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.
View this larger image.
Makes 1 medium round loaf of Polish Potato Bread
Prep Time: 15 minutes
Cook Time: 45 minutes
- 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
- 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.
- 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.
- 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.
- 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.