Potato Bread (Kartoflany Chleb)
I received this through a recipe swap in Home Cooking magazine. I'm very thankful to him for such a great recipe. This makes a very delicious loaf of bread. A family favorite since 1999. I've never tried it with the raisins though.
I received this through a recipe swap in Home Cooking magazine. I'm very thankful to him for such a great recipe. This makes a very delicious loaf of bread. A family favorite since 1999. I've never tried it with the raisins though.
- Carbohydrate 474.013480394014 g
- Cholesterol 1722.42500001065 mg
- Fat 92.716684294386 g
- Fiber 20.954921247002 g
- Protein 109.762623707518 g
- Saturated Fat 43.9403478744567 g
- Serving Size 1 1 Loave (1273g)
- Sodium 1238.79068227526 mg
- Sugar 453.058559147012 g
- Trans Fat 11.6317658621567 g
- Calories 3170 calories
Step-by-step
- Scald milk and potato water.
- Add butter, salt and sugar.
- Let stand until lukewarm.
- Sprinkle warm water over yeast.
- Let stand to make sponge.
- Put 4 cups flour in large bowl.
- Add milk mixture, eggs, mashed potatos, raisins and yeast.
- Beat until smooth.
- Add remaining flour. Knead 10 minutes or until smooth and elastic.
- Place in greased bowl; turn greased side up.
- Cover. let rise until double (about 1 1/2-2 hrs.).
- Punch dough down. Divide in half. Shape into 2 loaves. Place each into a greased baking pan. Cover. Let rise until almost doubled - about 45 minutes.
- Bake in a 350 degree oven until golden brown and loaf sounds hollow when tapped.
- Cool on wire rack, laying loaf on its side.
- Just before removing from pans, brush tops with melted butter.
- Makes 2 (9 by 5") loaves or 10 mini loaves.
Managing the Starch and Liquid Balance
Working with enriched doughs requires precise attention to hydration because mashed potatoes introduce a significant amount of bound water and starch into the mixing bowl. Retaining the starchy water from boiling potatoes adds fermentable sugars that feed the yeast effectively. When scaling or substituting liquids, ensure the milk and potato water mixture cools to lukewarm—roughly 105 to 110 degrees Fahrenheit—before introducing the yeast, as excess heat will deactivate the culture instantly. Incorporating one cup of dense, unseasoned mashed potatoes yields a noticeably softer crumb structure by interrupting long gluten strands.
Kneading and Proofing Mechanics
Developing a cohesive gluten network in a heavy dough containing eggs, butter, and sugar demands physical endurance or machine assistance. Kneading the mass for a full 10 minutes aligns the proteins until the surface feels smooth and elastic under the palm. During the primary bulk fermentation, place the greased bowl in a draft-free environment maintained at 75 to 80 degrees Fahrenheit to encourage steady carbon dioxide production. Allowing the dough to expand until it doubles in volume, which typically takes between one and a half to two hours, ensures the internal gas pockets are evenly distributed before shaping.
Baking and Structural Cues
Shaping the divided dough into standard 9-by-5-inch loaf pans requires gentle handling to preserve the delicate interior gas cells built during the second 45-minute rise. Baking at 350 degrees Fahrenheit dictates a steady thermal transfer that sets the crust without burning the high sugar content present in the dough. Determining exact doneness relies on auditory and visual feedback rather than a strict timer; the crust should achieve a deep golden brown, and the base must produce a hollow sound when tapped firmly with a knuckle. Brushing the hot crust with melted butter immediately upon removal softens the exterior shell while cooling on a wire rack on its side prevents steam condensation from trapping moisture in the bottom crust.
