Polish Potato Bread Recipe - Okregly Chleb Kartoflany

This recipe for Polish Potato Bread - okregly chleb kartoflany - calls for mashed potatoes in the dough. Three rises gives this bread a light and airy crumb.

The first rise gives the bread a desired tang. If you warm your baking pan in the oven before placing the shaped bread on it, the final rise will go by very quickly.

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Makes 1 medium round loaf of Polish Potato Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1/2 cup milk
• 1/2 cup mashed potatoes
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 1 1/2 cups plus 1 1/2 cups all-purpose flour
• 1 large egg, beaten
• 1 package (2 1/4 teaspoons) active dry or instant yeast (not rapid rise)
• 4 tablespoons warm water
• 1 teaspoon salt

Preparation:

1. Scald the milk and place in the bowl of a stand mixer. Add the potatoes, sugar and butter, and mix by hand. When cooled a bit, add 1/1/2 cups flour and egg, mixing by hand until well combined.
   
   
2. In a separate bowl, dissolve yeast in water and combine with potato mixture and salt. Cover and set in a warm place for 1 1/2 hours.
   
   
3. Add remaining 1 1/2 cups flour and, using the dough hook attachment, knead for 7 minutes (or 10 minutes by hand). Place dough in a clean, greased bowl, cover and let rise until double.
   
   
4. Heat oven to 350 degrees. Punch down dough and shape into a round loaf, cover and let rise until doubled again. Slash the top of the loaf with a shallow "X" and sprinkle lightly with flour. Bake 30-45 minutes or until instant-read thermometer registers 190 degrees.