Polish Potato Bread Recipe

Introduction

Polish Potato Bread is a deliciously soft and flavorful loaf that combines the comforting texture of mashed potatoes with classic bread ingredients. This traditional recipe yields a moist, slightly sweet bread perfect for sandwiches or as a side to any meal.

Ingredients

• 2 medium russet potatoes (about 1 pound), peeled and cubed
• 1 cup warm water (110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

Instructions

1. Step 1: Boil the peeled and cubed potatoes in salted water until tender. Drain and mash until smooth, then let them cool slightly.
2. Step 2: In a small bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5-10 minutes until foamy.
3. Step 3: In a large mixing bowl, mix the mashed potatoes, yeast mixture, flour, salt, and olive oil until a dough forms.
4. Step 4: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Step 5: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
6. Step 6: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover, and let rise for another 30-45 minutes.
7. Step 7: Preheat the oven to 375°F (190°C).
8. Step 8: Bake the bread for 35-40 minutes, until golden brown and it sounds hollow when tapped. Remove from the pan and cool on a wire rack.

Tips & Variations

• For a richer flavor, substitute olive oil with melted butter.
• Add 1 tablespoon of caraway seeds to the dough for a traditional Polish twist.
• Use Yukon Gold potatoes for a slightly creamier texture.
• If needed, adjust flour quantity to get a slightly tacky but not sticky dough.
• Allow the bread to cool completely before slicing to maintain its texture.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze, then thaw and toast slices as needed. Reheat in the oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the warm water slightly and mix the yeast directly with the flour for easier preparation.

Why is mashed potato used in this bread?

Mashed potatoes add moisture and tenderness to the bread, resulting in a soft crumb and longer freshness compared to regular bread.

Polish Potato Bread Recipe

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Traditional Polish Potato Bread is a soft, hearty loaf made with mashed russet potatoes, yeast, and olive oil. This bread is perfect for sandwiches or served warm with butter, offering a tender crumb and a slightly sweet, earthy flavor from the potatoes.

• Author: Caleb
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 standard loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Potatoes

• 2 medium russet potatoes (about 1 pound), peeled and cubed

Yeast Mixture

• 1 cup warm water (110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon sugar

Dough

• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

Instructions

1. Prepare Potatoes: Boil the peeled and cubed potatoes in salted water until tender. Drain and mash them until smooth. Let the mashed potatoes cool slightly before using.
2. Activate Yeast: In a small bowl, mix the warm water, active dry yeast, and sugar. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
3. Make Dough: In a large mixing bowl, combine the mashed potatoes, yeast mixture, all-purpose flour, salt, and olive oil. Stir until a shaggy dough forms.
4. Knead Dough: Turn the dough onto a floured surface and knead it for about 10 minutes until the dough is smooth and elastic.
5. First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
6. Shape and Proof: Punch down the risen dough and shape it into a loaf. Place the loaf into a greased loaf pan. Cover it again and let rise for an additional 30 to 45 minutes until puffy.
7. Preheat Oven: While the dough is proofing, preheat your oven to 375°F (190°C).
8. Bake: Bake the bread in the preheated oven for 35 to 40 minutes or until it is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and cool on a wire rack before slicing.

Notes

• Ensure the potatoes are well mashed and cooled to avoid killing the yeast with excess heat.
• Check the bread for doneness by tapping the bottom—it should sound hollow.
• Use warm water around 110°F to properly activate the yeast.
• This bread can be stored at room temperature for 2-3 days or frozen for longer storage.

Keywords: Polish Potato Bread, homemade bread, potato bread recipe, yeast bread, traditional Polish recipe