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Potato Sandwich Bread

Potato Sandwich Bread

3049kcal
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Prep 25 minutes
Cook 35 minutes
Total 5 hours
This potato sandwich bread will surprise you with a pillowy soft and moist crumb paired with a super thin crust. When you add potato to any kind of bread, not only does it make the final product much softer, but it also naturally extends its shelf life.
Servings 1 loaf
Cuisine American

Ingredients

The Enriched Potato Dough
  • 340 g Water Lukewarm
  • 5 g dry instant yeast
  • 40 g Sugar
  • 30 g dry milk powder
  • 500 g bread flour
  • 170 g Boiled and mashed potato Must be fully cooled down before adding
  • 12 g Salt
  • 25 g Olive oil
  • 15 g Unsalted butter softened completely to room temperature

Equipment

  • Stand Mixer Fitted with the dough hook or paddle attachment
  • Large Pullman Pan 13x4 inch size
  • Kitchen Scale Highly recommended for precision bread baking
  • Plastic Wrap or clean towel
  • Sharp Bread Lame or razor blade

Method

Mechanical Kneading & Gluten Development
  1. Preparation: Boil your potato well in advance. Allow it to cool down completely to room temperature, then mash it up thoroughly so no large, hard lumps remain.
  2. 8:00 AM: In the bowl of your stand mixer, dissolve the 5g of dry instant yeast in the 340g of lukewarm water. Add the 40g of sugar, 30g of dry milk powder, all 500g of bread flour, and all 170g of cooled mashed potato.
  3. Mix the dough on the low speed of your mixing machine for 5 minutes (or if using a KitchenAid mixer, run it on speed 3 for 7 minutes) until all components are well incorporated.
  4. Add the 12g of salt and continue mixing on low for 3 to 4 minutes until the dough begins to draw together.
  5. Add the 15g of soft unsalted butter and 25g of olive oil. Increase the speed of your mixer to medium-high and knead continuously for an additional 10 minutes. The dough will look slick initially but will soon come together, wrapping entirely around the hook or paddle attachment. The sides of the mixer bowl must become completely clean, without any sticky residue left behind.
  6. Cover the dough tightly and let it proof for 1 to 2 hours in a warm environment at 78–86°F (28–30°C) until it completely doubles or triples in volume.
Cylinder Tension Shaping & Pan Proof
  1. 7. 10:00 AM: Dump your expanded, proofed dough out onto a lightly floured work surface.
  2. 8. Use your hands to gently spread and pat the dough out, creating a clean, flat rectangular sheet.
  3. 9. Fold the long outer sides inward cleanly toward the middle line. Starting from the short edge closest to you, roll the dough up tightly from top to bottom into a firm cylinder to build internal crumb tension.
  4. 10. Transfer your tightly shaped log seam-side down into a greased large Pullman pan (13×4 inch). Cover loosely and let it proof a second time for 1 to 2 hours at 78–86°F (28–30°C) until it doubles or fills out the pan completely.
High-Heat Staged Baking
  1. 11. 12:00 PM: While the dough completes its final rise, preheat your oven to 375°F (190°C).
  2. 12. Sprinkle a light dusting of flour across the top surface of the loaf, then use a sharp razor blade or lame to score a clean line down the center.
  3. 13. Slide the pan into the oven and bake at 375°F (190°C) for exactly 10 minutes to lock in a proud, open oven spring.
  4. 14. Lower the oven temperature down to 350°F (175°C) and continue baking for an additional 25 to 30 minutes until the top is an even golden brown. Take the bread out of the pan immediately and let it cool down completely on a wire rack before cutting.

Nutrition

Calories3049kcalCarbohydrates558gProtein95gFat47gSaturated Fat13gPolyunsaturated Fat7gMonounsaturated Fat22gTrans Fat0.5gCholesterol56mgSodium1213mgPotassium3131mgFiber25gSugar63gVitamin A1074IUVitamin C140mgCalcium534mgIron7mg

Notes

  • The Soft Crumb Potato Science: Adding 170g of boiled mashed potato does something magical to the starch matrix of sandwich bread. Potato starches absorb and hold significantly more moisture than standard wheat flours. During baking, this high water-retention prevents the gluten network from drying out, resulting in a cloud-like crumb that feels wet and pillowy at the same time, while ensuring the loaf stays fresh on your counter for days.
  • Managing High Hydration Patiently: Beginners often get nervous during step 5 because the total calculated liquid profile sits around a standard 68% hydration, but the added moisture from the fresh potato can make the raw dough feel incredibly soft and sticky at first. Do not add extra flour! Be patient and let your mixer run for the full 10 minutes—the starches will slowly drink up the water, and the dough will cleanly pull away from the bowl walls.
  • Why Fully Cooled Potatoes are Crucial: Never add warm or hot mashed potatoes directly into your mixer bowl. High residual heat will raise the temperature of your dough quickly, which can damage or completely kill off the dry instant yeast cells before fermentation even starts. Always cook your potato ahead of time and ensure it is cold or entirely room temperature before mixing.
  • Substituting with Dry Potato Flakes: If you want a quick shortcut and do not have fresh potatoes to boil, you can substitute them by using standard unseasoned instant mashed potato flakes. Substitute the 170g of fresh potato with roughly 35 grams (approx. 1/2 cup) of dry flakes added directly into your liquids before mixing in your flour. Keep an eye on the dough; since flakes absorb moisture rapidly, you may need a small splash of extra water if the mass looks too stiff.

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