Potato Bread

Don’t confuse no-knead breads with savory batter breads.  Though they both essentially yield a tender crumb and are a snap to make, obviously the term ”batter” indicates a thinner, looser dough whereas no-knead breads have a heavier dough and require more time for proofing, usually overnight.   You could call a dough made in a food processor or a mixer with dough-hook, no-knead, but its not the same as mixing up the dough in a pot or bowl and letting it proof for 12 to 18 hours like sourdough or ciabatta breads.

The original recipe for this bread is from No-Knead Bread Blog.  I’ve baked about 9 loaves now and have tweaked the recipe to yield a slightly crispy yet tender crust with a tender crumb that slices beautifully when cooled.  Any bread hot from the oven and slathered with butter is a treat and this one is no exception.  The potato flakes really raise the bar on tenderness and flavor.  Do give this recipe a try.  It’s a keeper!

Ingredients:

• 2-1/2 cups tepid water
• 2 tsp salt
• 2 tsp yeast
• 4 cups all-purpose flour
• 1/2 cup instant potato flakes

Method:

Pour water into a 2 quart casserole (oven-proof with a cover) or non-stick stock pot. Add yeast and let bloom.

Add salt, flour and potato flakes.  Stir with a wooden spoon until combined. The dough will look rough.  Cover and let proof 10-13 hours or at least overnight.

Stir down dough with a wooden spoon and pour into a lightly greased 5″X9″ loaf pan.

Let rise until double or slightly above the rim of the pan. Dust with a bit of flour.

Bake in a preheated 350° F. oven for 50 minutes or until internal temperature is 200° F.

Remove from pan to cooling rack.