook Time40 mins
Total Time2 hrs
Course: Main Course
Cuisine: Russian
Keyword: bread recipes, potato bread, russian bread recipe
Servings: 1 Loaf
Calories: 85kcal
Author: Lizzy
Cost: $10

Ingredients

  • 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.

Instructions

  • 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!