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Polish Potato Bread Recipe

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★★★★★

4.8 from 109 reviews

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/polish-potato-bread-recipe/