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Russian Potato Bread - BBD # 17

Posted on 2009.03.01 at 14:27
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There is a first for everything, and for me it is the notion of potato bread. I had never heard of it, or maybe I had and ignored it. And I don't recall having eaten it. So today is a big first - I have made potato bread. That is the one thing I am absolutely sure of, I had never made it. And thanks to Lien from Notitie van Lien I am making two.

BreadBakingDay #17, last day of submission March 1

It is bread baking day and Lien invited us all to prepare a bread with potatoes in it. I have two bread baking books and indeed both carry recipes. In addition I did a search on internet and ran in to an Irish bread "Apple potato bread", but no recipe. As this is my first time around to use potato I decide to follow a recipe from the book: Bread, the breads of the world and how to bake them, from Christine Ingram and Jennie Shapter. I bought this book in the US at my favourite bookshop (Books and Borders). I used to live close to this shop and passed by on my way home, that is there were many ways to walk home and depending on my book cravings I would pass by and of course step in, or try not to pass by and finding myself inside the shop again. So each time I go back to the US, I go to my favourite store and load up with English books.


So the bread I made today is a simple potato bread. The dough was very fluffy and instead of making one loaf I made two. I left them a bit flat and cut them with a knife in quarters as that is what I had seen on the web while doing my little research to potato breads. I also used my bread machine to make the dough.

225 gr/8 oz potatoes, peeled and diced
1 sachet dried yeast
350 gr/1 cup white flour
115 gr/1 cup wholemeal flour
1/2 teaspoon cumin powder (the recipe asks for 1/2 teaspoon caraway seeds crushed)
25 gr/1 tbspoon butter

Boil the potatoes and mash them when done (keep the cooking water)
Mix the yeast, flours, cumin, salt and butter in the bowl of the bread machine.
Add the mashed potatoes and 150 ml (2/3 cup) of the cooking water.
Turn the machine on the dough cycle. Check if the dough is moist enough and add some water if needed.
When done, remove from the bowl, with a bit of flour knead gently. Form one loaf (or two) and let them rise for 45 minutes.
Preheat the oven to 200 C/400 F degrees.
Bake the bread for 30 minutes until golden.
Let the bread cool on a wire rack.


Bread with very light structure. Taste nothing special. Next time I will try the apple potato bread.


(Anonymous) at 2009-03-01 16:14 (UTC) (Link)
Great breads! I think it's funny that a dutch girl, living in France, shops recipe books in the US and bakes a "russian" bread, a world citizen indeed :-). Normally use of potato don't give a specific taste, the use of potato is to help make the bread lighter and fluffier. Adding spices (like the cumin you added) or the use of sweet potato makes the taste of the bread.
Thanks so much for entering this month BBD!
(Anonymous) at 2009-03-01 16:15 (UTC) (Link)
o sorry, that anonymus was me: Lien
(Anonymous) at 2009-03-03 13:06 (UTC) (Link)
Really never heard before about potato bread, unbelievable. ;-)

Your verdict makes me laughing. ;-)
(Anonymous) at 2009-03-03 13:06 (UTC) (Link)
and this anonymous was zorra @ http://kochtopf.twoday.net
(Anonymous) at 2009-03-03 22:12 (UTC) (Link)

potato bread

Your bread looks really lovely!
I have a really hard time passing a book store myself . . . accounts for many books on my shelves.

ext_172472 at 2009-03-05 19:36 (UTC) (Link)
I have used cumin in a starter and did like it. No smell or flavor of the cumin on the second day. But does make a lighter sourdough. Your bread looks and sounds great!
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