Potato Chive Bread
This potato bread is pillowy soft and full of savory goodness. In season it is wonderful with fresh chives from your garden, but you may substitute any fresh herbs of your choosing. If using dried herbs, reduce the amount by two-thirds.
You will need a stand mixer with a dough hook for this recipe. If you’re not familiar with how to shape dough for baking in a loaf pan, there are many good tutorials on YouTube. Basically, I flatten it out into a rough rectangle shape, fold it in thirds like a piece of paper to be stuffed in an envelope, and then I turn it sideways so the narrow end is closest to me. Then I roll the dough lengthwise, pulling gently toward me with each turn, until I’ve achieved a tight log shape. Finally I pinch the ends closed and place the loaf, seam side down, into a prepared bread pan. I will try to record a video of my process soon to share with all of you.
This recipe has been adapted from Duff Goldman’s Rosemary-Garlic Potato Bread recipe.
Notes
Potato bread has a higher moisture content than regular bread and should be consumed within about 3 days or it may begin to mold. Store separately from other bread in a cool, dry location.
Ingredients
- 1 large russet potato, baked and skin removed
- 1 cup warm water (105-110 degrees Fahrenheit)
- 1 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 1/2 tablespoons olive oil
- 2 cups bread flour
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- approximately 1/4 cup finely minced fresh chives
Instructions
- Bake the potato and remove the skin as soon as it's cool enough to handle. Set aside.
- In the bowl of your stand mixer, gently stir together water, yeast, and sugar with a wooden spoon. Allow to bloom until bubbly, about 5 minutes.
- Add olive oil, potato, flours, salt, and chives to the bowl.
- Attach the dough hook and process on low speed for about 10 minutes, until the dough begins to climb and wrap itself around the top of the hook.
- Coat a large bowl with olive oil, turn the mixed dough into the bowl, and cover with plastic wrap or a clean shower cap. Allow to rise in a warm place for 1 1/2 hours or until doubled in size.
- Punch the dough down and allow it to rise for another 1 hour.
- Pre-heat oven to 400 degrees Fahrenheit.
- Punch the dough down again and then shape into a loaf.
- Place the shaped dough into a greased and floured bread pan, cover, and allow to rise while the oven preheats and the dough is puffed up, about 45 minutes.
- Brush the top of the loaf with olive oil and sprinkle with kosher salt and a few more chives, if desired.
- Vent dough using a lame or sharp knife by cutting a slash across the length of the loaf.
- Bake approximately 45 minutes, until loaf is golden brown and an instant read thermometer reads between 195-200 degrees. Check around the 30 minute mark and if the dough is getting too dark on top, cover it with aluminum foil for the rest of the bake time.
- Allow bread to cool on a wire rack before cutting.
