2020-04-01_Bake_from_Scratch

57 bake from scratch

Makes 1 (9x5-inch) loaf

Mashed potatoes are the miracle ingredient in

this tall and tender loaf. The starchy addition

creates a chewy, savory bread prime for any

and all of your future sandwiches.

3½ cups (438 grams) all-purpose fl our,

divided

2 tablespoons (24 grams) granulated

sugar

2¼ teaspoons (7 grams) active dry yeast

2 teaspoons (6 grams) kosher salt

½ cup (122 grams) mashed russet

potatoes (see PRO TIPS)

½ cup (120 grams) plus 1 tablespoon

(15 grams) whole milk, divided

¼ cup (57 grams) unsalted butter

¼ cup (60 grams) leftover potato water

(see PRO TIPS) or water

2 large eggs (100 grams), divided

1. In the bowl of a stand mixer fi tted with

POTATO LOAF BREAD

the paddle attachment, combine 1½ cups

(188 grams) fl our, sugar, yeast, and salt.

2. In a medium saucepan, heat potatoes,
   ½ cup (120 grams) milk, butter, and
   ¼ cup (60 grams) potato water or water
   over medium heat until an instant-read
   thermometer registers 120°F (49°C) to
   130°F (54°C). Add warm potato mixture
   to fl our mixture, and beat at medium speed
   until combined. Beat in 1 egg (50 grams)
   until combined. With mixer on low speed,
   gradually add 1¾ cups (219 grams) fl our,
   beating just until combined and stopping to
   scrape sides of bowl.


3. Switch to the dough hook attachment.
   Beat at low speed until a soft, somewhat
   sticky dough forms, 8 to 10 minutes,
   stopping to scrape sides of bowl and dough
   hook. Add up to remaining ¼ cup (31 grams)
   fl our, 1 tablespoon (8 grams) at a time, if
   dough is too sticky. Turn out dough onto
   a lightly fl oured surface, and shape into a
   smooth round.


4. Lightly oil a large bowl. Place dough in
   bowl, turning to grease top. Cover and
   let rise in a warm, draft-free place
   (75°F/24°C) until doubled in size,

45 minutes to 1 hour.

5. Spray a 9x5-inch loaf pan with cooking
   spray.


6. Turn out dough, and lightly pat into a
   9x8-inch oval, with one 9-inch side closest
   to you. Fold top third of dough to center,
   pressing to seal. Fold bottom third over
   folded portion, pressing to seal. Fold dough
   in half lengthwise so long edges meet.
   Using the heel of your hand, fi rmly press
   edges to seal. Fold both ends in, and place
   seam side down; shape to 9 inches long and
   even thickness. Place, seam side down, in
   prepared pan. Cover and let rise in a warm,
   draft-free place (75°F/24°C) until doubled
   in size, 30 to 45 minutes.


7. Preheat oven to 350°F (180°C).


8. In a small bowl, whisk together remaining
   1 egg (50 grams) and remaining 1 tablespoon
   (15 grams) milk. Gently brush top of dough
   with egg wash. Using a lame or sharp paring
   knife, score top with 2 diagonal cuts.


9. Bake until an instant-read thermometer
   inserted in center registers 190°F (88°C),
   40 to 45 minutes. Let cool in pan for
   15 minutes. Remove from pan, and let cool
   completely on a wire rack.

PRO TIPS

Peel and dice 2 medium russet potatoes (300 grams).

In a large saucepan, bring potatoes and water to a boil

over medium-high heat; cook until tender, 10 to

12 minutes. Drain, reserving ¼ cup (60 grams) liquid.

Mash potato with potato masher.

The water left over from boiling your potatoes is full of

starch and an excellent addition to this bread dough. In

fact, your dough will probably rise faster if you use this

potato water, because the potassium in the water will

help activate your yeast.