Potato and Saffron Bread
Elevate your bread-baking game with this Potato and Saffron Bread recipe—a unique and aromatic twist on traditional loaves. Infused with the delicate flavor and golden hue of saffron, this bread combines creamy mashed potatoes and olive oil for an irresistibly tender crumb and subtle richness. The saffron threads are steeped to unleash their vibrant color, while the yeast creates a perfectly airy texture during the double-rise process. Ideal for serving alongside soups, stews, or as a standalone treat, this artisan-style bread is as visually stunning as it is delicious. With a warm, earthy aroma and a slightly sweet finish, this recipe is guaranteed to become your go-to for special occasions or weekend baking adventures. Keywords: Potato and Saffron Bread, homemade bread recipe, artisan bread, saffron bread, unique bread recipes.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 grams Mashed potatoes (plain, without butter or milk)
- 200 milliliters Warm water
- 7 grams Active dry yeast
- 0.5 teaspoons Saffron threads
- 1 teaspoons Granulated sugar
- 2 teaspoons Salt
- 3 tablespoons Olive oil
Instructions
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for 10 minutes to release its flavor and color.
In a larger bowl, dissolve the sugar and yeast in the remaining warm water. Allow it to sit for 5-10 minutes, or until frothy.
In a large mixing bowl, mix the all-purpose flour and salt together.
Add the mashed potatoes, saffron mixture (including the water), olive oil, and the yeast mixture to the flour. Use your hands or a wooden spoon to combine the ingredients into a shaggy dough.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time, but be careful not to overdo it.
Place the dough in an oiled bowl, turning it once so it's coated in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 hour or until it has doubled in size.
Punch the dough down and shape it into a round loaf or divide it into smaller portions for multiple loaves. Place the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan.
Cover the dough again and let it rise for another 30-40 minutes, or until it has doubled in size.
Preheat your oven to 400°F (200°C). If desired, make a shallow slash or cross on the top of the loaf with a sharp knife or bread lame.
Bake the bread for 35-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 206% | |
| Total Carbohydrate | 428.9 g | 156% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 7.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
