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Potato Bread

Potato Bread
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Home Food & Drinks Recipes Cooking Potato Bread

Potato Bread

Baking

In her new cookbook 'Fresh & simple', Anastasia Lammer shows how to make this delicious home-baked potato bread. The secret is to bake it in a heavy cast-iron pan, which gives the bread a wonderful crust.

Ingredients
600 g plain flour
2 teaspoon(s) salt
0.5 teaspoon(s) dried yeast
200 ml beer
200 ml water
1 tablespoon(s) vinegar
1 large potato, boiled, cooled and sliced

Preparation:

  • Combine the flour, salt and yeast in a large mixing bowl. Add the beer, water and vinegar and gently mix with a ladle or wooden spoon (do not knead at this stage).
  • Cover and leave to rise at room temperature for about 12 hours or until doubled in volume.
  • Add the potato slices to the dough, gently knead to incorporate, then cover and leave to rise for a further 4 hours.
  • Preheat the oven to 250°C.
  • Place a cast iron pan with lid in the bottom half of the hot oven on a rack, and heat for at least 10 minutes.
  • Take out, remove the lid, place the risen dough in the hot pan, put the cover on and bake for 30 minutes.
  • Reduce heat to 220°C, remove the lid and bake for a further 25 minutes. 
  • Remove the bread from the cast iron pan and leave to cool completely on a rack before slicing and serving.
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