Potato Bread Kartoflany Chleb
Discover the irresistible charm of Potato Bread, or "Kartoflany Chleb," a traditional recipe that blends the comforting texture of mashed potatoes with the craft of homemade bread baking. This Polish-inspired loaf features a unique combination of creamy potatoes and classic baking staples like all-purpose flour, instant yeast, and a touch of butter, resulting in a soft, moist texture and subtle sweetness. Perfect for beginners and seasoned bakers alike, the recipe walks you through the art of kneading and rising for the ideal golden crust and pillowy interior. This hearty bread pairs beautifully with soups, stews, or a simple smear of butter, making it a versatile addition to any meal. With just 20 minutes of prep, it’s the perfect way to elevate your baking game while savoring a slice of culinary history.
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Recipe Information
Ingredients
- 300 grams Potatoes
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 120 milliliters Warm water
- 60 milliliters Milk
- 50 grams Butter (softened)
- 1 large Egg
Instructions
Peel and dice the potatoes. Boil them in a pot of salted water until tender, about 15 minutes. Drain and mash until smooth. Let cool to room temperature.
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
In a separate bowl, whisk together the warm water, milk, and softened butter. Add in the mashed potatoes and whisk until combined. Then beat in the egg.
Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
After the dough has risen, punch it down to release any air. Shape the dough into a loaf and place it in a greased or parchment-lined loaf pan.
Cover the loaf and let it rise again for 30–45 minutes, or until it has slightly risen above the edges of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4392 mg | 191% | |
| Total Carbohydrate | 461.5 g | 168% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 17.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 230 mg | 18% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2398 mg | 51% | |
*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.
